chinese food

Chinese-Indian chef Katherine Lim on why spreading the Hakka cuisine of her childhood in India and beyond is ‘very personal’

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After the partition of India and Pakistan in 1947, he moved to Amritsar and started a shoe business. Lim is a third-generation Chinese Indian; her grandfather moved from China when he was 13. Photo: Katherine Lim Today, Lim is known in India for her role in popularising Hakka cuisine, which is rich in pickled, cured … Read more

The ‘quiet luxury’ trend in Chinese dining: how showy ingredients like bird’s nest are out with young epicures, who eat without breaking the bank

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The salad might seem like a random compilation of ingredients, but each component represents a desire for the year ahead. You see, the Chinese are obsessed with eating to manifest wealth just like the British drink for … well, just like the British drink, full stop. Yusheng originated in Malaysia and Singapore, but has become … Read more

British chef and Chinese cookbook author Fuchsia Dunlop on why she’ll ‘never get bored’ of spreading China’s regional cuisines to the world

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Oxford was a very academic place and most of my friends’ parents were pushing them to practise their instruments or do their homework, but my parents were relaxed. I wasn’t terribly good at doing my homework, but I did do a lot of cooking and drawing and painting. Dunlop as a child, cooking in Oxford. … Read more

Restaurant Review: Velvet Hauteur at Angie Mar’s Le B.

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Mar, who was born in Seattle, is Chinese American, and, for all of her evident Francophilia, she threads her menu at Le B. with references to her heritage, as well as to its historical interpretations. Her cooking feels most assured, most alive, when she’s playing in the space between Chinese and chinoiserie, as in a … Read more

Creating a legacy: Asian food businesses in New York immortalised in cookbook full of personal stories and favourite recipes

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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

How Chinese sweet and sour pork evolved via British takeaways to become a dish ‘everyone just likes’, and the Hong Kong chefs serving twists on the dish

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“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

Sweet and sour pork: how one of the most beloved Chinese dishes went global

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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