Lunchtime queues are testament to the quality of restaurants in an area with no airs and graces, writes Catharine Nicol.

Hong Kong chefs are turning up the heat with fiery chillies as more diners experiment with alternatives to mild Cantonese food, writes Andrew Sun.

He promises an “X-tremely” exciting experience, combined with the “exotic”.

Actor enjoys the human touch of shopping at wet markets and eating local food at hole-in-the-wall restaurants, writes Joanne Lam.

Ingredients such as tea infusions, fruits, vegetables and herbs are used to make enticing drinks, writes Robin Lynam.

Test your taste buds at restaurants offering the hottest specialities from all over Asia.

Drinkers are becoming adventurous as merchants serve up bottles to suit every palate, writes Robin Lynam.

Award-winning bar manager explains the complexities of the spirit and what is popular, writes Tracey Furniss.

 

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