Jeremy Pang on the city’s irresistible cuisine - TV chef Jeremy Pang grew up on Cantonese food and spent summers eating his ...

How Worcestershire sauce, ketchup and brown sauce shaped Hong Kong’s food - TV chef Jeremy Pang explains how British ...

For those who prefer a hawker setting, Kong Wai Cantonese Cuisines at Tiong Bahru Food Centre offers a more casual ...

Cook Like' is a column in which Forbes Vetted asks some of the food space’s most notable personalities about the kitchen ...

进入后厨，记者变身“ 粤菜 点心师”，在厨师长的教授下尝试包虾饺。“每一个虾饺包三个虾仁，大概五十克。把皮和馅料放平整，用手形成一个凹槽，把虾仁放进去。再把它拿起来放在大拇指上，用食指轻推，一推就有一个折子，每一个虾饺要推十三个折子。” ...

As the market diversifies, Tang sees a growing trend toward smaller, more refined dining formats that allow Chinese cuisine to adapt to global markets. His own restaurant, Bright Courtyard Club, ...

British-born Chinese TV chef Jeremy Pang says the food of Hong Kong was a “massive influence” in his household growing up.

T’ang Court at The Langham, Hong Kong has retained its three MICHELIN stars for the tenth consecutive year, reaffirming its ...