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The life of Barney Cheng, fashion designer who’s dressed Michelle Yeoh among others, China’s release of a jailed CIA spy, a biohacker’s extreme regime – long reads in Post Magazine you loved in 2023.
Recipes, cookbook reviews, interviews with chefs, culinary insights and wine columns
Tony Wan, executive Chinese chef at the Conrad Hong Kong, tells Bernice Chan that restaurants’ emphasis on how a dish looks can sometimes come at the expense of taste.
What is a national dish? A Macanese classic that every family in Macau cooks their own way: minchee, or minchi, made with minced beef or pork, potatoes and a fried egg. Photo: Bernice Chan Opinion Then & Now by Jason Wordie If there was a Hong Kong ‘national dish’ what would it be? And how about one for the Macanese? National dishes are sometimes controversial, and everyone has their own idea about the recipe It’s even more complicated for diasporic communities, such as those of Hong Kong and Macau - but we have a couple of suggestions
Opinion Diner’s Diary by Bernice Chan ‘The pandemic gave me a push’: Hungry Pal opens in Central, the baby of three Nepali veterans of Hong Kong restaurant industry Friends Ashok Lama, Bikal Ghale and Ganga Gurung ignored Covid-19 worries to open a restaurant with an international menu influenced by Europe and Asia Hungry Pal serves reasonably priced steaks, fresh pasta, and original cocktails, has a retro dive bar look and plays 1980s music