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Hei Kiu Au on Muck Rack

Hei Kiu Au

(She/Her)
Beijing, Hong Kong
As seen in: Michelin Guide, South China Morning Post, Flipboard, Cathay Pacific, Tatler Asia, Tatler Singapore, Hong Kong Tatler Dining, Hong Kong Tatler Homes, Roads and Kingdoms
Covers:  Food & Drinks, Travel, Chinese Culture, Social Impact

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Hei Kiu Au’s Biography

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Hei Kiu is a Hong Kong-born food writer, photographer and historian who loves to uncover extraordinary tales within ordinary bowls of noodles. With a blend of Chinese-Portuguese roots, her work on European-Asian culinary heritage has been featured in a number of lifestyle publications, such as Tatler, South China Morning Post and Michelin Guide, as well as in research work at Oxford and Yale-NUS.

She is also an award‑winning multimedia artist and photographer whose work has been exhibited in Zu…

Hei Kiu Au’s Journalist Portfolio

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Hong Kong's 1,000-year-old tea heritage is being rediscovered and rehabilitated

Hong Kong's 1,000-year-old tea heritage is being rediscovered and rehabilitated

Discover Hong Kong's hidden tea legacy, predating British influence, as a band of young local growers races t…

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'My age is part of my story': meet China's youngest Michelin-recognised chef

'My age is part of my story': meet China's youngest Michelin-recognised chef

He lied about his age to become a chef at 15. At 24, Andre Li is showing diners great dishes don't need meat …

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The Chicken Prophet of Guangzhou

The Chicken Prophet of Guangzhou

In a city obsessed with the perfect bird, one chef commissioned a secret farm for the radical act of making c…

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Masters of Hong Kong's 'kung fu' cuisine on the struggle to save Cantonese classics

Masters of Hong Kong's 'kung fu' cuisine on the struggle to save Cantonese classics

The labour-intensive 'kung fu' dishes that once defined Cantonese cuisine are on the brink of extinction. Her…

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Discover Aberdeen's fish market secrets with Hong Kong's top chefs

Discover Aberdeen's fish market secrets with Hong Kong's top chefs

PostMag gains rare entry into Aberdeen's Wholesale Fish Market with the men who supply many of Hong Kong's Mi…

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Trump's Beijing banquet: will it be Big Macs or Huaiyang cuisine in the Great Hall?

Trump's Beijing banquet: will it be Big Macs or Huaiyang cuisine in the Great Hall?

Discover how Huaiyang cuisine - China's diplomatic delicacy - balances tradition and innovation to win over w…

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Articles

The ultimate guide to Incheon, Seoul’s sister

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By Hei Kiu Au
| Cathay Pacific
For most travellers, Incheon is a transit point – a blur of duty-free boutiques and sleek terminals experienced from the window of the express train to Seoul. But head towards the salt-scented breeze of the Yellow Sea and you’ll find a city that has long been South Korea’s gateway to the world. This historic port once welcomed international trade and influences, becoming a home to arrivals from the Chinese Mainland, Japan and beyond.
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Meet China’s youngest Michelin-recognised chef, who wows diners with his vegetarian dishes

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By Hei Kiu Au
| Flipboard
Restaurant owner gives job to veteran advertising resume on street corner—within hours, his response stunned her The man had been handing out resumes on a street corner for six years when a woman noticed him. Sometimes, people do get what they are looking for if …
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The Chicken Prophet of Guangzhou

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By Hei Kiu Au
| Roads and Kingdoms
In a city obsessed with the perfect bird, one chef commissioned a secret farm for the radical act of making chicken taste like chicken again. “I gave up my green card in 2016 because America had no good chicken.” Of the thousands of reasons one might have left the United States that year, chicken wouldn’t be high up on my list.
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Interview

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What was your first job as a journalist?

Editorial Intern at Tatler Singapore

Why did you become a journalist?

I was studying to become a historian and found out that I actually prefer documenting history as it happens.

What advice can you offer to aspiring journalists?

Just be yourself and cover the beats you actually like to cover, not because it feels more prestigious.