meat

The premium Korean beef enters a dining landscape long dominated by wagyu.

The mental image of sizzling lap mei (cured meat in Cantonese) clay pot rice cooked over charcoal stoves by the street, or simply a plate of steamed cured meat to spruce up a mid-week family dinner, pops up in the minds of Hongkongers with increasing frequency as the temperature falls down the scale.

Char siu has stood the test of time by constantly evolving, adjusting to suit the needs of each era, making it a timeless delicacy. When in Hong Kong, be sure to save room for this quintessential dish that transcends generations and budgets.

Open for only three hours during lunch-time, Wong Mei Kee offers seemingly simple yet extraordinarily memorable roasted meats. Here's the secret behind the restaurant's success.

These often overlooked, meaty cuts are full of flavour and many a chef's favourite fish and meat parts in MICHELIN-starred kitchens.

Beef up the celebrations for dad with food treats that are fit for carnivores.

Here are some of the innovative brands that have mushroomed up to produce plant-based alternatives to beef, pork, poultry and eggs.

The executive chef of the contemporary grill at Swissôtel The Stamford went from a volunteer butcher’s assistant to helming a meat-centric restaurant.

Executive chef Ian Hioe of The Carvery dispenses advice for perfect meat every time.

Using both dry and wet heat to braise food in liquid produces flavoursome dishes with minimal effort.

This is one of many new daytime options on Momofuku Nishi's revamped menu.