At Michelin-starred Cantonese restaurant Spring Moon, an institution since 1986 housed within The Peninsula Hong Kong, one of the elegant dishes during a tour de force lunch may be a pan-fried cod ...

To the Chinese, “dim sum” is more than a steamed dumpling. Cantonese for heart’s delight, it’s a style of serving up an array of appetizers – perfect for a party! Many Chinese food fans will tell you ...

Bent over a low bench in his cluttered Hong Kong workshop, dark-framed glasses perched on his nose, Lui Ming deftly assembles a bamboo steamer, a utensil essential to Cantonese cooking. It’s a craft ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. In the kitchen of The Chairman in Hong Kong, a chef is preparing one of the restaurant’s signature dishes: ...