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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.