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Architecture and design
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The stuffed crab shell at Seventh Son is dipped in egg and breadcrumbs twice before being fried. Photo: Alexander Mak

Masters of Hong Kong’s ‘kung fu’ cuisine on the struggle to save Cantonese classics

The labour-intensive ‘kung fu’ dishes that once defined Cantonese cuisine are on the brink of extinction. Here, three Hong Kong chefs reveal the secrets of these vanishing recipes.

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Japan

Mujun Planet: one man’s quest to revive Japan’s artisanal legacy

So devoted was Japanese designer Shinya Kobayashi to preserving his country’s craft traditions that he bought an entire mountain to ensure their survival.

Rolex Oyster: From English Channel to Shanghai, a century of innovation

The fifth wall: how ceilings became the next frontier in interior design

Ceilings offer uninterrupted expanses for creative expression. Little wonder designers revamping homes are looking up.

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