Taking flight with poultry
After the blazing heat of summer, autumn has finally arrived bringing with it fall flavours including root vegetables, mushrooms and fruits such as apples and pears. Following our previous themes of Water and Earth, our third issue of Good Eating this year focuses on the Wind element, and so we take flight with poultry - chicken, duck, pigeon and quail. Hong Kong's restaurants don't disappoint with a delicious array of bird dishes, Western and Asian.
Robin Lynam takes on the avian theme with the humble egg. While we may think there's a limited number of ways to cook them, our city's top chefs beg to differ and have come up with combinations that could be limitless.
Meanwhile, Annabel Jackson observes our wine experts as they challenge Amber's culinary director Richard Ekkebus and sommelier John Chan to match game-bird dishes with some interesting wine pairings.
Further afield, the restaurant scene in the Pearl River Delta continues to inspire with creative dishes and food concepts that will lead even more curious diners to taste for themselves.
But if you can't make it that far, we have tried out some of Hong Kong's latest dining establishments on offer to tempt your taste buds.