Angela Hui
Contributor
Angela Hui is Time Out London's food and drink writer.
The Healing Power of a Good Chinese Soup
Soups and broths hold a special place in both Chinese cuisine and traditional medicine, thought help to restore the balance of yin and yang in the body.
How We Turned Hong Kong's Traditional Egg Waffle into an Instagram-Famous Dessert
“We’ve never claimed authority on the original egg waffle because it’s been one of Hong Kong’s most popular street foods since the 1950s. All we’ve done is redesign it.”
Workaholics: The King of Noodle Soups in Just 30 Minutes
For the latest installment of Workaholics, Mandy Yin shows us how to make spicy prawn laksa, the “king of noodle soups in Malaysia.”
The Last Bite: Mrs Chow’s Menu Is So Good It Hasn’t Changed in 40 Years
Welcome back to The Last Bite, our column documenting the survival of traditional food establishments. Today, we visit a proudly old-school Chinese restaurant in West London, headed up by 92-year-old Mrs Chow.
Quickies: The Easiest, Creamiest Pasta Requires Only 7 Ingredients
Chef Ben Marks of London's Perilla restaurant shares his 30-minute recipe for decadent spaghetti carbonara.
Why You Should Be Eating Hot Pot on Christmas Day
For many of Britain’s Asian families, hot pot is an unofficial Christmas tradition: a middle finger to winter’s sub-zero temperatures and soggy Brussels sprouts.
Meet the Chef Bringing the Basque Country to a London Basement
Michelin-starred Spanish chef Eneko Atxa recently opened his first London restaurant on the lower ground floor of a Covent Garden hotel. “It’s like a party where everyone in London is welcome,” he says.
This Turkish Chef Uses a Hairdryer to Supercharge His Grill
“You’ve never heard of the hairdryer trick?” gasps Hus Vedat, head chef at new London Turkish restaurant Yosma.
Ireland Celebrates Halloween with a Bread That Predicts Your Future
From turnip jack-o-lanterns to apple bobbing fertility rituals, the Irish aren’t short on unusual Halloween traditions. But strangest of them all is barmbrack, a bread laced with fortune-telling rings, thimbles, and coins.
This Suffolk Farm Holds the Secret to Perfect Barbecue
Kenton Hall Estate Farm is home to a herd of rare Longhorn cows, a breed London chef Neil Rankin has chosen for the grilled beef dishes at his new restaurant. “I look for that pure, beefy flavour,” he says, as we take a tour of the farm.
Opening Your Own Restaurant Is More Rewarding Than Michelin-Star Cooking
"When you’re cooking three Michelin-starred food, everything has to be perfect,” says London chef Jun Tanaka, who recently opened his own restaurant, The Ninth. “I worked there for the knowledge and experience. But on a day-to-day basis, I hated it.”
How British Chefs Are Learning to Love Crabs
Despite 80 percent of British crab being exported for sale abroad, increasing numbers of UK restaurants are learning to love homegrown crustaceans. “Crab is far more sustainable than lobster and has a much greater depth of flavor,” says crab pop-up...