Drinking tea and eating little snacks called dim-sum is a way of life for Cantonese. Pauline D Loh examines 'yum-cha' culture
From boudin noir to bangers to bratwurst to sweet Cantonese liver links, sausages are an important part of all major cuisines.
An introduction to teatime classics and methods of making some of them.
Paper-wrapped chicken is a summer party dish. Pauline D. Loh shows you how to re-create a taste of country goodness in the city kitchen.
There are enough exotic foods in China to please the most bizarre-loving gourmets, but often, it is not the love of the unusual that drives the epicurean quest.
He's got movie-star looks, a charming grin and the ability to make chocolates from bacon. Who can resist a chef like that? Pauline D. Loh succumbs in Hong Kong.
Pauline D Loh is a veteran journalist who has successfully spanned a broad spectrum that includes hard news and features, print, radio, TV and web.
Don't make friends with your food. But who can resist these lambs when they are so delicious? Pauline D. Loh travels north to the foothills of Inner Mongolia.
It was cold and damp outside, and a warming bowl of thick, fragrant brew chased away the chills and warmed hearts and stomachs.
Eating Cantonese is an indulgence for any well-traveled gourmet, but when it comes to eating Cantonese at Man Ho, it becomes sheer decadence.
Chinese women hold up half the sky, but they have the good sense to stay out of the sun. Yue-sai Kan tells Pauline D. Loh why and how we just keep looking younger.
Only have time for a quick meal? It can still be nutritious and easy to cook. Pauline D. Loh takes three ingredients and a packet of instant noodles for a quick fix.
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