Susan Jung
Cookbook author and SCMP’s senior food and wine editor for the last 18 years, Susan Jung was born in California into a family of food lovers and received a degree in English Literature from UC Berkeley before deciding to become a pastry chef. After completing a two-year pastry apprenticeship at the Hyatt Regency in San Francisco, she moved to New York to work at the Grand Hyatt and then the Peninsula hotels. Susan moved to Hong Kong and worked as a pastry chef for several restaurants before starting at the South China Morning Post on Handover Day in 1997. Her cookbook A Celebration of Food, published in 2012, is a collection of 80 Western, Chinese and other Asian recipes, including many from her own column and others by top Hong Kong chefs. She is Academy Chair for the Hong Kong, Taiwan and Macau region of the World's 50 Best Restaurants and Asia's 50 Best Restaurants. Susan Jung
