Cool and creative
Our summer issue looks at innovation in cooking, from reinterpreting classics to using different ingredients and techniques - some that even require liquid nitrogen to prepare the dish.
We talk to creative chefs making their mark on the Hong Kong restaurant scene, asking how they are pushing their respective cuisines forward in the continuing quest to excite diners.
How to pair such ingenious dishes with wines? Annabel Jackson reports on how chef sommelier Yvonne Cheung of Cafe Gray Deluxe is up to the task, making the bold choice of only white wines to match with sous chef Chris Grare's imaginative and delicious dishes.
The city's food scene continues to evolve with several new restaurants in diverse locations, from the heart of Lan Kwai Fong to the 101st floor of the International Commerce Centre and the quiet, lush surroundings of Tai O.
If you are keen to venture further afield to the Pearl River Delta, we have more options, from Macau to Guangzhou, Shenzhen and Huizhou to sate your hunger pangs.