Good Eating: March 2015 | South China Morning Post
Restaurateur Paul Kwok realises his dream

1957 & Co group restaurateur Paul Kwok followed his father into kitchens, and took a long road to success.

Hong Kong chefs highlight the tomato in a range of dishes

Three of Hong Kong's leading chefs elevate this modest ingredient to the starring role in some special dishes.

Tai Po market and neighbouring area offer tasty cuisines at reasonable prices

Five stops north of Kowloon Tong on the East Rail, Tai Po is an old-fashioned market town with an abundance of street life.

Tai Po market and neighbouring area offer tasty cuisines at reasonable prices

Stepping into Carbone, Anthony Sandstrom does a slight double-take. It's unsurprising as he hasn't quite expected the homage to mid-20th century Italian restaurants in New York.

Lai Bun Fu serves high-end Chinese cuisine

With 10 years' experience under his belt as executive chef at Government House, Chung Kin-leung has cooked for dignitaries such as George Bush and Margaret Thatcher. He has opened a fine-dining...

Lai Bun Fu serves high-end Chinese cuisine

The humble drink has been reinvented by classy bars that take the cocktail to the next level with top-quality ingredients and loving care.

Lai Bun Fu serves high-end Chinese cuisine

There are two set menus - a six-course light and a nine-course feast. We went for the feast and, as the seasonal menu frequently changes, there were new dishes we had not tried before.

Lai Bun Fu serves high-end Chinese cuisine

Who doesn't like to end dinner on a sweet note? We went to two well-known Cantonese restaurants and asked their pastry chefs to reveal the secrets behind their signature desserts.

 

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