TOPIC

Chinese cuisine

Xiang Jiao Hunan Bistro, known for its fiery Hunanese dishes, is one of many Shenzhen restaurants serving regional Chinese cuisines. Photo: Xiang Jiao Hunan Bistro

5 of the best Shenzhen restaurants for regional Chinese cuisines

High-end Chiu Chow cuisine, dishes from Ningbo, food from Yunnan, Sichuan and Hunan, Shenzhen has them all. Here’s where to eat them.

With hairy crab season upon us, a chef’s 11-step guide to eating them

The Hong Kong diner that’s served traditional claypot rice since 1971

On The Menu | More mainland food and drink chains coming to Hong Kong, but at what cost?

Chagee, To Teapresso, Green Tea Restaurant – mainland Chinese brands are increasingly using Hong Kong as a platform for global expansion.

China tea lattes from To Teapresso. Photo: InvestHK

Inside the food kitchen serving the underserved in Hong Kong

More Good has fed senior citizens, asylum seekers, migrant women and the homeless – and even hosts events at its 8,000 sq ft space.

Why is there a cake voucher with your Chinese wedding invite? We explain

A cake voucher often accompanies an invitation to a Chinese wedding, part of a practice that dates back centuries.

Advertisement
Advertisement

Recap | Meet the ‘Bourdain of China’, find out why Jeff Goldblum loves Pocky and more

From a YouTube series uncovering China’s rich food culture to discovering Hong Kong’s latest culinary hotspots, explore some of our latest stories from the food scene.

The 908g Alba white truffle that was sold as part of a single-lot package for US$154,000 to a Hong Kong bidder at the 2024 World Alba White Truffle Auction, on November 10. Photo: Castellana

Meet the ‘Bourdain of China’ telling ‘amazing’ food stories on YouTube

Christopher St. Cavish is known for writing about soup dumplings. His new video series spotlights foods around China and those behind them.

Jollibee parent fully acquires Hong Kong’s famed Tim Ho Wan dim sum chain

Jollibee Food Corporation buys remaining 8 per cent stake in company for S$20.2 million.

How Big Way Hot Pot succeeded by turning hotpot idea upside down

Vancouver hotpot chain where, inspired by the pandemic, you don’t share but order your own bowl, grew rapidly. Now it’s about to hit the US.

Big Way Hot Pot’s format allows diners to customise individual pots which are weighed for pricing, and cooked to order. Launched three years ago in Vancouver, Canada, where it continues to expand, the chain is about to start making inroads in the United States. Photo: Big Way Hot Pot

Meet the Hong Kong chefs making Michelin-worthy meals for private homes

Gabriel Chung and Felix Cheung are among the private chefs that are reshaping Hong Kong’s post-pandemic fine dining scene.

Gabriel Chung’s chu-toro tartare; private chefs are gaining traction in Hong Kong’s dining scene. Photo: Eugene Chan

Reflections | Only Hong Kong sex symbol Amy Yip should be offended over bubble tea

Accusations of cultural appropriation aimed at a Canadian brand’s boba tea don’t sit right in Asia, where ‘borrowing’ cuisines is normal.

4

What is XO sauce? All you need to know about the Chinese condiment

Chefs talk about the sauce’s ingredients, uses, how to make it and why it’s called ‘XO’, plus its Hong Kong origins and link to Lee Kum Kee.

videocam

The Korean Chinatown that set the path of Chinese food in Korea

Immigrants from China’s Shandong province to Incheon sparked a boom in Chinese cuisine in Korea, resulting in dishes like jjajangmyeon.

A bowl of jjajangmyeon.

How Hong Kong’s festive poon choi basin feast brings communities together

Poon choi is a large bowl filled with layers of delicious ingredients, often including prawns, scallops and abalone, even vegan substitutes.

videocam
A Lunar New Year poon choi feast at Ng Ka Village in the New Territories, Hong Kong, in 2017. Photo: SCMP

88 Hong Kong dishes and snacks made vegan in new cookbook

Christine Wong talks about making vegan versions of traditional dishes and snacks in her new cookbook The Vibrant Hong Kong Table.

The chef introducing UK diners to ‘the mother of Chinese food’

Guirong Wei has made her mark on London with her Shaanxi restaurants. She is the latest chef to star in Netflix’s Chef’s Table: Noodles.

5
Advertisement
Advertisement

Mouthing Off | Open kitchen trend shows a dwindling love of cooking Chinese food

Open kitchens are becoming more popular in Hong Kong and Asia, but who wants the sounds and smells of a sizzling wok in their living room?

The open kitchen is one of the most popular design trends of the last 25 years, but in Hong Kong, its growing popularity reflects how people are cooking less Chinese food at home, Andrew Sun says. Photo: Shutterstock

What’s so special about Hong Kong-style milk tea? Where to begin?

Hong Kong-style milk tea has a rich history dating back to the British colonial era. We look at what makes it so special and a cultural icon.

videocam

Q&A | 9 food and drink recommendations from Jee chef Oliver Li

Oliver Li, of new modern Cantonese restaurant Jee and a Michelin-starred L’Atelier de Joël Robuchon alum, on his favourite local dining hotspots.

No walnuts in Chinese walnut cookies? A Hong Kong baker explains

Walnut cookies are still made the old-fashioned way – and without any nuts – by Hong Kong baker Man Fuk-on, 73. He talks about the importance of preserving tradition.

Traditional Chinese walnut cookies made by Hong Kong master baker Man Fuk-on, at the Hong Kong Culture Festival, in August, 2024. Photo: Hong Kong Culture Festival

5 popular spices used in Chinese cooking and why people love them

Sand ginger, Chinese cassia, star anise, turmeric and five-spice powder have been used for their taste and health benefits for centuries.

Star anise, or illicium verum, is a popular spice in Chinese home cooking for both its taste and health benefits. Photo: Shutterstock

Over Momofuku? How to make spectacularly spicy chilli oil at home

There’s more than one way to make fiery chilli oil – here 2 chefs discuss their own methods of adding that distinctive touch to recipes

Bakers keep traditional mooncake making alive in Hong Kong

A treat families once took a year to pay for, mooncakes of every flavour are ubiquitous now. Some are still made fresh the old-fashioned way.

Hong Kong beef satay noodles’ origins, and how to make them at home

Beef satay noodles, a comfort food made popular by Hong Kong tea stalls, has influences from Southeast Asia to Guangdong, China. A YouTuber tells us how to cook them.

Satay beef noodles served at a cafe in Pok Fu Lam. A popular breakfast dish in Hong Kong that combines Chinese and Southeast Asian cuisines, it was introduced to the city in the 1950s by migrants from Chaozhou, southern China. Photo: Jonathan Wong

Cookbook celebrates the Chinese restaurants Australia’s small towns rely on

Chopsticks or Fork? is a cookbook based on a TV series of the same name that presents 32 Australian-Chinese food recipes from across Australia and tells the stories of the people behind them.

A selection of dishes at Happy Garden, in Darwin, Australia. The Chinese restaurant is one of 10 featured in Chopsticks or Fork?, a cookbook of 32 food recipes from across the country that tell the stories of the Chinese-Australians behind them. Photo: Jennifer Wong

5 must-have Mid-Autumn Festival food experiences in Hong Kong, Sep 13-19

Check out our restaurant and bar picks for Mid-Autumn Festival feasts, from traditional Chinese meals to lobster and cocktails.

Why this Chinese grandmother makes the world’s best scallion oil noodles

This PostMag writer pays homage to her grandmother, who learned to cook as the eldest child feeding her hungry siblings during war times

Advertisement
Advertisement
Help preserve 120 years of quality journalism.
SUPPORT NOW
Chinese cuisine
The latest news, analysis and opinion on Chinese cuisine. In-depth analysis, industry insights and expert opinion.
last updated:
9 September, 2024
highlights from
100 Top Tables 2024 Restaurant Directory
100 Top Tables 2024 Restaurant Directory
Your Hong Kong weekend food guide for November 21-24 – from free-flow seafood to happy hour, to Morton’s steak and lobster Oscar. Photo: Handout

100 Top Tables’ weekend food guide: where to eat from November 21-24

Leela’s smoked butter chicken, an innovative take on an Indian classic. Photo: Nicholas Wong

Dish in Focus: smoked butter chicken at Leela

Quinary’s Texture menu. Photo: Handout

Your 100 Top Tables Hong Kong weekend drinks guide, for November 15-24

Nocino’s vibrant new location is situated on Wai Yip Street in Kwun Tong. Photo: Courtesy of Nocino

100 Top Tables weekend food guide: where to eat from November 15-17

The Thai Beef Salad cocktail by The Savory Project in Hong Kong features savory profiles from beef, peanut and chilli as well as coconut, kaffir lime and rum. Photo: The Savory Project

Drink in Focus: The Savory Project’s Thai Beef Salad cocktail

More from 100 top tables
Content from SCMP Specialist Publication
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement