It's almost that time of the year for the beating drums of the Dragon Boat races and the deliciously tantalizing arom...

At the beginning, all I knew was that I loved chocolate.  Loved, loved, loved chocolate.  And when I got more interested i...

One of the delights of the Hong Kong dim sum feast is the mango pudding.  Not just any old mango pudding, mind you, but th...

When it gets hot and muggy ( yup, that's right, it feels like summer already here in Hong Kong ), there's nothing...

My very first biscotti was eaten a long, long time ago in a little Italian style cafe near my university campus.  The cou...

Bang! Bang, bang! Want to get back at all those annoying things that happen all in a day's work that you can't ...

Bring the spring in, I say, bring it in!  We've been experimenting with spring onions 珠蔥 also known as green onions o...

I'm so happy with my latest jam!  I feel like I've bottled up some serendipitous springtime sunshine in a jar.  ...

It's been so nice and quiet these few days.  Spring is coming, it's getting warmer and I've started seeing lit...

Tis the season for the best, I kid you not, the best pear you're ever going to have!  If you're a pear lover, and who isn'...