Hope Ngo
School
Ateneo De Manila University, The University Of Hong Kong
Expertise
White Alba Truffles, U.S. Food Trends And Economics, Asian Culinary History
- Hope has written and edited two cookbooks published by a Hong Kong-based regional gourmet chain.
- She was part of the launch team for different TV brands, and for several regional primetime television news shows.
- Hope assisted in the organization of its first-ever Charity White Truffle Auction, which raised tens of thousands of Euros for a Hong Kong-based children's charity.
Experience
Hope was a news segment and show producer for NBC Asia, CNN, and Bloomberg TV; she also spent some years as a contributor for BBC features with a focus on the environment. Whenever she needed to recover from news burnout, Hope was lucky enough to find work in the food and beverage space, first as a food editor, and then in the marketing communications department of The Ritz-Carlton, Hong Kong where she spent most of her time in the hotel's kitchen picking up tips and tricks from the hotel's executive and pastry chefs. The highlight of her hotel PR career involved assisting in the organization of its first-ever Charity White Truffle Auction, which raised tens of thousands of Euros for a local children's charity.
Education
Hope has a degree in interdisciplinary studies from the Ateneo de Manila University, where she studied under Filipino culinary giant Doreen Fernandez who was one of her writing professors. She also has a Master of Sociology (with Distinction) from The University of Hong Kong, with a focus on Media, Culture, and Creative Cities.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
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Stories By Hope Ngo
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If you're a fan of soy sauce, it's natural to ask for extra at a good sushi spot. However, here's why you should refrain from doing so at most places.
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Anthony Bourdain's had an unabashed and ongoing love affair with pork. See why, and savor his recipes that celebrate the protein's succulence and flavor.
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Few of us are as willing to cut into a whole fish, particularly with its head intact. However, there are a number of reasons why they deserve to be saved.
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Former royal chef Darren McGrady uses this rich cheddar in King Charles III baked eggs. It's not as well known in the US, but it's a British favorite.
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Chef Jet Tila demystifies the misunderstood seasoning known as monosodium glutamate or MSG, and celebrates the savory magic of this ingredient.
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Hot and spicy Chinese mustard can be recreated at home provided you mix together the right ingredients at the right temperatures to create a chemical reaction.
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In the United States it can seem like we're able to find any kind of cuisine our hearts desire, but there are still some specialties that we don't know about.
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Banana leaves are an indispensable part of any kitchen, particularly when grilling or barbecuing is concerned.
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Of all the tropical fruits and varieties, soursop is one that you should try. Here's how you can get your hands on one and add it to your dishes.
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Ginger can add a great bite to many dishes in any of its forms, but stem ginger has some unique properties that can really elevate your desserts and drinks.
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Japanese restaurants serve sushi rolls with thin slices of ginger; here's why these go together, and the proper way to eat them.
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With variety and convenience at your fingertips, conveyor belt sushi still comes with basic etiquette. Here are the ins and outs of what to keep in mind.
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From Southeast Asia to an L.A. Jollibee, explore the cultural origins of halo-halo, the whimsical dessert that won over Anthony Bourdain's taste buds.
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Americans visiting the UK may be surprised to learn that British lemonade is not the same drink we enjoy here in the United States of America.
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Getting the party started with hors d'oeuvres is great, but is even better when you make sure they are packed with these tips to keep cocktail hour classy.
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How does baked Alaska get that signature crispy meringue? Here are the best two ways to toast baked Alaska.
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Unlike some fruits which can be consumed whole, lychees need to be stripped of their prickly exterior before you can get to the jelly-like flesh beneath.
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Although not used in professional kitchens, master chocolatiers in Europe learn the lip test for figuring out the heat for best tempering chocolate.
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For rice-rich Asian desserts, a whole span of dishes can hinge on a seemingly small difference. See why Japanese and Thai sticky rice can't just be swapped.
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When it comes to baking a cake, one of the most important variables is the size of your pan. Here's how to rescue a one that has overflowed.
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It may be positioned as a low-cost carrier, but this U.S. airline company's complimentary food and beverage selection doesn't feel that way.
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Japanese restaurants and hosts might balk if you rub your chopsticks together after splitting them apart. Here's why.
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Tilapia is a great fish that can hold its own when cooked from frozen. The low fat white meat fish doesn't become mushy like salmon.
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If you're looking for fermented tofu that could truly double as vegan cheese, Vietnam's chao could be just what the chef ordered.
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Hearts of palm are a delicacy that's been growing in popularity for years, but the vegetable is a controversial one because of how it's harvested.
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Instead of relying on thermometers, Chinese tea connoisseurs are more likely to turn to clay tea pets that are used during traditional tea ceremonies.
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Produce spray is marketed as a healthy, simple way to clean your fruits and vegetables before eating them - but it may not be as beneficial as you think.