HeyJaredVictoria Burrows
- Indexed articles, last 90 days
- 3
- Latest publication
- Aug 11, 2026
- Outlet visibility, for South China Morning Post
- Top 50K sites
- Earliest in this view
- Jul 16, 2026
Latest articles
‘Disappointing’, ‘regret’: chefs on Michelin retiring Green Star accolade (opens the original)
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Once a beacon for sustainable dining, Michelin’s Green Star is being phased out globally in favour of a platform called Mindful Voices The fine-dining restaurant had two Michelin stars at that point and, over the previous 16 years, had become one of the leading lights for sustainability in Hong Kong. “We got so many messages … asking why Amber didn’t get the Green Star. I could only reply, ‘Well, I have no idea,’” says Richard Ekkebus, the hotel’s culinary director, who has helmed the hotel’s fl
Celebrity chef Vicky Cheng brings his French culinary dream to Estuary (opens the original)
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The new restaurant is a blend of French technique, Chinese heritage and sustainable seafood, all within a breathtaking space at Capella Galaxy Macau The new restaurant, which opened on May 29 at the Macau resort, marks his first fully French kitchen, a dream 25 years in the making. “For me, it’s a full-circle moment,” says Cheng. “When I entered the industry 25 years ago, I never had any thoughts about doing anything remotely Chinese or Asian as I was totally immersed in French cooking philosoph
Meet the Chinese-Indonesian baker transforming Mumbai’s bread scene (opens the original)
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Shannen Alexandra talks about overcoming injury to bake for Mumbai-based Mag St. Bread Co. and how her breads and pastries honour her past Her mantou differ in other ways, too. The classic version is usually made from simple milk bread, which is then steamed or fried; Alexandra uses a richer brioche recipe as well as poolish – a pre-ferment that rests overnight – in the dough to give it a softer texture and a gentle sweetness. The bow-tie-shaped mantou are steamed in the bakery before being deli
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Top 50K sites
For South China Morning Post, the outlet · Measured Aug 1, 2026
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