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Chinese cuisine

Chinese cuisine
The latest news, analysis and opinion on Chinese cuisine. In-depth analysis, industry insights and expert opinion.
highlights from
100 Top Tables 2025 Restaurant Directory
100 Top Tables 2025 Restaurant Directory
Dieci’s co-founders in Hong Kong worked with Dix Design + Architecture to bring its interiors to life. Photo: Handout

How Hong Kong’s new restaurants are using thoughtful design to draw crowds

Saicho afternoon tea at Tiffin, and a Chocolatier x Saicho takeaway gift box, at the Grand Hyatt Hong Kong. Photo: Handout

Your Hong Kong weekend food guide for April 24-26

Censu’s Fxxking Paella is a spin on traditional Hainan chicken rice. Photo: Nicholas Wong

Dish in Focus: Fxxking Paella

The Bleu Martini, one of the new cocktails at Jean-Pierre’s Le Bar, in Hong Kong. Photo: Handout

Your Hong Kong weekend drinks guide for April 23-25

Six Hong Kong outlets are celebrating Art Month with special offerings, such as this roasted quail dish at Akira Back. Photo: Handout

5 art-inspired menus to indulge in during Hong Kong’s Art Month

More from 100 top tables
Content from SCMP's Specialist Publications
Chilli peppers have been part of Chinese cuisine for more than 400 years, first gaining popularity 300 years ago. Photo: SCMP composite/Shutterstock/Taobao
Trending in China

History of chilli peppers in China: from ornamental plants to ‘poor man’s spice’

Zesty ingredient with a punch was initially thought to boost the sexual desire of women; today indulging is seen as a form of social bonding.

Asia travel

Profile | Meet the Hong Kong chef serving tastes of city’s past using new techniques

Food and Drinks

Not just home to Lao Gan Ma, Guizhou is where China’s chilli culture was born

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Food and Drinks

Dish in Focus: Fxxking Peace Out Mapo Tofu at Golden Gip

Chef Shun Sato remixes nostalgic mapo tofu with local flower crab, Korean tteokbokki and wok hei in his cheeky ‘peace out’ fusion of flavour.

Fxxcking Peace Out Mapo Tofu at Golden Gip in Hong Kong. Photo: Handout
Food and Drinks

The soy sauce artisans making the Chinese condiment with a dash of attitude

Two craft soy sauce makers in Sweden and Australia are turning away from ‘boring’ mass production methods to make the condiment in new ways.

Food and Drinks

Top Macau dining spots for an F&B boss, from soup noodles to Portuguese ribs

Galaxy Macau’s Sammy Wu reveals his favourite Macau restaurants for everything from Portuguese to Cantonese to Shunde cuisine.

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Food and Drinks

Hong Kong’s famous Oi Man Sang dai pai dong opens dessert shop

At Oi Sweet by Oi Man Sang, a former Michelin-star-restaurant pastry chef makes sweet treats that honour Hong Kong culinary heritage.

Oi Sweet serves its banana sago pudding in a clay pot, in an ode to the classic Hong Kong dish, clay pot rice. The new dessert shop in Hong Kong’s Sham Shui Po neighbourhood blends nostalgia with modern patisserie techniques. Photo: Jonathan Wong
Chinese culture

Reflections | What an old Chinese snack can teach people about the ‘proper’ way to eat dishes

The evolution of ‘biluo’ in Tang-dynasty China highlights how there is no unchanging way in which a dish ought to be prepared and enjoyed.

Food and Drinks

Kunafa prawn? From Shandong to the Nile, Cairo’s love affair with Chinese food

From a 63-year-old restaurant chain to high-end hotels, Cairo has no shortage of Chinese food, tweaked for the local palate.

Food and Drinks

Your Hong Kong Sevens weekend food guide for April 17-19

Enjoy delicious treats at Dorsett Kai Tak’s rugby village, a sea cucumber menu at The Murray, and a taste of Singaporean pastries at Common Man Coffee Roasters’ pop-up.

A four-course sea cucumber set menu at The Murray’s Garden Lounge in Hong Kong. Photo: Handout
Trending in China

China AI robot restaurant scans diners’ faces, tongues, recommends healthy dishes

Robotic ‘workers’ ease workload of eatery’s human staff by 60 per cent, cut the cost of dishes for customers.

An AI robot restaurant in Hangzhou analyses diners’ faces and tongues to recommend health-focused dishes. Photo: SCMP composite/QQ.com
Trending in China

China restaurant owner rejects fame after being swamped by customers

Owner with phobia for popularity and millions of online fans warns diners their life ‘will become hard’ if they promote his restaurant.

Food and Drinks

Why are young Koreans going crazy for Chinese restaurants?

Chinese food has become part of everyday life for South Koreans in their 20s and 30s thanks to viral trends and their own lived experiences.

Food and Drinks

A Chinese takeaway kid’s Hong Kong-style French toast with a twist

London bakery Cantoast’s deep-fried milk bread comes in flavours such as salted egg. It’s Hong Kong-style baking but not as we quite know it.

An early line-up of toast creations by Cantoast, a bakery in London blending traditional Cantonese flavours with modern flair. Photo: Instagram/haydoncantoast
Food and Drinks

Mouthing Off | Is stinky tofu ban for US restaurant discrimination or lack of common scents?

Whether stinky tofu, durian or strong spices, what smells are acceptable and what aren’t is ambiguous. Where should the line be drawn?

A dish of rongyuan stinky tofu at Furong in Sheung Wan, Hong Kong. A Taiwanese restaurant in California was ordered to stop selling stinky tofu after repeated complaints from a resident. Photo: Jocelyn Tam
Food and Drinks

How Okinawan food evolved with Chinese influences to become ‘truly unique’

Long ago, Okinawa was part of the Ryukyu Kingdom, a trade hub linking Japan to Asia. Today, dishes like goya champuru reflect this history.

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Food and Drinks

Forced to stop selling stinky tofu, this Taiwanese restaurant fought back

The owner of Southern California’s Golden Leaf reveals how a neighbour’s vendetta has seen the popular street food dropped from his menu.

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Hong Kong society

Guangzhou rule on handmade dim sum sparks debate on heritage food in Hong Kong

Effective on May 1, the rule mandates that operators must explicitly state whether their dim sum dishes are made using traditional on-site methods.

A large bamboo basket filled with different types of dim sum. Photo: Nora Tam
Lessons from China's history

Reflections | History of Chinese flatbreads reflects how food has echoes of faraway places

How ‘hubing’ came to China is reflected in Hong Kong’s Jenny Bakery cookies smelling like Malaysia’s Rotiboy coffee buns, Wee Kek Koon says.

Food and Drinks

The Hong Kong chef giving remote Canadian town a taste of the city

Unique Chan’s Hong Kong-style bakery attracts many non-Chinese customers curious to discover dishes like pineapple buns and egg tarts.

Food and Drinks

Where does ma lai go come from and why is the classic dim sum dish so special?

Also known as Chinese steamed cake and Malay sponge cake, ma lai go represents Hong Kong culture with its Western and Eastern influences.

Ma lai go, also known as Chinese steamed cake, is a Hong Kong dim sum staple that has roots in British Malaya. Photo: SCMP
100 Top Tables: Cities of Gastronomy

Macau’s culinary festival blends luxury dining with sustainability

Restaurants across the Greater Bay Area are underlining their commitment to the environment by showcasing zero-waste kitchens, hyperlocal seafood and organic ingredients.

Supported by
Macau Government Tourism Office
Crispy codfish balls at Mesa by José Avillez, where the menu is a product of what the kitchen grows itself. Photo: Handout
100 Top Tables: Cities of Gastronomy

Quanzhou offers a taste of the Maritime Silk Road

Quanzhou’s unique cuisine – a branch of Minnan cooking – reflects a thousand years of global maritime fusion.

Supported by
Macau Government Tourism Office
Hong Kong economy

Hong Kong restaurateurs revamp traditional dining as closures reshape industry

Shifting dining habits and cross-border competition are forcing legacy brands like Maxim’s to reinvent themselves to stay relevant.

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Food and Drinks

What China’s cow dung hotpot is really made of – and it’s not what you think

The dish from Guizhou is prized for its cooling and digestive properties, smells better than it sounds, and tastes like bitter beef broth.

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A ladle of Guizhou’s famous cow dung hotpot in the Rong Jiang Niu Bie Huo Wo Dian restaurant in Zunyi city. The dish’s ingredients include bile and undigested grass from a cow’s stomach and intestines. Photo: Llewellyn Cheung
Art

Fried bananas and family lore: a Swedish-Chinese art story

Lam turns Swedish-Chinese restaurant culture and digital defects into haunting works about migration, memory and generational loss.

Multimedia artist Lap-see Lam draws inspiration from her multicultural background. Photo: Mattias Lindbäck
Food and Drinks

‘Classic’ Cantonese, Japanese: art curator’s Hong Kong restaurant picks

Art Central 2026 curator Zoie Yung shares her favourite spots for Hong Kong comfort food, brunches, Chiu Chow bites and late-night skewers.

Viral stories

Japan food company’s ‘manly’ revolution of ‘boring’ tofu captures youth market

Ito begins by reshaping tofu into paddle boards, teardrops, stepping away from traditional moulds to give it a contemporary appeal.

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