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Today I Learned

Vegan Scotch eggs – made using plant-based meat Omnipork and vegan cheese – created by Tom Burney executive chef of Hong Kong catering service Invisible Foods.

How Lady Gaga’s chef taught me to make vegan Scotch eggs

We meet executive chef of Invisible Kitchen, Hong Kong’s sustainable catering service, who has caught the eye with his ‘Vegan Vs’ canape challenges that compare meat and non-meat versions

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Love dim sum? John Anthony’s chef Chau on making yummy dumplings

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How can your iPhone use apps not found in Apple’s App Store?

5 ways to take screenshots on your Samsung Galaxy S10

We often want to capture an image on our phone, such as a social media message, the winning screen of a game, or a very long web article, so what’s the best way to do it?

There are several ways to take a screenshot using the Samsung Galaxy S10 smartphone, including pressing buttons, swiping the screen or using a voice command with the Bixby personal assistant. Photo: Reuters

Today I learned how to make the perfect cup of tea

Inari Tea co-founder Gaï Assouline shows Lim Li Ying how following a few simple steps can transform your brewing skills – whether you use loose leaves or a tea bag

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Today I learned why handcrafted luxury bags are so expensive

At Maison D’Auchel in Central, each bag is customised – from the timeless French design to the leather and thread – and is 100 per cent handmade by a skilled craftsman

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For Valentine’s Day, we learn how to make a Mon Cherie cake

Gael Majchrzak, master patissier at Sweet Fashion House, is the perfect teacher for our lesson

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Sweet Fashion House’s beautiful Mon Cherie cake. Photos: Louise Lau

Today I made vegan food: it’s easy to be part of Veganuary

New-York based vegetarian chef, cookbook author and Instagram star Hetty McKinnon shows Lim LiYing how to make her fabulous whole-roasted turmeric and coconut cauliflower

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3 festive holiday make-up looks to try

Charlotte Tilbury, Louboutin Beauté and Chanel Beauté make-up artists show our STYLE editors how to get glammed up for those Christmas parties – all in a few minutes

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Our pick of the top 5 ‘Today I Learned’ stories of 2018

How does Peninsula Hong Kong decorate a Christmas tree, or Ming Court restaurant make winter solstice tangyuan rice dumplings? Now we know

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Our pick of the best ‘Today I Learned’ stories over the past 12 months includes how to ... enjoy local craft beer, make tangyuan dumplings and decorate a Christmas tree.

Learn how to make winter solstice tangyuan at Ming Court

Eating sweet glutinous rice dumplings at a family gathering is traditional practice at this time of year

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The finished tangyuan dish – ready to eat.

Watch how a five-star hotel decorates their Christmas tree

The Peninsula’s Wilson Chan shares expert tips on giving your tree an elegant makeover for the big day

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How to make the Chinese dish of vegan sweet and sour pork with Ming Court

The Michelin-starred restaurant’s chef Li Yuet-faat showed us how to create the traditional favourite using Omnipork, a plant-based-protein meat alternative

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Why Hong Kong brewers are doing so well

We look at a few locally produced craft beers and their characteristics

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Craft beer is taking Hong Kong by storm with a few favourites, such as the Machine Men pale ale, the stout by Founders called KBS and the Lamma Island IPA.

Making tortellini with The Ritz Carlton Hong Kong's top chef Nicola Russo

Today, as we celebrate World Pasta Day, the Italian staple that has tempted taste buds for centuries, try your hand at making a tasty dish of tortellini

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The results of Russo’s labours: a fully finished dish of tempting tortellini. Photos: Aydee Tie

How to do glamorous Halloween devil make-up – the easy way

A simple and clever tutorial by Urban Decay’s make-up artist Ivy transforms our model into a sultry she-devil

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The ultimate Mid-Autumn Festival mooncake roundup

It’s that time of year when the moon is at its roundest and we all get to enjoy biting in to some of those delicious mooncakes

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Making mooncakes with chef Gordon Leung from The Peninsula

We learn how to make the Spring Moon restaurant’s famous egg custard mooncakes

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The Peninsula’s Spring Moon is famous for its mini-egg custard mooncakes.

The art of making xiaolongbao at Old Bailey

The restaurant’s dim sum chef, Master Hong, shows us the process of making these delicious broth-filled treats

How to make unicorn cupcakes at the Bakebe baking studio

We learn to make the most adorable unicorn cupcakes through a video tutorial app in a fully stocked baking studio

World Cheese Day: what you need to know about the dairy product

Check out our round-up of cheeses and wines that should be paired with them

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Many cheese lovers opt for a cheese platter instead of dessert. Different types of cheese should be accompanied by different kinds of wine, and grapes, nuts, honey, bread and dates are perfect complements to cheeses. Photo: Thinkstock

How to make the perfect French macaron

Ken Thomas, head pastry chef at Hong Kong’s DALLOYAU Paris, teaches us his tricks of the trade to making the delicious sweet, two-sided meringue biscuits

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A plate of Madagascar vanilla macarons created by Ken Thomas, head pastry chef at DALLOYAU Paris, a French dessert coffee shop in Hong Kong. Photo: Aydee Tie
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Today I Learned
Our editors get down to brass tacks to show you how to create, eat and more.
last updated:
2 October, 2024
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