Bjoern Alexander

German chef Bjoern Alexander on his new Hong Kong open-fire restaurant Charcoal Bar, and getting over a ‘very bad’ injury

by

The restaurant was on the crest of the French-Japanese dining wave alongside industry big guns such as Amber at Hong Kong’s Landmark Mandarin Oriental hotel and Ta Vie at The Pottinger, both in Central on Hong Kong Island. Alexander worked at Hong Kong restaurant Whisk from 2012 to 2015, where he was known for his … Read more

How Cantonese cuisine is being borrowed from around the world – but is it a threat to authenticity?

by

A growing number of chefs around the world are borrowing techniques, recipes and ingredients from Cantonese cuisine, and using them subtly or overtly in dishes as diverse as Italian, Turkish, German and Japanese. Blue crab dumplings at Gallada, at The Peninsula Istanbul, in Turkey. Photo: Victoria Burrows Chefs taking inspiration from other cultures is, of … Read more