Susan Jung
SCMP News
Hong Kong
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Past articles by Susan:
How Hong Kong’s restaurant scene has transformed in 25 years: food and drinks editor Susan Jung reflects on her time at the Post as she bids farewell
As she bids farewell to the South China Morning Post, Susan Jung looks back at how Hong Kong’s restaurant scene has transformed over her quarter-of-a-century tenure. → Read More
How to make lucky Chinese Lunar New Year dishes to bring money and happiness
Chinese Feasts & Festivals describes in detail how to make dishes traditionally served at Chinese festivals such as Lunar New Year. → Read More
How to make strawberry sweet and sour pork, a Chinese favourite with a fruity twist, and strawberry jam
This take on a Chinese favourite uses strawberry jam for the sweet and vinegar for the sour. Use Thai tempura powder to coat the pork, or make your own. → Read More
How to make Hong Kong-style curried beef and tendon, classic dish that can use brisket or beef cheeks
This Hong Kong classic can be done low-and-slow or in a pressure cooker – beef cheeks cook more consistently than brisket, and tendon adds texture to the sauce. → Read More
Hong Kong new restaurant review: Chueca – Spanish dishes show cuisine’s scope, despite repetition of ingredients
Located in SoHo, Chueca goes far beyond the usual predictable Spanish offerings, with stand-out dishes including the ‘Chef’s canelón’ and Basque-style cheesecake. → Read More
From the archives: How to make banana splits for grown-ups – an elegant twist on a childhood dessert favourite
An elegant take on the crowd-pleasing banana split, dulce de leche adds caramel sweetness and sugar-and-spice pecans bring the heat. → Read More
How to make Macau-style Portuguese egg tarts – Macanese pasteis de nata: easy, just use a decent baking tray
A variation on Portuguese egg tarts, these are easy to make, especially using commercial puff pastry, and use a unique non-rolling method to create the tart shells. → Read More
Hong Kong new restaurant review: Margo – modern European cuisine done to perfection
This small restaurant led by German chef Mario Paecke serves a treasure trove of European dishes; the veal schnitzel and snow crab cocktail were favourites. → Read More
How to make chow mein with pork belly, dried shrimp and vegetables
A classic Chinese stir-fry, this recipe uses thin slices of pork belly, dried shrimps and crisp vegetables, and everything is cooked in the one wok. → Read More
India’s first celebrity chef Jiggs Kalra and the recipes that made him a pioneer
In his popular television series Daawat, Jiggs Kalra promoted the best in Indian cuisine – the food was always the star attraction. → Read More
How to make hazelnut tart from the Alice B Toklas Cookbook, a culinary treasure from the 1950s
Cookery memoirs can be a gold mine, and this recipe is adapted from a classic of the genre. → Read More
How to make classic Cantonese mango pudding – with a bonus mango sorbet recipe
Mango pudding is a favourite dessert in Hong Kong, and this simple recipe lets you make it at home. Choose good, ripe mangoes. → Read More
How to make larb moo, a warm meat salad from Indochina with bright flavours and a hint of heat
Larb, originally from Laos, is popular all over Indochina and comes in many versions. This larb moo is made with minced pork and gets a crunch from the toasted rice powder. → Read More
Confessions of a Coke addict: why I need the real thing, even when eating at a high-end restaurant
I drink Coke for the energy boost, and when I have eaten too much, I have a Coke to regain my appetite. This can be embarrassing, especially when I’m eating at a fancy restaurant. → Read More
or oysters - motoyaki, a simple Japanese grilled seafood dish, Lifestyle News
When I lived in San Francisco, in the United States, there was an izakaya I often visited that served a delicious dish that was listed on the menu simply as "grilled oysters". Far from being the austere dish you'd expect, the oysters were covered in a rich mayonnaise before being grilled. I didn't find out until afterwards that the dish... → Read More
How to make vegan glass noodles with tempeh and bean curd
The soybean is a wonderfully versatile legume that, when processed, takes many forms. They include soybean milk, soy sauce, miso, doenjang and fermented black beans, and ingredients that many vegetarians depend on for protein, including bean curd, tempeh and natto. This vegan dish uses four soy products: salted yellow bean sauce (which comes in a bottle or jar); light soy... → Read More
Asia’s 50 Best Restaurants 2021: 11 from Hong Kong make list, The Chairman named No 1 – a first for city, and for a Chinese-cuisine restaurant
City has more top restaurants than any country in Asia, and for the first time the top spot; it’s also the first time a Chinese-cuisine restaurant, The Chairman, is No 1. ‘This is unbelievable,’ owner Danny Yip says. → Read More
How to make a Thai hawker-style oyster pancake, Lifestyle News
Oyster omelette, also called oyster pancake, differs according to where you eat it, and from cook to cook, even within the same country. In Singapore and Taiwan, it tends to be sticky and stretchy due to the addition of sweet potato starch; in other places, the oysters are barely held together by the most delicate of batters, and they are... → Read More
The World’s Best Female Chef: sexist and patronising, or a way to gain recognition in a male-dominated industry?
Awards such as the Best Female Chef are often criticised for being patronising and unnecessary, but they bring much-needed publicity and recognition for the winners. → Read More
How to make tamagoyaki Japanese omelette with mentaiko, shiso leaf and cheese, Lifestyle News
Tamagoyaki translates as “grilled egg”, although most of the time it’s prepared in a special rectangular pan, instead of on a griddle. 1. Break the eggs into a bowl and stir with a pair of chopsticks to combine the yolks and whites while incorporating as little air as possible. 2. In a cup, mix the dashi with the mirin, soy... → Read More