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The Latest Breaking News from Ken Hom

How to make the perfect Taiwanese scallion pancakes – recipe

Flaky, crunchy, moist in the middle … and totally irresistible

The Guardian - UK

Ken Hom: ‘I was petrified of being in front of the camera. Doing TV was a nightmare’

The chef and broadcaster on peeling prawns by the kilo, his bicultural pride and being ‘addicted’ to fish and chips

The Guardian - UK

How to make the perfect bang bang chicken – recipe

This salty-sour, spicy Sichuan salad is arguably the best thing ever to happen to cold chicken, and here’s the definitive way to cook it

The Guardian - UK

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Guild of Food Writers: Jimi Famurewa named restaurant writer of the year for third time

Famurewa said of the win: “It’s a vote of confidence for the Evening Standard and for London’s restaurants”

Evening Standard

Coronation recipes: The four official dishes to cook for the celebrations

Forget the Coronation chicken, and crown your celebrations with one of these royally good recipes

Evening Standard

How to host the ultimate street party for the Coronation of Charles III and Camilla

As the historic day arrives, make your street the one to beat with a carnival of celebrations (even if you’re doing it last minute)

Evening Standard

Yang Bing-Yi, patriarch of Taiwan's soup dumpling empire, has died

The cofounder of Taiwan's famed Din Tai Fung restaurant chain died at 96, his company announced March 26. He helped turn delicate soup dumplings into a global phenomenon, even earning Michelin stars.

WEKU

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No ‘nuking it’: 12 chefs’ top tips to get the most out of your microwave

Steamed fish, syrup sponge, no-fuss pilau … Chefs from Ken Hom to Nigella Lawson and Sat Bains share quick and easy methods to save time and money

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