202 Articles found for “Hong Khao Tom Pla”

Cantonese fine dining spot Lei Garden has been a breeding ground for some of the world’s most celebrated Chinese chefs, earning itself nicknames such as the “celebrity’s canteen” and the “Shao Lin Temple” of Chinese cuisine.

Kwan Kee Bamboo Noodles in Cheung Sha Wan, which was recognised with a Bib Gourmand, is breathing new life into the age-old tradition of rolling out wonton noodles.

We get the world's most celebrated chefs to recall what it was like when they got their very first Michelin stars.

As Chinese New Year approaches, the top Chinese restaurants in town all launch new New Year pudding flavors to surprise their patrons. We round up some of the highlights this year.

We get the world's most celebrated chefs to recall what it was like when they got their very first Michelin stars.

We get the world's most celebrated chefs to spill what it was like when they got their first Michelin stars.

Hand-brewed coffee is fun, so here we introduce five brewing tools of different usage difficulty and investment costs to let you into the world of hand-brewing.

For Chinese cuisine, soup stock is the soul that makes a good dish. Different regional cuisine types have different ways of making soup stock, and Tin Lung Heen’s Executive Chef Liu Bing Lei shared with us the secret behind making delicious soup stock in Cantonese cuisine.

Fragrant, substantial, delicious. Cantonese cured meat is the comfort food of the winter season.

The use of hot vapour in cooking has picked up steam in recent years as a healthy food preparation technique, but epicureans have always appreciated its ability to seal the original flavours in the ingredients.

Good food doesn't have to be expensive. The Bib Gourmand rating exists to recognise friendly establishments that serve good food under HK$400.

The expression of an iconic Cantonese ingredient in the hands of a master chef.

He clears the air on common misconceptions

Not many might appreciate this dumpling for its thick skin. But here's why they should.

To Tim Ho Wan’s founder and chef, the essence of making Cantonese dim sum is about doing it the traditional way.

Vicky Lau wants to inspire you to think about your own passions through her food.

Good food doesn't have to be expensive. The Bib Gourmand rating exists to recognise friendly establishments that serve good food under HK$300.

Good food doesn't have to be expensive. The Bib Gourmand rating exists to recognise friendly establishments that serve good food under HK$300.