I’ll never look at dim sum the same way again. Not after attending a master class at the Peninsula Manila, conducted recently by the hotel’s own dim sum ambassador chef Yip Wing Wah. Those morsels of ...

In a bowl, mix all the dry ingredients for the dough. Pour in boiling water, and stir with wooden chopsticks. Add shortening and colour at the end. Sprinkle wheat starch over a kneading surface and ...

Last week, my 11 siblings and I treated our Ima (Imang During to most) to a dream three-day stay at the Peninsula Hong Kong for her 84th birthday. We decided it was a befitting treat for a grand lady ...

Fong Li-hing holds a cleaver parallel to the kitchen counter and pushes the blade down on a tiny ball of dough, turning it into a round, almost paper-thin wrapper for har gau, or shrimp dumplings. He ...

This week, spoil yourself with a batch of soft dim sums that will transport you straight to China. Back in China, people treat themselves to dumplings with a filling of meat, pork or fish on the ...

Mix flour with some water and knead to form a soft dough. Make flat moulds (2-inch wide), enough to hold 5gm of stuffing. Mix the minced beef, spring onion and celery together. Marinate with salt and ...