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Trying international foods can be a bit of a minefield for those who follow a gluten-free diet. Take Chinese cuisines, for example; wheat is used in everyday ingredients such as soy sauce, black vinegar and dumpling wrappers.
Marina Lai-Lentz, a 35-year-old British-Chinese restaurateur in London, believes that dietary restrictions should not deter people from enjoying great gastronomy.
Welcome to China’s latest, greatest wilderness: Guangdong. Yes, you read that right: the country’s most populous province, with roughly 128 million citizens, is a wildlife…
In the second of a series on challenges facing Hong Kong’s growing autistic population, Anthea Rowan examines the complexities of the autism spectrum, from the…
We have selected seven Lifestyle stories from the past seven days that resonated with our readers. If you would like to see more of our…
Neon signs on a Mong Kok street, “ding ding” trams sounding their bells, milk tea at traditional cha chaan teng cafes – images such as…
Sticky, translucent strings dangle from Wesley Smith’s chopsticks as the American tourist eats his natto, the loved-and-hated Japanese fermented soybean superfood going global one slimy…
