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Chinese cuisine

A bowl of jjajangmyeon.

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.

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

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88 Hong Kong dishes and snacks made vegan in new cookbook

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.

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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. Photo: Instagram/@master.wei.3150

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?

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.

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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.

Chef Oliver Li with Ying Jee Club executive chef Siu Hin-Chi. Photo: Jee

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.

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.

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

Ronald Shao, executive chef at Mian, at The Murray hotel in Hong Kong, cooks chilies to make the restaurant’s home-made chilli oil. Photo: Jocelyn Tam

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.

Vivian Leung prepares to bake mooncakes made the traditional way using ingredients sourced in Hong Kong for charity Locofarms. Photo: Locofarms

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.

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.

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.

The St. Regis Hong Kong’s “Exquisite Moonlit Afternoon Tea” set. Photo: The St. Regis Hong Kong

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

Grandma attended culinary school after she retired in her 60s, but most of her cooking knowledge came from being the eldest of six siblings, struggling through World War II and the Chinese Civil War. Photo: Graeme Kennedy

Chinese meets French on chef Oliver Li’s complex multi-course menus at Jee

Li combines his French and Chinese fine-dining training at his new Hong Kong restaurant Jee, where he and mentor Siu Hin-chi are devising complicated twists on classic dishes.

In Singapore, Chinese eateries get a taste for expansion in bid to go global

As Chinese tourists – and migrants – flock to Singapore, restaurants are capitalising on the city state’s diverse palate and culinary openness.

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Can mainland Chinese restaurants break into Hong Kong amid changing tastes?

The stark change in city’s attitudes towards the food may be down to growing number of mainlanders calling it home.

Mainland restaurant chain Tai Er Chinese Sauerkraut Fish, with its signature dish Suancai Fish, or Sichuan-style fish poached in a rich broth made from fish stock and pickled Chinese cabbage. Photo: Daniel Suen

‘Amazing’ breakfast dishes from hidden China given spotlight in cookbook

From noodles to tofu, Michael Zee’s cookbook Zao Fan: Breakfast of China features recipes inspired by chefs he met in rural Sichuan and other parts of China.

As Asians in Europe they grew up waiting tables. Now they own a restaurant

The co-founders of Rice Service, a Cantonese siu mei (roast meat) restaurant in Berlin, Germany, talk about growing up in restaurants and telling their stories of identity and community through food.

The world of Hong Kong noodles

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Hong Kong noodle culture, how it evolved, and the different kinds explained

From pressing noodle dough with a bamboo pole to the history of that favourite dish, wonton noodles, learn about the different noodle styles in Hong Kong and the foods they go with best.

Shrimp roe thick noodle lo mien from Kwan Kee Bamboo Noodle in Hong Kong. Photo: Llewellyn Cheung

Mouthing Off | Chinese don’t bemoan ‘fusion’ food so stop pineapple on pizza fights

Hongkongers used the pineapple on pizza debate to rile Italians after complaints over fencer Cheung Ka-long’s Olympic gold. But Chinese don’t complain when their food is adapted – why should Italians?

How Asian-Americans in Las Vegas have changed city’s food and sights

A second Chinatown has sprung up in Las Vegas, whose Asian-American population has tripled in just over two decades, transforming the US city’s food and shopping scenes.

Poon’s London bistro founder on the fetishising of Chinese food

Amy Poon, the daughter of the first Chinese chef to win a Michelin star, has opened a Chinese bistro and deli in London. She reflects on the family business, and false representations of Chinese cooking.

Amy Poon has just opened a Chinese bistro and deli in London. Photo: Amy Poon

How Chinese diaspora cookbook authors put their identity on the plate

With recipes from soy sauce brownies to fried rice arancini, books about Chinese cooking offer flavours of the Asian diaspora while exploring the “third-culture” identity of their authors.

Cacio e pepe udon is a dish Chinese-Australian cookbook author Hetty Lui McKinnon grew up on. She is one of many diaspora food writers who express themselves in dishes fusing Eastern and Western flavours and techniques. Photo: Hetty Lui McKinnon

‘I want to open a restaurant so I can be your Asian mum’: meet Joyeta Ng

Joyeta Ng, who has worked in the kitchens of well-known restaurants such as Japan’s Den, London’s Kitchen Table, a Noma pop-up and Hong Kong’s The Chairman, explains why she wants to open her own place.

Reflections | After scandal over Hong Kong fermented bean curd, where tofu comes from

Tofu was in Hong Kong headlines recently, but where does it come from? According to a widely quoted origin story, an emperor’s grandson in China 2,000 years ago created soy milk, and from it bean curd.

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Chinese cuisine
The latest news, analysis and opinion on Chinese cuisine. In-depth analysis, industry insights and expert opinion.
last updated:
9 September, 2024
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