It's art week in Hong Kong, here is a link to an article about chef's being inspired to create limited time menus inspired by art - https://t.co/iWwGaAiCug
Hot Pot, a Hong Kong favourite. In this article for SCMP Good Eating I talk to the experts about the different varieties and get tips on eating and cooking order. https://t.co/69dxxw2m6h
From sustainability (see previous post) to Wagyu. Despite its rich marbling this beef is healthier to eat than regular beef, and the cows are treated with respect, with some receiving five-star diets and accommodation. https://t.co/mnxzWKaDkL
What is it like to go truffle hunting? I wish I knew, so for this recent article I talk to those who have been on them, and those that run them to learn more. https://t.co/r9RZq2W4Yx
A recent article I wrote for @TastingKitchen8 about the long association New Zealand has had with sustainability and its links to Maori New Year. https://t.co/aD8ROtbyQe
I delve into sustainability in restaurants, thanks to the insightful help from four noted chefs and a sustainability expert - @RichardEkkebus @NurdinTopham and Netflix's The Final Table competitors, Shane Osborn and Darren MacLean, plus @e_ting https://t.co/N3NGjxTMzH
My latest article for Bar Talk HK In the kitchen with... chef Manav Tuli, learning about his rock-star approach, signature dishes, what is always in his fridge and his thoughts on the future of dining https://t.co/lTwwFEZQH5
How to beat holiday stress and anxiety, according to wellness experts - includes some great practical tips for at home wellness https://t.co/gmoxms2f5w via @scmpnews
So enjoyed my chat with the super talent Vicky Lau for Bar Talk HK, including her cuisine philosophy right through to her favourite after-work cocktail. https://t.co/73FHb6zgMV