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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Rarebit is as Welsh as it gets today. But there are those that say the dish might not have its roots in Wales at all, but rather next door in England.
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No one likes to eat them and they are a nuisance for the local government, but their characteristics make them perfect for marmalade.
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A wok isn't the same thing as a frying pan, and buying the right one isn't as simple as you may think. What is the ideal size for a wok?
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On one of his excursions abroad, Anthony Bourdain discovered a street and bar food that he regarded as the best thing that you could have with a cold beer.
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While some may enjoy the messy part of eating chicken wings, it's not for everyone. Here's the lollipop technique that makes it cleaner and more convenient.
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While both HP and A.1. may seem like copycat recipes of each other, the only similarity they share is that they are both tinted brown.
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You don't want to miss out on the creamy ingredient to make your cake even richer. Here's how you can take a basic box mix to one that bursts with flavor.
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Pandan is a sweet, complex plant that gives sweet baked goods or savory meat dishes a unique flavor. when used it cake, it also adds a lovely green color.
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Celebrity chef and "Salt Fat Acid Heat" host Samin Nosrat recommends this affordable Costco olive oil for daily cooking.
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Polvoron, or Filipino shortbread, is a delicacy anyone can enjoy. Here's how the sweet is different from its Western namesake.
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Teddy bear hot pot will melt your heart and send you back for seconds. These adorable broth bears are taking over Instagram -- and diners' bellies.
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This roundup of dishes from Tasting Table is meant to take the sting out of picking and choosing meal options while you're fasting from meat during Lent.
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How did adobo become a Filipino method of preparing meat? Colonization is a logical answer, but it's more complicated than that.
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While some might argue that processing has made soy milk taste better, fans of fresh traditional soy milk say that it has been stripped of its flavor.
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Jimmy Carter obviously had an affinity for peanuts. But it wasn't the beloved legume that inspired the former president's request for White House chefs.
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President Jimmy Carter has always been known as a peanut farmer. Yet entering the White House would ultimately lead to him exiting his peanut business.
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It appears the creative culinary minds behind some of East Asia's Michelin-starred restaurants want to shine beyond the confines of their decorated eateries.
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Twice-baked bread may not be high on everyone's list of must have foods, but it's a delicacy in the Philippines, where bakers made it an in-demand snack.
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Pastillas are a milky sweet treat you should know from the Philippines. They're sweet, rich, delicious morsels that will change the way you have dessert.
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Shrimp paste is a popular condiment that is used across various different cultures. There's so much to know about shrimp paste, from its history to its uses.
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These types of meat need brining the most because they lack the fattiness that can help them survive an extended time on the grill.
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Fermented white pepper is very different from plain white pepper. You won't be able to ignore its umami kick or the funky flavor it brings to your dishes.
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Kebabs may not be native to Germany, but you wouldn't know it stepping foot there. Kebabs are a German fast-food favorite, and it's become big business.
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While there are many different dishes whose names don't quite reflect their identities, Filipino pancit is a straightforward kind of dish. Here's why.
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Polish Żurek soup has a surprising ingredient many diners wouldn't expect: sourdough starter. Here's how the soup came to be, and why its so beloved.
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Pound cake has managed to retain its universal appeal, as it continues to please palates all over the world. Thankfully, it's also incredibly simple to make.
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Some cooks have a love-hate relationship with chicken breasts. But when this tricky ingredient is cooked properly, it has no dining downsides.