Charmaine Mok is the Deputy Culture Editor at SCMP and the desk's food and wine specialist. She has been working in food media since 2007, and most memorably drank 50 coffees over three days in the name of research. She’s devoted to telling unexpected stories of the dining scene in Asia and those who shape it, and is always in the mood for noodles and/or a cheeky beverage.
In this week’s issue of the Global Impact newsletter, we take a deep dive into Chinese food culture, its history and how it influences cuisines from around the region.
Picture this: while watching a cult Japanese food film, you get a craving for the dishes you see displayed on screen. At Savour Cinema in Hong Kong, you get served exactly that.
Li combines his French and Chinese fine-dining training at his new Hong Kong restaurant Jee, where he and mentor Siu Hin-chi are devising complicated twists on classic dishes.
We examine Chinese superstitions and traditions about foods to eat and avoid in pregnancy, some of them still practised today, others not – such as eating the head of a white-haired dog.
A Charli XCX ‘brat’-themed matcha latte, a Shanghainese and Sichuanese mash-up, a festival dedicated to sardines and other Portuguese food – it is all happening in Hong Kong this weekend.
Restaurant A, recently opened by Raw’s former head chef Alain Huang, is a notable addition to the ranks of one-Michelin-star restaurants in Taiwan, which now number 40.
You may not have been up at 4am on July 27 (or maybe you were) for a McDonald’s McGriddles sandwich, but at these five places in Hong Kong making their own versions, there are no early-morning queues.
Hong Kong coffee culture gets an extra shot with five new cafes that serve up a wide selection of cakes, snacks and hot dishes, and of course, great lattes and more.