This comforting Hong Kong staple comes from ex-Supernormal and Cutler chef ArChan Chan. It sings when you use the rare, first-press soy sauce tau chau. But you can still whip it up with whatever’s in ...

Loïc Portalier, executive chef at Michelin-starred Louise in Hong Kong, walks through the preparation of his most popular dishes that use classic French techniques and local ingredients, like the ...

Dooley was introduced to Chinese food by her college roommate, Linda Yang, who was raised in Hong Kong. They attended Pepperdine University when it was in Los Angeles. Dooley’s favorite dish was ...

This Hong Kong classic is usually made with over-easy eggs; hou bao means purse, which is what the white encasing the yolk resembles. It’s even better with fried eggs, when the sauces slide over the ...