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Thirty years ago, Dong Zhenxiang ate a bowl of snake soup at a small Hong Kong stall.
In the years since, he has built his Da Dong catering group into one of Chinaâs most celebrated restaurant empires. But of all the delicacies he has encountered throughout a career that has taken him from the kitchens of Beijing to collaborations with Alain Ducasse in Paris, the memory of that single dish â and one ingredient in particular â refuses to fade.
The hottest new gig-economy job in Los Angeles is performing at home to help artificial intelligence understand how humans move. Hundreds of people from Santa…
A cross-cultural romance, a fantastical connection, a gripping historical drama and a crime-comedy-mystery are among the latest projects attracting Koreaâs top acting talent. Hereâs the…
A new Asian art fair concept will take place in Taipei from January 22-26, followed by a Hong Kong edition in March. Called âPavilionâ, the…
This is how much of Japan wakes up. It is called Radio Taiso â Exercise Radio in English â a simple yet dynamic way to…
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 Councilâs…
