Susan Jung, SCMP News

Susan Jung

SCMP News

Hong Kong

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Past articles by Susan:

Restaurant review: Ming Court in Wan Chai – great Cantonese desserts and classics

The signature Iberico pork and garoupa dishes were the stars, and the desserts were delicious at the Wan Chai branch of the Michelin star original. → Read More

Recipes from the Garden of Contentment – a gastronomic guide from 1792

Recipes from the Garden of Contentment, a bilingual work, in Chinese and English, was a labour of love for the Chinese-Canadian translator, Sean J.S. Chen, a scientist who located the original 18th century text to ensure accuracy. → Read More

How to make cabbage kimchi – traditionally made during winter, the Korean staple can be enjoyed anytime

Traditionally made in winter to last until spring, these days, with ingredients available year-round, the fermented vegetables can be made anytime. → Read More

How to make chanko nabe, the Japanese stew loved by sumo wrestlers

In Japan, nabe, or hotpot, is a warming, winter soupy-stew cooked in a donabe (earthenware pot). Chanko nabe – sumo wrestler nabe – is a healthy, hearty, calorific version that gets its name because it’s eaten by sumo wrestlers to help them gain (or maintain) their weight. → Read More

From avocado toast to pommes puree: signature dishes that rocked the culinary world

New book, Signature Dishes That Matter, collects the world’s most influential meals, featuring creations by chefs such as Nobu Matsuhisa, David Chang and Joël Robuchon. → Read More

Restaurant review: Henry at Rosewood in Tsim Sha Tsui – beef the star at buzzing grill and smokehouse

Situated in the Rosewood Hong Kong hotel, Henry features a meat-focused menu skewed towards beef. Be sure to order the butcher’s shop terrine and seven pepper beef brisket. → Read More

Lunar New Year recipes: two shrimp dishes to bring happiness and help celebrate the Year of the Rat

With the Year of the Rat almost upon us, it’s time to start thinking of auspicious ingredients for celebration meals. Shrimp are popular year-round because they are easy to cook, but they are especially important for Lunar New Year meals because they represent happiness. → Read More

10 essential Chinese ingredients to keep in your kitchen, from rice to soy sauce to dried mushrooms

What basic ingredients do you need if you fancy whipping up a Chinese dish? From noodles to soy sauce, here are 10 of the most important products to buy on a trip to 99 Ranch, Tang Frères or any other Chinese supermarket. → Read More

First impressions of Mono in Central: ultra-high-end, mostly European dishes are delightful

Chef Ricardo Chaneton has worked at Michelin starred restaurants Mirazur and Petrus, and his new restaurant Mono showcases his complex and balanced dishes. → Read More

How to make cashew chicken – a classic Chinese-American dish unlike any you’ll find in Hong Kong

Cashew chicken is not a dish you’re likely to come across at restaurants in Hong Kong. There are chicken dishes here that are garnished with cashews, but they are not listed on the menu as cashew chicken. → Read More

Made in Mexico – more than just burritos and tacos, cookbook shows

For many people, Mexican food begins with tacos and burritos and ends with combination plates. These plates are often just tacos and burritos (with a tostada or taquito for the adventurous), but instead of being served on their own they’re accompanied by refried beans and pink Spanish rice. → Read More

Two light Asian vegetarian dishes: steamed tofu with ginger and glass noodles with cabbage and mushrooms

After the indulgences of the winter holidays – and with more feasting to come with the Lunar New Year in just a few weeks – it’s a good time to give your body a break by eating lighter meals. These vegetarian dishes are healthy and easy to make. → Read More

How to cook clay pot rice – a classic Cantonese comfort food and winter warmer

The secret to good bo jai fan is simple, it’s all in the amount of water you use Resist lifting the lid on the clay pot while it’s cooking, instead employ your senses to check that it is done → Read More

New restaurants in Hong Kong: Hotal Colombo – a taste of Sri Lanka that will live long in the memory

Affordable prices, friendly staff and perfect food that included chicken kothu, which was a delicious mess, and the best bone marrow dish ever → Read More

Six recipes for Thai dishes that you can recreate at home

Thailand is a popular holiday destination for tourists in Asia. Food plays a big part in any visit – not just the fantastic restaurants, but also the inexpensive street food. If you don’t have time for a quick trip to Thailand, here are a few recipes to tide you over until your next visit.... → Read More

Five favourite Chinese New Year dishes and how to make them

During Lunar New Year, Chinese people around the world prepare all types of luxurious ingredients to make into special dishes for feasts with family and friends.... → Read More

Newly opened Nhau in Central: tasty Vietnamese treats in a tiny hideaway

After a four-year break, chef Que Dang, once of Chez Moi, TBLS and Quest by Que, has gone back to his roots for his latest venture → Read More

Lucky dish for Chinese New Year: how to make roast duck lettuce wraps

Usher in the Year of the Pig with a delicious, and auspicious, lettuce wrap. Often made with pigeon, butan expensive ingredient, minced roast duck is just as delicious → Read More

How to master pastry: French chef François Payard says it’s not so difficult

François Payard’s cookbook gives simple recipes and techniques on baking the perfect pastry, cakes and more → Read More

How to make crispy, crunchy tempura at home: a simple trick makes all the difference

While it may not pass a Japanese chef’s test, this tempura tastes almost as good as the restaurant version → Read More