The Chinese Mid-Autumn Festival is rapidly approaching (15 September) and no foodstuff is more synonymous with the festivities than Chinese mooncakes, the small pastries filled with lotus seed or red bean paste and often a salted duck egg yolk. (Indeed, the festival is sometimes referred to as the 'Mooncake Festival').
In Mooncake: a Lost Art by filmmaker Andrew Gooi, we meet Mr Tam, a veteran pastry and dim sum chef who still makes Chinese mooncakes by hand, the “traditional way.”
We see him weighing the ingredients with a very simple set of scales, then bringing the dainty cakes together, layer on layer, with a patient technique, before placing them in a mooncake mould. The Chinese mooncakes are then glazed. He makes it look so simple, but you know it's taken him many years of practice.
From fish and locally grown vegetables, to restaurants and fishing trips, here are the food and drink experiences to try in the picturesque coastal Venetian town, known as 'Little Venice', picked by The New York Times as the top travel destination for 2022.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.