Cheers to Good Health
With the trend of health consciousness spreading around the world, the old adage 'you are what you eat' is taking on more meaning nowadays. And, in this issue, we are focusing on the theme of earth and the importance of eating food in its natural state as much as possible for healthy diets.
Hong Kong is seeing an increasing interest in organic vegetables, and restaurateurs and entrepreneurs are taking notice. Robin Lynam takes a look at the development of 'locavores', people who are keen on eating locally produced ingredients. We also review a selection of dining establishments that focus on or mainly use organic food.
Annabel Jackson writes about an interesting experiment of tasting a vegetarian menu created by WHISK's chef de cuisine, William Girard, which was paired with wines chosen by sommelier Jordi Chan.
A little further afield, the dining scene in the Pearl River Delta region is blooming at a fast rate. Wynn Macau has introduced vegetarian and vegan menus in each of its restaurants, offering more than just salads. And the recent opening of Galaxy Macau has raised the bar for those searching for unique flavours. Guangdong province also presents a plethora of tastes, from matching teas with food to Brazilian grilled meat.
And, finally, we have a round-up of the latest restaurants that have opened in Hong Kong for foodies keen on finding out where to dine next.
EDITOR Bernice Chan