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Hunched over sizzling grills and shrouded in smoke, trainees at the Yueyang Barbecue Academy in south-central China’s Hunan province roast skewer after skewer of succulent beef tendon, perfecting the skills that could land them a restaurant job.
Zhang Tengfei, a former factory worker who spent a decade in the car industry, joined China’s first dedicated barbecue school, hoping to launch a career behind the grill.
Richard Wood is the Asia managing director of global architecture and design studio Snohetta. He spoke to Andrew Sun. I feel that food, taste and…
For decades, locals and tourists alike in Hong Kong have flocked to Oi Man Sang – a 70-year-old dai pai dong (street food stall) with…
This is the latest instalment in our From the Vault feature series, in which we reflect on culturally significant movies celebrating notable anniversaries. M. Night…
For almost 40 years, Davé, a Chinese restaurant in the heart of Paris, attracted the who’s who of fashion, film, art and music. Opened in…
4/5 stars Best known for her numerous collaborations with French New Wave auteur Eric Rohmer, veteran Hong Kong-born editor and filmmaker Mary Stephen turns the…