Doris Lam

2 months ago | scmp.com | Doris Lam

It is a cloudy winter’s day in Lyon, France’s culinary capital, and Hong Kong chef Jesse Summer Wong Hin-hang is showing me around the city’s famed culinary and hospitality school, Institut Lyfe. “This is where the French students smoke before and after class, but I don’t partake because it messes with your palate,” Wong says, nodding towards a group of teenagers smoking as we walk past the school grounds.

Nov 25, 2024 | buzzfeed.com | Doris Lam

Goodful·Posted 2 minutes ago"Even though this is common in Chinese culture, I have mixed feelings about it." Doris Lam The author. In a Chinese society where tiger parents are the norm, children from a young age are pushed to become the best of the best by attending kindergarten prep schools that include supplemental curriculum not found at other schools, such as English accent “correction” classes, after-school tutorial centers and other extracurricular activities.

Oct 9, 2024 | seriouseats.com | Doris Lam

Seasoning the ground pork with fresh parsley, chives, and thyme creates a flavorful crust for the scotch eggs. Rolling the eggs in Japanese panko rather than heftier breadcrumbs gives the scotch eggs a light, crisp exterior. For the past year, my colleagues and I have made hundreds of scotch eggs-sausage-wrapped boiled eggs that are fried until golden brown and crisp-at a British grill and smokehouse in Bowness-on-Windermere, a town in northeast England's Lake District.

Feb 22, 2024 | scmp.com | Doris Lam

Wine bars in Hong Kong and Singapore are breaking stereotypes, offering fun, inviting spaces and interesting fusion dishesOnce upon a time, the term “wine bar” might have conjured up images of a spartan dining room with an exposed brick wall, furnished with rustic leather sofas and wooden tables, rows of expensive vintages stacked in the wine fridges.

Jan 8, 2024 | scmp.com | Doris Lam

Profile | How Sydney fish chef Josh Niland serves seafood like meat at his Singapore restaurant Fysh, and why sustainability is about ‘making a decision’Australian chef Josh Niland is known for his gill-to-fin approach to cooking fish, and his restaurants serve more than fish fillets. Dishes on offer include yellowfin tuna merguez sausages, aged swordfish belly, fish Wellington and even a chocolate macaron ice cream sandwich – the ice cream made using tuna eyes, naturally.