Susan Jung's profile photo

Susan Jung

Hong Kong

Columnist at Vogue

Columnist for Vogue Living, HK. Kung Pao and Beyond, Quadrille, Spring 2023 - preorder at https://t.co/15w5IlxV11…

Featured in: Favicon vogue.com Favicon theguardian.com Favicon telegraph.co.uk Favicon scmp.com Favicon yahoo.com Favicon belfasttelegraph.co.uk Favicon inkstonenews.com Favicon bbc.co.uk Favicon shareandstocks.com Favicon msn.com

Articles

  • Facts about allspice, how to use it in cooking, and an Easter recipe for hot cross buns

    1 week ago | scmp.com | Susan Jung

    One of the spices that goes into jerk seasoning in Jamaica, allspice is employed in Europe to make spiced breads such as gingerbreadPublished: 3:15pm, 11 Apr 2025Because of its name, I used to think allspice was a mixture akin to five-spice, ras el hanout, quatre epices and shichimi. It does actually taste somewhat like a blend of strong, aromatic spices such as clove, cinnamon, nutmeg and peppercorns.

  • All about cloves, how to use them in cooking and a recipe that makes the most of them

    2 weeks ago | msn.com | Susan Jung

    Continue reading More for You   Continue reading More for You

  • All about cloves, how to use them in cooking and a recipe that makes the most of them

    2 weeks ago | scmp.com | Susan Jung

    Every time I open the container in which I keep most of my dried spices, the scent of cloves is overwhelming. I have a long, multistrand “necklace” of them, given to me a few years ago at a shop in Istanbul, Turkey, where my husband and I had made a purchase. As much as I cook, I’ll never make it through the entire necklace, because cloves are powerfully strong and aromatic, despite their small size. Cloves are the immature flower bud of a tree in the myrtle family.

  • All about vanilla, how to use it in baking and cooking, and a dessert recipe idea

    3 weeks ago | msn.com | Susan Jung

    Continue reading More for You

  • All about vanilla, how to use it in baking and cooking, and a dessert recipe idea

    3 weeks ago | scmp.com | Susan Jung

    I bake a lot, which means I go through a lot of vanilla beans. For some preparations, I use only the seeds – I split the vanilla bean in half lengthwise and scrape out the tiny seeds with the dull side of a paring knife; for others, I infuse both the seeds and the scraped-out pod in hot liquid. Vanilla beans come from a special type of orchid plant, the flower of which has to be pollinated by hand on the one day that it blooms.

Contact details

Emails

[email protected]

Socials & Sites

Try JournoFinder For Free

Search and contact over 1M+ journalist profiles, browse 100M+ articles, and unlock powerful PR tools.

Start Your 7-Day Free Trial →

X (formerly Twitter)

Followers
1K
Tweets
2K
DMs Open
Yes
Susan Jung
Susan Jung @susanjungfood
12 Feb 24

RT @FaneProductions: 🐉 Have you been inspired by #LunarNewYear? Embrace the spirit of #KungPaoAndBeyond by watching @SusanJungFood & @Chef…

Susan Jung
Susan Jung @susanjungfood
11 Feb 24

RT @iamlisapepe: @susanjungfood shows us it's never too late to follow your #culinary heart! Do you have a #food passion of your own? #Che…

Susan Jung
Susan Jung @susanjungfood
11 Feb 24

RT @ChefandRare: 🏈🍗 Elevate your Super Bowl Sunday snacks with @susanjungfood's unique twist: Chicken Poppers with Instant Noodle Coating!…