Tony Tan’s Dan Tat Recipe, perfect for Chinese New Year
Dan tat (egg tarts) by Tony Tan, author of Hong Kong Food City One of the reasons why Hong Kong remains a global tourist attraction is its fascinating food scene. Few people know...
Monthly Archive: February 2018
Honolulu’s French Chef Mavro Reveals Bouillabaisse Recipe
Honolulu’s award-winning French Chef Mavro reveals the secret to his saffron-tinged clear bouillabaisse, a wonderful dish he adapted from the original Marseilles fishermens’ recipe. He explains to Graeme Kemlo about his favourite bouillabaisse on...
Chef Mavro On His Top-Ranked Honolulu Fine Dining Restaurant
Graeme Kemlo meets a French chef who has been an Hawaiian institution for almost 30 years, and for the past 20 years has operated his award-winning “Chef Mavro” restaurant just outside the hustle and...