Bernice Chan
SCMP Contributor
Bernice Chan is a former SCMP Culture writer who is now based in Vancouver, Canada, where she writes compelling stories about food and drink, lifestyle, wellness and the Asian diaspora. She previously co-hosted the award-winning Eat Drink Asia podcast and received a SOPA honourable mention for a video story about a Jamaican-American looking for her Chinese grandfather.
Bernice Chan is a former SCMP Culture writer who is now based in Vancouver, Canada, where she writes compelling stories about food and drink, lifestyle, wellness and the Asian diaspora. She previously co-hosted the award-winning Eat Drink Asia podcast and received a SOPA honourable mention for a video story about a Jamaican-American looking for her Chinese grandfather.
Areas of Expertise:
Lifestyle, food, cultureLanguages Spoken:
Cantonese, English, Mandarin
From Nigerian pounded yam to roasted Japanese sweet potatoes, chefs Sam Zien and Kwame Onwuachi explain how to properly cook these distinct tubers.
Linda Zhang is working to raise public awareness about Toronto’s Chinatown through exhibitions, writing workshops and ceramics.
Mott 32 locations in Toronto and Vancouver were crowned the best Chinese restaurants in Canada in the 17th edition of the awards.
Experience Hong Kong nostalgia in Vancouver with Watt A Truck, a solar-powered ice cream truck offering Asian dessert flavours.
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Christophe Yu and Nora Lou craft innovative pop-up feasts that blend migration stories, local ingredients and bold flavours.
For more than 15 years, the television chef used his quirky sense of humour to bridge the cultural gap between Hong Kong immigrants and the wider Canadian population – then he disappeared. PostMag goes in search of the elusive king of the apron pun and discovers he was a hard man to please.
Tofu is healthy and versatile, say chefs at Hong Kong eateries Ta Vie, The Chinese Library and Mott 32, and Vancouver’s Cofu Chinatown.
Meet Yul Kwon, a nonagenarian who maintains his endurance through daily exercise, a Mediterranean diet and a focus on sleep.
Chefs and ice cream makers break down how fat, sugar and air content shape various frozen desserts, from dense gelato to fluffy soft serve.
Despite the authentic Taiwanese flavours at A.Bento, chef and owner Aaron Jian Zhou actually hails from Wenzhou in mainland China.
Taschen’s coffee-table book The Gourmand’s Mushroom looks at how fungi are portrayed in art, literature and music, and explores the health benefits of various species.
Radiologist Hong Pham’s dedication to making roast duck has seen him start his own catering business and even cook the bird at weddings.
Japanese chef Akiko Gulkison is on a mission to reveal vegetables’ hidden powers at her restaurants in Vancouver, Canada.
Chefs share their tips, from simple grilling to fermenting, highlighting the vegetable’s versatility and seasonal appeal … but why does it make your urine smell?
Just as good in ice cream and cocktails as on toast or in salad, the fruit known as ‘green gold’ offers all-round benefits and great taste.
Unique Chan’s Hong Kong-style bakery attracts many non-Chinese customers curious to discover dishes like pineapple buns and egg tarts.
Chinese-Canadian Jenny Yue rapidly gained weight during the pandemic, but lost it all just as quickly through diet and exercise.
Originally targeting heritage speakers, the University of British Columbia’s language programme is proving more popular among another group.
Popular gifts at religious events like Ramadan and Eid al-Fitr (the end of Ramadan), dates are now catching on outside the Muslim world, partly due to their lower glycaemic index.
Here are the lucky dishes to eat this festive season, from prosperity-generating oysters to biang biang noodles symbolising a long life.
Tarek Hassan fell in love with Hong Kong culture as a teen. Now his Gongfu Cafe & Bao in Ottawa, Canada, serves authentic tastes of the city.
A spice derived from the dried inner bark of evergreen trees, cinnamon’s warmth and versatility shine in sweet and savoury dishes alike.
In Asia, the nuts are used in soups and stews, while in Europe they appear in pasta dishes and in desserts like Mont Blanc and marron glacé.
Self-taught chef talks about overcoming doubt to open his bakery Daan Go Cake Lab and returning to win the cooking show in its seventh season.
With open flames banned in the 18th-century building overlooking the Thames that houses Poon’s at Somerset House, Poon had to get creative.
It goes famously well with pancakes, but in its home country it is the condiment of choice for all kinds of savoury as well as sweet dishes.
Originally from the Amalfi Coast, colatura is made from anchovies that are cured in salt to produce a strong, distinctive flavour.
Food writer Sonoko Sakai, chef Christine Wong and YouTuber Emily Kim, aka Maangchi, have all written cookbooks featuring the distinctive and exotic fruit.
James Yeun Leong Parry talks about going from Hong Kong’s Bo Innovation to becoming chef-owner of modern Chinese restaurant The Happy Crane.
