Germany-born Julian Wipper is the general manager of the New World Millennium Hong Kong Hotel in the city’s Tsim Sha Tsui East neighbourhood. He spoke to Andrew Sun. Food always played an important role in my family. I recall my grandmother cooking for the entire family while I helped in the kitchen. Even today, I…
Food entrepreneur Gerry Ma is executive director of Urban Dining F&B and an adviser for the Gourmet Zone at the Hong Kong Trade Development Council’s Food Expo. He spoke to Andrew Sun. I love to eat, but I never learned to cook. I cannot even make noodles. I was the smallest in a big family,…
Ramen restaurant operator Dominic Tang insists on going to a wet market in Hong Kong to buy seafood to prepare shrimp soup every day, resisting the temptation to use a low-cost pre-made option. Tang, 39, made a decision to forgo potential savings of 30 per cent on labour and ingredients after visiting an upmarket restaurant…
Customers have lamented the “end of an era” as Hong Kong’s Metropol Restaurant marked its final day of operation after decades of serving handmade dim sum on trolleys, with the venue set to become a teaching facility under a local university. Dozens of diners stayed until the end of lunch service on Saturday afternoon to…
As a cloud of steam billows from the kitchen of Hoi Lin Restaurant, Chung King-pui, 56, places a large bamboo steamer stacked with colourful and fragrant dim sum on her silver trolley. “Pretty girls and boys, har gow and siu mai are out!” Chung, who has worked as a waiter in the traditional Chinese teahouse…
We have selected seven Lifestyle and Culture stories from the past seven days that resonated with our readers. If you would like to see more of our reporting, please consider subscribing. 1. Is copper an unsung hero in the fight against Alzheimer’s disease? When you hear the word copper, you may think of the malleable…
(Bloomberg) — Anyone in Hong Kong knows there’s a trifecta when it comes to eating out. In English, it roughly translates to: affordable, beautiful and delicious. Add a Michelin star to the mix, and you truly have an unbeatable combination. I’m loathe to share one of my favorite dim sum spots. I wouldn’t necessarily call…
The other day, I had the pleasure of sitting down in a small local restaurant in Tai Wai to enjoy some dim sum with my wife and my son. It was a rather large table, and after a few minutes, another nice elderly couple came and sat across from us and ordered their meals. As…
Hideaki Sato is the chef and co-owner of three-Michelin-star French-Japanese restaurant Ta Vie in Central, Hong Kong. He spoke to Andrew Sun. I was so picky about food when I was young, before I started my career. I wouldn’t eat most vegetables or pork, and I was more focused on football, drawing, or making something…