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Right at the top of the Sheraton Hotel and Towers in Hong Kong is a long corridor of restaurants that take advantage of the view outside the windows.
Pauline D. Loh relives the chili crab memories of her island home at Jumbo Seafood Restaurant in Singapore.
Two white stone lions guard the entrance, and red ribbons tied around their necks announce that Sung Tung Lok is officially ready for visitors, finally.
The paddy terraces rise from the valleys to the mountaintops, and the lifestyle here has changed little since time immemorial, just like the ancient variety of red rice that has been grown for more than 1,000 years.
You don't have to wait for the rainy season anymore to enjoy Yunnan's earthy treasures. Pauline D. Loh provides recipes from her home province.
Nothing spells spring like the sight of cherry trees bending over with fruit. Pauline D. Loh enjoys her garden harvest.
They are tiny black chunks that are, frankly, not the most immediately attractive morsels. So why do chefs and gourmets wax lyrical about truffles?
When the party is all about the turkey, how do you cater for the vegetarians and still keep the meat lovers happy?
Alice Waters and her Chez Panisse team fired the opening shots for the US-China Forum on Arts and Culture. Pauline D. Loh continues the story.
As the party season draws nearer, it's time to stock up on some sweets that will impress friends, delight your family and draw the compliments.
To Pauline D. Loh, nothing spells festive like the spicy scent of gingerbread baking. She shares the recipe and some decorating ideas.
It's Christmas Eve and the New Year is around the corner. Color your evenings with some festive drinks that will definitely lift spirits.
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