If you’re a vegan and you object to eating honey, avocados may be unacceptable too

One thing that most sensible people can agree on whether theyre vegan, meat-eaters, follow Paleo or keto diets, or whatever food tribe they happen to belong to is that avocados are delicious. But theres a paradigm-shifting debate online about the very nature of avocados that could make some of the eaters who appreciate them the most renounce them.

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Delicious Hainan chicken rice in Hong Kong for only US$7.90 at Thai Princess by Maya Kitchen

Thai Princess by Maya Kitchen serves a variety of Southeast Asian dishes but with its Chinese name translating as Hainan Chicken Princess, it is clear what the priority is: Hainan chicken rice. Hainan chicken, created by Chinese migrants from the countrys southern province of Hainan, is popular throughout Southeast Asian countries.

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Dragonfly at Tai Kwun arts centre – stunning decor and quality drinks make for a classy night out

The vibe: For this new bar in the restored Tai Kwun complex, bar design guru Ashley Sutton has come up with the idea of paying tribute to the locations heyday the Art Nouveau era. The main bar is a sea of rich shades of turquoise with a gorgeous array of Tiffany stained glass lamps, tables and candle holders, while the back wall is dominated by a sculpture of a Mucha-style lady riding on a huge metal dragonfly (a classic Art Nouveau motif).

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French ham lovers help save rare breed of tasty Hungarian pig

A breed of hairy Hungarian pig which had nearly disappeared in Europe is once again thriving in the hills of southeast France ironically thanks to ham lovers who have high hopes for the animals famed fat. Bruno Bluntzer, who heads the Sibilia charcuterie company, considered a temple of saucisse and other delicacies in the food-mad city of Lyons, began experimenting with Mangalica pigs after meeting a couple who were raising dozens of the rare breed.

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Cook’s Nook: Amy Beh’s recipes for fish head

Fish heads often have a more concentrated flavour and are meaty enough to cook into satisfying dishes. 500g garoupa fish head, chopped into serving-size pieces cup tapioca flour enough oil for deep frying 3 tbsp butter 2 stalks curry leaves 5 birds eye chillies, finely sliced 4 salted egg yolks, steamed and mashed 100ml chicken stock/water 150ml fresh milk Seasoning 1 tbsp fish sauce 1 tsp chicken stock powder tsp pepper dash of coarse ground black pepper 2-2 tbsp sugar or to taste Clean fish head pieces.

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