HeyJaredGrace Brewer
- Indexed articles, last 90 days
- 9
- Latest publication
- Sep 5, 2026
- Outlet visibility, for South China Morning Post
- Top 50K sites
- Earliest in this view
- Jul 8, 2026
Latest articles
How T’ang Court perfected the baked stuffed crab shell (opens the original)
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Executive chef Wong Chi Fai turns local blue and Alaskan king crab into a crisp-topped, creamy shellfish classic, stripping away the mess of whole crab Rather than serve the crab whole, the kitchen picks the meat, folds it through a cream sauce, returns it to the shell and bakes it. Diners still get the visual of the crab shell, but none of the mess with claws, legs or shell. “Every night after service, our culinary team hand-picks the sweet, succulent meat from both fresh local blue crabs and A
Word on the StrEAT: 6 Hong Kong chefs share their pre-service rituals (opens the original)
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Whether it’s espresso shots, kitchen karaoke or staff meals, restaurant teams rely on unique routines to get ready before the doors open “We have a fairly small team of four – including [a] dishwasher! We [start the night] by greeting everyone and checking on each other. Show a bit of love to everyone. “The playlist changes from Cantopop to more casual lofi pop songs like Keshi. Andy Hui is one of Sean’s (our Texan GM’s) favourites. Our team ritual is to sing together. It opens up our voice more
Dish in Focus: Mac n’ cheese at Lazy Suzy (opens the original)
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Born from a late-night idea, Natalie Ngan’s playful take on a classic comfort food features a kick of mala heat, minced pork, and a four-cheese sauce Lazy Suzy is one of SoHo’s most distinctive new openings: a Canto-American restaurant and drinking hole from chef-owner Natalie Ngan, tucked away in a basement space off Staunton Street. The kitchen takes familiar flavours and twists them into something playful and unexpected, like squid toast or carbonara rice cake. Mapo tofu, for example, is turn
Your Hong Kong weekend food guide for July 31-August 2 (opens the original)
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Make the most of Hotal Colombo’s farewell servings, Swim Club’s new weekend brunch, and Urban Coffee Roaster’s citywide wellness menu It’s the first weekend of August, and the last stretch of summer is bringing a mix of farewell feasts, skyline brunching and some lighter, feel-good dining. From Sri Lankan comfort food in SoHo, to a poolside Baja brunch in Tsim Sha Tsui and a wellness-led cafe menu across the city, this week’s guide is all about making the most of the season before it slips away.
Dish in Focus: Iberico pork three-ways at Whey (opens the original)
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Chef Keith Teo gives Singapore’s bak kut teh a polished new form in the Iberico pork three-ways: a tender pork rack, slow-braised belly and house-made sausage Conceived as “a sophisticated homage” to the pork rib bak kut teh, Whey’s Iberico pork three-ways is head chef Keith Teo’s reimagining of a Singaporean classic by bringing together tender Iberico pork rack, slow-braised pork belly and home-made sausage. Crafting dishes that are rooted in hometown flavours but sharpened with French techniqu
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Top 50K sites
For South China Morning Post, the outlet · Measured Aug 1, 2026
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