Andrew Sun

1 week ago | scmp.com | Andrew Sun

Amanda Kwan Mon-ye is the associate director of international brand marketing for Hong Kong sauce brand Lee Kum Kee. She also co-founded Savour Cinema, a concept combining food and film. She spoke to Andrew Sun. I was born and raised in the US, in a town just outside Boston, Massachusetts. Growing up, it was a balance of home-cooked Chinese and Cantonese food, plus random American cuisine. Once a week, we would get pizza. My mum learned to make meat loaf from some magazine.

2 weeks ago | scmp.com | Andrew Sun

Hideaki Sato is the chef and co-owner of three-Michelin-star French-Japanese restaurant Ta Vie in Central, Hong Kong. He spoke to Andrew Sun. I was so picky about food when I was young, before I started my career. I wouldn’t eat most vegetables or pork, and I was more focused on football, drawing, or making something than eating. Now, I enjoy casual food. I really like honest food that is not fancy and without gimmick. This is Ta Vie’s 10th year.

2 weeks ago | scmp.com | Andrew Sun

Pressed duck, or canard à la presse, has historically been a grand culinary spectacle found only in luxury hotels and fine-dining restaurants. Part of the allure of the traditional French dish is its elaborate table-side preparation as the duck’s juices, blood and marrow are pressed out and added to a thick, rich sauce that is served with the meat. But many gastronomes have never tried the dish because so few restaurants offer it.

3 weeks ago | msn.com | Andrew Sun

3 weeks ago | scmp.com | Andrew Sun

Architect and former Hong Kong secretary for environment and ecology Wong Kam-sing is the chairman of Wu Zhi Qiao (Bridge to China), a charity that encourages young people to take part in rural revitalisation. He spoke to Andrew Sun. My parents are from Shunde in Guangdong province in southern China, which is known for its food. We were a grass-roots family with seven sisters and brothers in total. We ate simple but umami Shunde-style food at home.