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
“For my ninth birthday, all I wanted was money to cook a Cantonese dinner for my friends. I got the recipes from a cookbook and I made congee, pigeon and celery stir-fry, and all kinds of stuff. I’ve always been excited by Hong Kong and I love travelling here,” says McHale. Isaac McHale in the … Read more
“In the 60s or even earlier, Western people learned about this dish. Westerners thought it was not well-mannered to spit out bones, so the chefs used pork shoulder instead.” Jacky Chung, executive chef at Yue, in Tung Chung, Hong Kong. Photo: Sheraton Hong Kong Tung Chung hotel Cheng Kam-fu, head chef of The Demon Celebrity … Read more
Ed Ng is a co-founder of international luxury and hospitality design firm AB Concept, started in Hong Kong in 1999. He spoke to Andrew Sun. I am a Hong Kong native, but now I live part of the year in Japan. Every time I come back, I can’t wait to have dim sum or Cantonese … Read more
