How to Drink: Butterfly Pea Flower
When mixed with lemon juice, butterfly pea flower can change colour from dark cobalt to deep violet. Perfect for Thai ice-teas, cocktails, and desserts.
How to Drink: Yuanyang
Mixing some strong coffee with the famous Hong Kong milk tea makes one aromatic, intriguing beverage called yuanyang (or yinyong or cofftea).
How to Eat: Clay Pot Rice
Let us show you how to enjoy clay pot rice, a winter food staple in Hong Kong that has a crispy outside and soft inside.
How to Eat: Glutinous Rice Balls
You will always find these glutinous rice balls (tang yuan) on your dining table during festivals like Chinese New Year and Mid Autumn Festival.
How to Eat: Poon Choi
Poon Choi is an important cuisine from the walled villages in Hong Kong. Learn how to devour the meticulously layered ingredients packed in a basin
How to Eat: Snake Soup
Snake soup is one of Hong Kong’s most traditional winter warmers that is packed with complex textures, rich flavours, and health benefits
How to Eat: Blood Sausage or Black Pudding
Precisely within the no-waste trend, cheap and filling yet delicious, blood sausage sees its popularity on the rise again throughout the world
How to Eat: Chicken Feet
Do you love dim sum and would love to give those plump chicken feet a try? Let us show you how to eat “phoenix claws”
How to Eat: Chestnuts
Chestnuts on the ground, Autumn has begun! And the pleasure to prepare and eat dishes including these natural and tasteful ingredient also
How to Eat: Pineapple Bun
Pineapple bun is the gem of Chinese bakeries. Let us show you the best ways to devour this buttery goodie called “bo lo bao”
