South China Morning Post
Culinary journey from an old school cha chaan teng to Vietnamese-Thai fusion and a HK-style steakhouse.
Chefs who take ingredients from other cuisines insist they are being true to their upbringing, writes Vicki Williams.
Panellists debate whether 'borrowed' ingredients and techniques can work, writes Annabel Jackson.
For that special occasion or business meeting, the choice of venue and menu is growing all the time.
Macau continues to present new restaurants.
Where to go for some fabulous food in Shenzhen.
Head to Guangzhou for more dining options.
There is so much variety with seafood, steaks, buffets and Cantonese fare to choose from.
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