Every September, Yau Zhigang enters the most hectic period of the year the hairy crab season. It is a month until the peak harvesting season for hairy crabs, but orders from around China have already flooded in.
Australian native Victoria Allan has lived and worked in Hong Kong for more than 25 years. A real estate entrepreneur who founded Habitat Property, she loves nothing more than eating out with her two young children on the weekend.
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.
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.
In Shunde cuisine, nothing is more important than freshness and an umami taste summed up in one Chinese word, xian. Cantonese food is heavily influenced by the cuisine, which is also known as Shun Tak.
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).
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.
Occasionally, when I get excited, I revert to the dialect of my childhood: Valley Girl. Oh my god!!!
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
dash of coarse ground black pepper
2-2 tbsp sugar or to taste Clean fish head pieces.
Beer geek Ted Lai is the founder of craft beer bar and restaurant Blue Supreme. With visitors, I like Stellar House (3/F, Chuangs Enterprises Building, 382 Lockhart Rd, Wan Chai, tel: 3702 1882).