Hong Kong & Macau
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Chef Krzysztof Bandel of The News Room demonstrates how to make the perfect crispy crab cakes
Lifestyle diva Bonnie Gokson presents SEVVA Sounds
We give the tips on how to fully appreciate the ultimate Japanese fine dining experience
Chef Gray Kunz of Café Gray Deluxe demonstrates how to prepare a hearty halibut contrasted with a refreshing calamansi vinaigrette
Don’t know the difference between Tai Hu crabs and Yangcheng crabs? Read on and find out where to get the best crabs, hairy or otherwise, this autumn
We ask celebrity chef Nobu Matsuhisa for his cooking tips and get the recipe for one of his new dishes
Executive sous chef Richard Sawyer from Hugo’s shows us how to prepare the flaming crêpe Suzette
We meet the executive chef of Café Gray Deluxe and talk about his commitment to the environment, his favourite local Hong Kong ingredients and his upcoming plans in China
Chef Nicholas Watt of Roka demonstrates the perfect grilled salmon
Haute cuisine is not known for its vegetarian-friendly dishes, but here are the city’s best exceptions
18:46 03 Feb
11:08 03 Feb
10:08 02 Feb
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