Selected Clips
New York Times - In Asia, Tastes of the Sea (Photo by Amanda Kho)
- How Food Scenes Around the World Are Coping Amid Coronavirus(New Zealand section)
- The 38 Essential Hong Kong Restaurants
- Eater Explains: All About Hong Kong's "Bubble Waffle"
- Eater Hong Kong Heat Map 2012 to 2017 (ongoing)
- In Asia, Tastes of the Sea (Hong Kong section)
- Paradise Found, The Escapist 2018
- The Menu, Food Neighbourhoods #1 (radio)
- The Urbanist, episode 113 (radio, segment starts 41:49)
- Hong Kong: Exciting New Restaurants (The Araki section)
- Where to Eat and Drink in Central, the Most Delicious District in Hong Kong
- The Best New Restaurants (Hong Kong)
- Hong Kong's Vegetarian Fine Dining Scene Offers Food For Thought
- The Best of 2017 (Hong Kong)
- Chiu Chow Sugar and Vinegar Noodle Pancake: Sugary But Not a Dessert
- 4 individuals putting Shenzhen on the foodie map
- The Best Dim Sum in Hong Kong
- World's Best Dishes: Lo Hei
- Lost Treasure - Hong Kong's Local Seafood
- Reasons to visit Hong Kong in 2017
- The Disappearing Dishes of Hong Kong
- The seven meals to try in Hong Kong
Eater
New York Times
Monocle
DestinAsian
Bon Appétit
Condé Nast Traveler
Hong Kong Guide - various sections: shops, dim sum, markets, brunch buffets, things to do.Travel + Leisure (US)
Travel + Leisure (Southeast Asia)
Dill Magazine
SliverKris (Singapore Airlines)
Discovery Magazine (Cathay Pacific)
Australian Gourmet Traveller
NineMSN
- The Best Char Siu in Hong Kong, 2020 Edition
- Takeaway vs Sustainability—What Can Be Done?
- Taking Flight: The Chickens Of Hong Kong
- #NoCharSiuNoLife: An Ode To Cantonese Barbecued Pork
- How Foshan's 102 House Is Reframing Cantonese Cuisine
- A Food Lover's Guide to Palermo
- A Food Lover's Guide to Washington D.C.
- A Food Lover's Guide to Okinawa
- Why Tbilisi should be your next destination for food and wine
- Dining reviews, e.g. Man Wah, Tim's Kitchen
- Restaurant Secrets: How To Order Char Siu Like An Expert
- The First Day I Got My Michelin Stars: Chan Yan-Tak of Lung King Heen
- Beyond Tokyo: Exploring Okinawa, the Hawaii of Japan
- How to Eat Along Hong Kong's Subway Stops
- Meet the Mastermind Behind Hong Kong's Hottest Restaurants
- Culinary Journeys - Chinese influence on Nagasaki's champon and shippoku
- Q&A - Hidetsugu Ueno, Bar High Five
- Made in Hong Kong - Nectar of the Gods: Moonzen
- On Our Shelves - Umberto Bombana
- Q&A: Jean-Charles Cazes of Chateau Lynch Bages
Hong Kong Tatler Dining
Michelin Guide
AFAR
South China Morning Post Post Magazine
- Sustainability rating scheme encourages restaurants to source responsibly, treat staff and environment better
- Celebrate white truffle season at the International Alba White Truffle Fair in Piedmont, Italy
- How to get the most from your home-brewed coffee: tips from Hong Kong baristas and roasters
- Hong Kong restaurateurs making their mark on the world
- All about awamori, Okinawa's unique spirit
- Rice growing in Hong Kong gets a fresh start in Lantau Island
- Deconstructing wonton noodles
- Bean Me Up - Hong Kong's first bean-to-bar chocolate makers
- Snack Time - Chee Kei's "sai yung"
- Rise of the Fresh Eaters - Sustainable fine dining in Hong Kong
- Take it to the Mat - Craft beer on the rise in Hong Kong
- Brief Encounters - Pop-up restaurants in Hong Kong, a fad or the future?
- Dough it Yourself - Charities supplementing traditional donation income by running their own food businesses
- 25 plus column (over 25 years old) - Kowloon Soy Company, Sing Heung Yuen dai pai dong, La Taverna (Hong Kong's oldest Italian restaurant)
- Open to Persuasion - Chinese chefs with overseas exposure breaking down the boundaries of Cantonese cuisine
- Legends - Two stories behind xiaolongbao
- Norse code - Nordic cuisine in the eyes of Rasmus Kofoed, gold medalist, Bocuse d'Or 2011 and chef and restaurateur at Geranium, Copenhagen
- Savor Shanghai in Wan Chai - Zhe Jiang Heen
- Head to Macau for Something Besides Gambling - Guincho a Galera
- Finding Grandma's Food in Contemporary Asia
- In Search of Art, and Oneself