From a perfume lemon tea sauce for sweet and sour pork to peanut sprouts in a seafood stir fry, Ho Lee Fook is redefining ...

As lunches go, cheap and cheerful – or its Cantonese equivalent, peng leng jeng — never goes out of style. In the heart of ...

Executive Chef Suen Kam Sing of Dynasty introduced a series of dishes that blend traditional Cantonese recipes with modern ...

Do you often find yourself wondering what food to cook, how to cook it, and even that dreaded question—how much of it? It’s a ...

Sometimes Michelle Law looks at people who make risky decisions and feels a deep sense of envy. But when that envy materialises, so too does the voice of her mother ...

Being able to speak more than one language is a valuable skill that takes a lot of time and effort to master. Some people ...

Toaster ovens aren’t just for toast. Here’s why this ‘sleeper hit’ appliance might become your go-to in the kitchen ...

British Chinese takeout bears so few similarities to its US counterpart that Americans have been sharing their surprise, and ...

Digital art pioneer Lau Wai explores identity and technology in a short-film screening at the Hong Kong Design Institute.

Popular dishes include Chatamari (a savory Newari pancake), yomari (steamed dumplings filled with jaggery and sesame), and ...

What would make bowls of rice noodle soup queue-worthy? When you have Cantonese-styled broths that are simmered for over 12 ...

As obesity rates soar in China, overweight adults are voluntarily signing up for so-called “fat prisons.” These ...