Many Hong Kong chefs view food as an adventure with no boundaries as they seek to give eager diners new taste sensations, writes Bernice Chan.
Beer and sake have been the traditional accompaniments for Japanese cuisine but wine is now becoming increasingly popular.
Kazuo Okada looks stark with its black and white interior, but the food presented by chef Hirofumi Imamura brings colour and artistry to the place. His kaiseki menu (HK$1,880 per person) is...
The crab hotpot rice was worth the wait: topped with three moist crab legs, the rice with crab roe was well-seasoned, and just starting to take on a bit of crust from being served in the hot stone...
High-powered Italian motorcycles are a rarity on the car-clogged roads of Beijing - so when a Ducati roars down the road, the chances are the rider is restaurateur Alan Wong.
Gaddi's at The Peninsula hotel in Tsim Sha Tsui is serving a special Pont des Arts set dinner until October 14. Pont des Arts is a blend of art and wine, with labels of paintings by Zao Wou-ki.
A satellite city of central Taiwan's Taichung, Fengyuan doesn't have a tropical beach or a sky bar with views of a flashy urban grid below. But an entertainment hub near the industrial suburb's...
13-15/F L'Hart, 487-489 Lockhart Road, Causeway Bay
Tel: 2838 5898
Open: noon-3pm, 6pm-11pm
Price: HK$375 without drinks or the service charge.
The latest wagyu marketing campaign seems to have dispensed with one myth about superior Japanese cattle. Unfortunately, two equally stubborn ones remain.