Food has always been an integral part of Chinese culture — a reason to bring families and friends together as they share life over a grand display in the centre of the table. Over the last couple of years, food has become the subject of conversations surrounding Asian stereotypes and racism, with stories of childhood snacks,
Read MoreI have many loves of Hong Kong, but I must admit my fondest ones are the childhood memories of cha chaan teng (literally, “tea restaurant”) for breakfast. It is not merely breakfast. Rather, it is akin to a tradition – a cultural ritual – arising from the fusion of culinary traditions, a legacy which continues to date. What started out as open stalls in the early colonial days turned into cozy little bistros designed to hold about 20 to 30 patrons.
Read More‘Painting' with sugar is an age-old edible art that never goes out of favour. The artist begins by simmering down brown sugar, granulated sugar and maltose until they turn into liquid. Once the concoction is ready, the artist quickly scoops up the syrup with a metal spoon to begin forming designs on a metal or stone surface.
Read MoreRestaurants, hotels and banquet halls are also settings that some families have chosen to celebrate the festival around the world. As food options expanded and the design of food has progressed to a new level of luxury, the aesthetic design of the celebration has yet to match the same level of sophistication.
Read MoreThe full moon is perfectly round on the 15th day of the 8th month of the Lunar calendar, representing unity and togetherness for the Mid-Autumn Festival. Family gatherings have traditionally been hosted in multi-generational home environments, where grandchildren, parents and grandparents dine together with an elaborate feast of homemade dishes.
Read MoreA symbol of reunion, it’s the time of the year again when we show our appreciation for one another through the gifting of delectable mooncakes.
Read MoreAfter returning to Canada from years of working at groundbreaking restaurants like the Michelin 3 Starred The Fat Duck in England and Liberty Private Works in Hong Kong, Chef Ken Yau launched k.Dinners, a pop-up supper club concept in Toronto. These were multi-course, experiential tasting dinners for just 16 guests in a different location every week. Those lively evenings of great food and convivial conversations around a communal table came to an abrupt stop when the pandemic hit. Suddenly, Ken was left scrambling to think of another source of revenue.
Read MoreWe caught up with Chef Craig Wong, the Toronto-based owner of the award-winning restaurant Patois and upcoming Bar Mignonette, to explore his views on sustainability. We wanted to know what the actual practice of this word versus lip service means to him as a chef, restaurateur and cultural champion. During the pandemic, he was a part of a collaboration with IKEA that focused on cooking with scraps. That exercise, in turn, inspired the images in our feature. In this special conversation, we examine the concept of sustainability through three lenses: first as a culinary philosophy, then towards the preservation of culture and, finally, the conservation of the restaurant industry.
Read MoreSponsored by LOUIS XIII Cognac. Whether you are celebrating Lunar New Year with family virtually, or live under one roof, one thing we can still enjoy is a time of gifting and receiving! Whether it's lucky red pockets of money or a red-wrapped gift, all are delivered with auspicious wishes of fortune, good health, and longevity.
Read MoreThe Macallan has unveiled A Night On Earth In Scotland single malt whisky, which reveals the story of Scotland’s world-famous Hogmanay festivities and captures the universal joy of celebrating the change of year. This global annual limited edition crafted by world-famous whisky maker, The Macallan, has a soft and velvety mouthfeel. Whether for yourself, or as a gift to family, friends, or business partners, it is an ideal expression to celebrate the new year.
10,000 camphor trees and 50 historical buildings were replanted and reconstructed in Minhang District, just outside of Shanghai under the direction of Mr. Dadong Ma. Why? He wanted to stop these cultural artifacts and places from being forever lost. The businessman then searched out Aman Resorts as an operator and many years later, Amanyangyun was born.
Read MoreFor a world that values culture and tradition far less than materialism and other commodities, one designer has managed to set a foundation for his company by capturing the charming vernacular and local spirit of his city, Hong Kong. Douglas Young, a local celebrity who has appeared on one of Anthony Bourdain’s last episodes of Parts Unknown and lectured at universities in Singapore about his passion for culture, is making a difference in helping this generation remember the unique culture of Hong Kong’s ever-changing identity. Douglas co-founded G.O.D. with Benjamin Lau in 1996, fulfilling a long-term vision to build a Hong Kong brand that is both forward-looking and proud of its cultural origins. G.O.D. retails contemporary furniture, homeware and lifestyle accessories with a contemporary Chinese twist, designed in-house by a multidisciplinary design team led by Douglas.
