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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Four main types of rice are grown in Italy, but the only two types available in the United States that make the cut for risotto are Arborio and Carnaroli.
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Le Creuset is a legendary name in the world of fine cookware, and for good reason — they are cast iron and enamel coated. But what does the name mean?
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Nian gao can take on different forms and flavors. It is also a taste of folklore that involves wishes, gods, monsters, and enterprising military commanders.
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The James Beard Foundation has released a list of semifinalists for its 2023 Best Restaurant and Chef Awards — and there are notable changes this year.
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Coconut milk isn't milk in the traditional sense of the word. So what is coconut milk and what's the difference between that and coconut water? Learn more!
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A historian recently discovered that, in the Philippines among other places, a common ingredient went into the construction of religious edifices.
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The only way you can do this Italian dish justice is to do it at home yourself or with a pasta machine. Here's why fresh lasagna sheets make such a difference.
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Tapas and pintxos are both small plates served in Spain, but a few key differences separate the two in the vast world of Spanish gastronomy.
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As with most cooking devices, using a slow cooker takes some practice to get things right, and that means paying attention to its low and high settings.
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Whether the meat is removed from the casing or the sausage is left intact, the culinary possibilities for deli sausages are boundless. Here are our top recipes.
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Most fans might think of cheesecake as a uniquely American dessert, but the origins of the sweet treat beloved by millions actually date back to ancient Greece.
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The origins of bubble cake are unknown. But just about every Czech family will have a recipe that someone in the past put their own unique spin on.
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Cream of Mushroom Soup allows home cooks to elevate their cooking in less time because the prep has already been done. Here's who invented the cooking staple.
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Salt-and-pepper squid is much different from American calamari — here's how to make it.
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One way that the naturally sour East Asian plum is enjoyed in Taiwan is as a powder, where it's sprinkled on everything from fresh fruit to fried meats.
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Failing to properly manage a swap from white to whole wheat flour could leave cakes and pastries chewy and even bitter. Find out how to do it right.
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What sets Japanese castella apart from other types of sponge cake
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Because the bean and its shell are softer, edamame is much easier to eat than mature soybeans. However, you may want to stay away from eating the shells.
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Sugar and water aren't the only ways to make syrup these days. A range of ingredients, from light to heavy syrups are now available to a home canner.
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Carrot cake may be as popular in Singapore as it is in America, but it's an entirely different meal depending on which country you order it in.
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Although milkshakes have been around for over a hundred of years, they haven't always been made in the same manner.
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If you've ever wondered why whole chicken is a staple on the Lunar New Year table, here's the story behind the tradition.
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Lunar New Year festivities often include various types of fish. But not every variety is considered "lucky" during Lunar New Year. Here's what to serve.
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Hailing from the culinary hotspot San Sebastián, Basque cheesecake brings sweetness and depth to a new level, Here's what makes the dessert unique.
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When thinking of Indian cuisine, cumin comes to mind, but there is another unsung hero. Here's the spice you absolutely can't skip when cooking Indian cuisine.
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Although its name may make you think otherwise, Thai curry paste can be used in dishes other than curry. Here's what to do with the leftover mashed-up mixture.
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Seasoned chefs claim that soup pots should be roomy enough to handle large cooking tasks, be it for family or an event. But how big, you ask? Find out!