Hong Kong bureau chief Peter Stein talks to Martin Wheatley, CEO of the Securities and Futures Commission in Hong Kong, about market regulation in Hong Kong and the SFC’s cooperation with Chinese regulators, at the China Financial Markets Conference in Beijing.
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Martin explores new culinary trends with local food and wine experts, and tours a famous cooking school where the next generation of Hong Kong chefs are born.
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The bustling pace of the New Hong Kong suits Martin perfectly as we fly to the Peak Cafe where we prepare Roast Duck in Red Curry, followed by an adventure in high fashion.
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Watch Martin and the great chefs of Hong Kong prepare Braised Veal Shank with Mushrooms, Steamed Garupa and Salmon, and compete in a wild Shrimp Cook-Off in our studios!
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Martin cooks up a festival of celebrated foods in Hong Kong, including Shrimp and Chicken Soup in a Clay Pot, Chinese Tamales, and a Chinese favorite, edible Money Bags!
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Martin capture our imaginations of leisure with his recipes for Barbecued Fish in Banana Leaves poolside, and Star Studded Toasts and Fish in a Fish Basket.
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Martin gets on board the iconic Star Ferry and visits the Maritime Museum in Stanley. Following the water theme, Martin makes his favorite coconut squash soup, and for added excitement, develops a recipe for a pineapple hot and sour soup.
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