“Fresh tiles after rain”, “fur on the back of bats’ wings” and “burning incense” are just a few of the terms seasoned wine educator Terry Xu Wei might use to describe a tipple – even glasses poured from his collection of fine and rare wines. Better known by his alias Xiao Pi, and with close … Read more
Another month, another crop of freshly opened coffee shops – Hongkongers are consistently showered with great cafe options, and this latest set sees some newcomers along with several stalwarts expanding their footprint in new neighbourhoods. And, dare we say it, Hong Kong International Airport is no longer a speciality coffee desert, which will go some … Read more
“The white fermented bean curd was not manufactured by Liu Ma Kee, the authorities told the truth. It was imported from another manufacturer,” he told a radio programme. His remarks came after the centre said last week that the family business did not churn out its own tofu locally, triggering intense online criticism against the … Read more
The finished product has a distinctive pungent aroma and yielding texture that has been likened to ripe soft cheese, and it is an essential ingredient in traditional Cantonese dishes such as stir-fried water spinach, and lamb stew with bean curd sheets. A bottle of Liu Ma Kee Limited preserved bean curd. Photo: Stanley Shin Liu … Read more
The malaria of the title is probably not malaria as we understand it today. In fact, apart from a few official medical references, people at the time rarely used that word. Christopher Cowell, author of Form Follows Fever, describes himself as “an architect and accidental academic”. Photo: Yik Yeung-man In 1843, when the city – … Read more
Read on and you will learn that the drink has its origins in the maker’s childhood, one that was “filled with the scent of tea, Cantonese opera and my cravings for soda”. At Ztoryhome, there is a story or intentionality behind everything – and that is because “feeding your soul” is its guiding mantra, from … Read more
South African native Leigh-Ann Luckett is the owner of Sai Ying Pun wine bar Crushed. She spoke to Andrew Sun. We weren’t a wildly foodie family, honestly. Dinners at home were usually utilitarian, but my mum managed restaurants so I was spoiled with restaurant food at her work. My paternal grandmother did teach me to … Read more
