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The signature makdous is flying off the menu at Mila’s limited-time Rosewood Hong Kong residency – a fact that surprised even the man who created it. Marc Mahfouz, chef de cuisine of the Michelin-recognised Qatar restaurant, didn’t expect a vegan dish to be the top seller.
The stuffed baby aubergine, draped in tarator sauce and topped with walnuts and pomegranate, is entirely plant-based. But Hong Kong diners, he has learned, are full of surprises.
Elise Phillipson was 45 when she returned to university, on what she calls her “second or third life”. She had first studied hotel management; as…
In the final instalment of a six-part Health Matters wellness series on cancer in Hong Kong, Anthea Rowan explores how genetics, lifestyle and chance intersect…
With more than 60 years of baking under his belt, 89-year-old pastry chef Yasuo Ono has a tried-and-true recipe for success: keep it simple and…
The root crop, also known as purple yam and commonly exported from the Philippines, is turning up in everything from creamy desserts to colourful drinks…
3.5/5 stars Lead cast: Jeon Do-yeon, Kim Go-eun, Park Hae-sooShow More Bold performances and punchy scripting by Kwon Jong-kwan – better known as the director…
