On Chinese New Year, we speak to Sne Aribam Sharma, a half-Indian half-Chinese makeup artist from Kolkata who talks about growing up mixed race.
The secret to London Cantonese restaurant Baozilnn's har gow dumplings is beetroot juice.
Forget luminous sweet-and-sour chicken and bland chow mein, Phung Kay Vegan is revolutionising British Chinese food.
"Any time anyone asks me to make something Chinese, I do this. It’s original, but it feels very traditional. I don’t work in a Chinese restaurant, but I can make Chinese food."
Mum and Dad began selling char sui bao, a type of steamed pork bun, from their market stall in Christchurch nearly 20 years ago. Since then, they have been constantly honing the recipe to create a perfectly plump and puffy bun.
The board outside Walter Chung’s Bangalore restaurant reads “Authentic Chinese” but everybody in India knows what that means: a spicy, greasy amalgamation of Indian and Chinese cuisine.
In Beijing, a city packed with affordable eateries, another life upgrade has arrived. Hao Chushi, which translates as ‘good cook’, is an app that lets you summon a professional chef to your home, where they will cook for you and also clean up after...