South China Morning Post - Food & Drink

In the world of fine dining, the amuse-bouche is arguably one of the most important mouthfuls a chef can serve their patrons. As a taste of what is to come, it has the potential to pack a world of information in a single bite. In this respect, the opening act for the sold-out A Taste of Home, by Windmill Grass Theatre – the troupe behind the hit Black Comedy Di-Dar – is one of i...

The fifth and final season of Hulu’s hit streaming series The Bear was released on June 25. I think sufficient time has now passed that I can talk about the food-related show without being accused of divulging spoilers and ruining the story for anyone not fully caught up. If you are a fan, likely you binge-watched all eight episodes soon after it dropped; that is what diehard fo...

Wayne Lau is the founder of Leather Healer, a Hong Kong store selling handmade leather shoes, denim and quality menswear. He spoke to Andrew Sun. Because of my workout routine, my diet is mostly tailored around exercise. I prefer whole foods, and my day-to-day eating is pretty simple, though I do indulge occasionally. Dining should be spontaneous and relaxing – whether I’m eatin...

The brass ring on the door is the first clue that something has changed. No automatic sensor. No discreet sliding mechanism. Just a solid ring set into a metal facade, demanding that you press and wait for the door to be opened to let you in. It is a gesture that announces, before a single course lands, that this is dining as ritual. For chef-proprietor Vicky Lau, whose Tate Din...

For the better part of two decades, Helen Goh has existed at a rare culinary and clinical intersection: the quiet intimacy of the psychotherapist’s consulting room and the exacting, warm chemistry of the pastry kitchen. While these disciplines might seem worlds apart, they share a fundamental core. Both are obsessed with process, both search for connection and both seek to answe...