Welcome to the first of four issues of Good Eating for the year. We are taking the themes of earth, wind, fire and water, and for this edition, we're looking at all things water which means seafood, from abalone to sea urchin.
The French aptly call seafood 'fruits of the sea', with the delicate sweetness of perfectly steamed fish and the freshness of raw oysters. The oceans have provided us with a plethora of dining options, but we need to be more careful about what we eat.
Victoria Burrows dives into the issue of sustainable seafood and how Hong Kong restaurants are trying to educate diners on eating alternatives that are just as delicious. We also review a number of dining establishments in the city that present sumptuous seafood in a number of ways, from sashimi and raw oysters, to Chinese and Western-style dishes.
Elsewhere, Robin Lynam takes on the challenge of matching Chinese food with wine, with the help of Zachary Yu, 'the Wine Guy'. And for those keen on dining further afield, there's an update on the latest culinary offerings in Macau, Shenzhen, Guangzhou and Zhuhai. Last but not least, adventurous foodies can check out the round-up of new restaurants in town that could soon become your latest favourite dining spot.