Daniel Lew, who was invited to meet Ed Sheeran after being heard busking in Vancouver, has released his latest album, Destiny. He talks about his hearing loss and how he stuck to his dream.
Yao Jui-chung’s photographs of abandoned public buildings, on show in Vancouver in the show Mirage: Disused Public Property in Taiwan, will, he hopes, highlight the wastefulness of leaving them unused.
Hong Kong’s restaurants are inviting diners to beat the summer heat with exclusive food and drink offerings in blessedly cool and chic surrounds
With 7 of Hong Kong’s best restaurants presenting exclusive offers during the city’s hottest months, now’s the time to drink and dine in cool comfort with something for every palate
At this month’s 9th World Championship of Chinese Cuisine, in which 70 teams competed, two Hong Kong teams won the gold and silver medals in the group categories.
New versions of old recipes for pineapple buns and Asian crullers, his own recipe for durian cake – Christopher Tan explains what got him started on cookbook NerdBaker 2: Tales from the Yeast Indies.
Nicole Leung was ready to become a waitress when benefactors saw her potential and sent her to play basketball in the US college system. There she befriended fellow Hong Kong hoops star Yannie Chan.
Memories of three generations of women from Communist China, Hong Kong and California and the traumas they carried with them are at the heart of Feeding Ghosts, Tessa Hulls’ debut graphic novel.
The Chinese dumpling is being made more accessible to Western diners by Chinese millennials, who are creating new fillings inspired by international cuisines and catering to non-meat eaters.
Jamaican-Chinese Canadian chef Craig Wong explains the inspiration behind his unusual fusion restaurant, Patois in Toronto, Canada, where jerk chicken chow mein is a signature dish.
The journey of Ho Yuen, a cha chaan teng, or tea cafe, that began life in a Kowloon district, has gone from Hong Kong to Canada to Hong Kong – and back to Canada again. Its second-generation owner explains.
Chinese-Canadian chef Andersen Lee interned at some of the world’s best restaurants before deciding to switch to cooking Chinese food. The result? His new, affordable Montreal restaurant, Oncle Lee.
The story of Made Here, published by the team behind social enterprise Send Chinatown Love, a cookbook that profiles individuals from 43 Asian food businesses in New York and features their recipes.
Studio HHFZ founder and designer Hu Ruixian explains how she and her team are making the traditional Chinese dress something that women can wear every day no matter what.
British Columbia’s ‘dated’ Chinese food scene got a shot in the arm when two 20-something chefs cooked a modern feast featuring ravioli, foie gras and more, at a club modelled on a Chinese courtyard house.
With two Chinese restaurants and a Michelin Young Chef award, David Schwartz is taking Toronto’s food scene by storm, despite learning his cooking from YouTube. He opens up about his culinary mission.
Cancer survivor Lyndsay Sung’s cake recipe book Plantcakes features luscious-looking cakes, made without dairy or eggs. Coconut milk ganache and chickpea aquafaba are two key ingredients.
With the help of a DNA database, the US National Archives, a genealogist and an Instagram post, Chinese-American Ken Hom finally found the answers to his soldier uncle’s falling during World War II.
Cathay Pacific is offering more plant-forward in-flight meal options for long-haul travellers, including those in economy, after teaming up with Ovolo Hotels’ Hong Kong vegetarian restaurant, Veda.
Japanese omakase restaurant Okeya Kyujiro was awarded a Michelin star in the newly unveiled Michelin Guide Vancouver 2023, while a Chinese-Canadian chef bagged the Young Chef Award.
In 1981, with little money or English, the Leung family left Guangzhou for Vancouver, where they went on to build a fruit and veg empire that has been serving the needs of the local Canadian community for decades.
Jeffrey and Kevin Pang thought they had nothing in common – until food came into the picture. The father-son duo share insights into their lives and their new endeavour, A Very Chinese Cookbook.
He worked at 3-Michelin-star Oslo restaurant Maaemo and in Australia with Jock Zonfrillo. Now up-and-coming Chinese-Canadian chef Steven Che has a Vancouver pizzeria. He talks about cooking to express himself.
Mineral Ding is convinced that rice is the best grain for making whisky, and with his Snowgoose brand, which the Chinese immigrant set up in Canada, he intends to prove it.
Born in 1875, Winnifred Eaton was a Chinese-Canadian writer and said to be the first novelist of Asian descent in North America. The world, however, knew her as Onoto Watanna – a Japanese name.
To commemorate the 50th anniversary of Bruce Lee’s death, Hong Kong actor and avid fan Stephen Au will show lost fight scenes of the martial artist, among other memorabilia, during talks in Vancouver.
Little is known about the cruel, unfair and racist treatment of Chinese people in Canada in the early 20th century, but a new museum in Vancouver is bringing their untold stories to light.
Pastry chef Joanna Yuen has opened the new boutique cake shop Otera focusing on Japanese pastry with an aim for customers in Hong Kong to be able to take away Michelin-star-level desserts.
Asian-American communities are uniting against proposed projects they say will harm North American Chinatowns, including a ‘mega jail’ in New York and a sports stadium in Philadelphia.
Hong Kong chefs Tina Barrat and Peggy Chan, and entrepreneur David Yeung are at the forefront of the city’s plant-based food scene. They talk about surviving the past few difficult years and their plans for the future.
