Archan Chan News Today

Edward Chong is the executive Chinese chef at Peach Blossoms in Singapore. He talks about establishing himself on the gastronomic scene and his hope of landing a Michelin star as an honour for his team.

Embark on a culinary adventure with Dan Hong through Hong Kong's bustling streets. Experience the city's diverse food culture, from Western-inspired cha chaan teng to smoky claypot rice served at outdoor eateries.

From sweet-soy chicken wings to flaky curry puffs, here are five recipes to give your Super Bowl party snacks an intercontinental edge.

As Hong Kong gears up for Chinese New Year and the start of the Year of the Dragon, its dining and drinking scene is looking hotter than ever.

Ahead of the opening of an offshoot of Big JJ’s Seafood Hotpot restaurant at Hong Kong’s BaseHall 02, we consider what makes the original restaurant ‘the whole package’ for many Hong Kong diners.

Hong Kong's popular Swiss wings are glossy, sticky and sweet. But don't be fooled by the name: these wings are not remotely related to Switzerland.

Chefs from some of the world’s best restaurants are teaming up for high-end culinary events in Hong Kong, from a four-hands dinner at Noi to 11 alumni of Amber joining Richard Ekkebus for three nights.

Explore the culinary treasures of Hong Kong, from the handwoven steamers used in yum cha to the handcrafted cleavers at Chan Chi Kee.

From elderly craftsmen making dim sum steamers and cleavers to young chefs respecting classic dishes, traditional crafts and food traditions continue to be upheld in Hong Kong.

HONG KONG (AFP) – Bent over a low bench in his cluttered Hong Kong workshop, dark-framed glasses perched on his nose Lui Ming deftly assembles a bamboo steamer, a utensil essential to Cantonese cooking. It’s a craft the 93-year-old has been perfecting for seven decades, and steamers like his are an indispensable part of yum […]