Before his current decade in Switzerland, he launched Shang Palace at the Shangri-La Paris, Europe’s first outpost of this famed, 50-year-old restaurant brand. In 2012, Xu helped the French venue earn a star a year after opening, making it the only Michelin-starred Chinese restaurant in Paris. The interior of Le Tsé Fung, at La Réserve … Read more
“Those three experiences, first of all, really made me realise that I’m a home bird,” he says. “I changed my perspective of wanting to see the world’s best restaurants and thinking that the Montreal food scene wasn’t world class. Lee puts the finishing touches to a dish at Oncle Lee. Photo: Scott Usheroff “Doing stages … Read more
The recently self-published 352-page book contains profiles of individuals from 43 food businesses in 24 New York neighbourhoods, immigrants not only from China, but also other Asian countries such as Indonesia, Vietnam, Korea, India and Thailand. “Made Here” contains profiles of individuals from 43 food businesses in 24 New York neighbourhoods. There are also second- … 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
From takeaway shops to Michelin-starred restaurants, sweet and sour pork is globally one of the most iconic and beloved food items in Cantonese cuisine. Post reporter Lisa Cam visited some of Hong Kong’s top Chinese restaurants to learn about the history of sweet and sour pork, how chefs from different Chinese regions and Western countries … Read more
