Increasingly in Hong Kong chefs are using ingredients that are not typically associated with the cuisine they serve. Four chefs discuss why they do this and why for three it is not fusion. The article was the lead story in SCMP’s Good Eating restaurant guide, Autumn 2012. Good Eating Cover (image and standfirst only) The article – Part 1 The article – Part 2 The article … Continue reading It’s not fusion
Below are the links to a copy of last week’s cover story for SCMP’s Food & Wine, introducing five recommended tapas restaurants in Hong Kong. My favourite was BCN, although Boqueira is not yet open and should be good with its New York background, and then of course there is the Jason Atherton opening, 22 Ships, to come in October. The second page has a … Continue reading Tapas in Hong Kong
Hope you enjoy this bilingual interview with Umberto Bombana, the only Italian chef outside Italy with three Michelin stars, published in September’s Landmark magazine. The Cover Shot The Interview Food Shot The Interview Continues Continue reading Umberto Bombana: An Interview
Spending the day on a junk is a popular summer pastime in Hong Kong. The sun, the sailing, the swimming, the drinking, have all taken precedent over food, until now. Read about the new and old onboard dining options in this cover article that appeared in last week in SCMP‘s Food & Wine section. Part 1 Part 2 Continue reading Catering onboard junks goes upmarket
A story published in SCMP‘s Food & Wine on dining out in Tai Mei Tuk. I had limited time for research but wanted to write about authentic experiences so I spent the day eating at four restaurants with a friend, having already eaten at one just recently. Tai Mei Tuk Continue reading Five restaurants, four meals
“People like negative stories. They just do,” said British food critic, Jay Rayner. Rayner has just released a book containing 20 of the most negative reviews that he wrote for the Observer newspaper. I have to agree. It is a guilty pleasure that we all like to indulge in, except for the chef or restaurant that is the subject of the review. During my time … Continue reading People love a negative review
One of the most intimidating and rewarding things I have done to date as a food writer is the column I had on WOMguide’s website called In the Kitchen. As the following intro explains: “The idea behind the column is a tables-turned experience — restaurant reviewer (a term I prefer) or restaurant critic (as some refer to me) becomes the reviewed. I will be entering … Continue reading When I was In the Kitchen
Two articles I wrote for WOMguide about some memorable meals in Shanghai and Auckland, both great food cities. Shanghai Auckland Continue reading A culinary memory of Shanghai & Auckland
During my time as associate editor of WOMguide I interviewed many chefs, the following 10 stood-out for different reasons. Many of the interviews also feature a recipe. Martin Benn. He was the first chef I interviewed for WOM. Although Benn’s food received mixed reviews I was a fan and followed his career after he left Hong Kong. It was no surprise when he went on … Continue reading Gagnaire, Keller, Bottura: a few favourite chef interviews
Written for Business Traveller Asia Pacific. It offers my take on what to do and see if you are in transit or have a few hours more to spare in Taipei. Click here to read Continue reading Taipei – what to do in half a day
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