FIRED UP FOR WINTER
Editor Bernice Chan
This is the last issue of Good Eating for the year and, with winter fast approaching, it's appropriate to theme it with Fire, following on from the Water, Earth and Wind editions.
We are igniting our palates with all things spicy, hot pot and grilled to keep warm, and Hong Kong has a number of restaurants to fit the bill.
Annabel Jackson examines the array of spices and chillis in the region, and how chefs in the city use them to manipulate our taste buds, from the subtle kick to full-on inferno.
Perhaps the ultimate test is to pair wines with spicy food, and Andrew Dembina asks wine experts what they think when they take Hunan Garden to task on this challenge.
The Pearl River Delta region continues to impress with restaurants from Macau to Shenzhen and Guangzhou presenting not only outstanding food, but also creative d?cor for a knock-out dining experience.
Last but not least, back in Hong Kong the only thing constant in the restaurant scene is change. We bring you the latest eateries to open across the city, giving you more dining options to choose from.
See you next year and happy eating!