Even though it was a mere six-table restaurant and cost him only 20,000 yuan to set up in Beijing in 1997, Wang Yong set high standards.Wednesday, 15 August, 2012, 11:11pm
Junk catering is taking a step up. Elaborate menus now include fresh pasta dishes, Mediterranean classics and onboard barbecues. Those sailing out in the evening can even try squid fishing and have their catch barbecued for them.
Whatever the menu, junk trips are a quintessentially Hong Kong experience and have an enduring appeal.15 Aug 2012 - 10:49pm
If your palate craves a taste of aristocracy, Ritz-Carlton's one-starred Michelin restaurant, Tin Lung Heen, presents an elite treat.
The Chinese restaurant has invited Ivan Li Xiaolin to highlight the famed Family Li Imperial Cuisine for a week-long promotion, which runs until Saturday.9 Jul 2012 - 12:00am
Peter Klimenko first visited Revolving 66 - the restaurant atop the Hopewell Centre - in 1989, the year he arrived in Hong Kong. 'It was the talk of the town. The Hopewell was the tallest building around at the time,' he says.19 Apr 2012 - 12:00am
Hong Kong's most talked-about new restaurants are garnering praise as much for their design as their food. Here's a look at three that stand out from a design perspective. Each mixes inspiration from different cultures and, in their own way, reflects the cuisine on offer.
The restaurant: Heirloom Eatery
The design concept: vintage chic11 Apr 2012 - 12:00am
Kenneth Khun Tang is a man with a master plan. The restaurateur sits in his new Lai Chi Kok cafe, peering at a picture of an Australian vineyard. For HK$12 million, he can buy the vineyard plus a restaurant and wine shop in Margaret River.8 Mar 2012 - 12:00am
Anthony Fletcher, head chef at hip Wan Chai restaurant and bar The Pawn, has launched a new menu featuring mainly organic ingredients such as free-range poultry, fresh greens and seasonal fruits.29 Feb 2012 - 12:00am
The city's foodies will be glued to their computer screens tomorrow morning for the start of the race to book tables for this year's Hong Kong Restaurant Week, which takes place from February 20 to 26.1 Feb 2012 - 12:00am
One of the perks of being a manager at a restaurant chain is the tasting trips; and when your company specialises in Japanese cuisine, that means you are in the food heaven of Tokyo several times a year.16 Jan 2012 - 12:00am
How has Spoon changed since it opened, in 2003? 'There's more interest in food than there was seven years ago. When we arrived, Hong Kong people didn't know much about French cuisine, so we offered more fusion food than we do today - it was the expectation of our guests. Now, it's much more French. And the trend is to be healthier - less salt, less sugar and less fat.'1 Jan 2012 - 12:00am
Deciding where to eat in a city that seems to have one restaurant for every resident can be a challenge, but the YumTable smartphone app aims to ease some of the associated hunger pains.11 Dec 2011 - 12:00am
Are the prices being paid for white truffles worth it? Truffles require a cool but humid climate to thrive, but a late summer in Alba thwarted early numbers and quality. Edoardo Barbero runs Envitaly, a company that imports wine and food from Piedmont, including truffles, for clients in Hong Kong, Taiwan and the mainland.17 Nov 2011 - 12:00am
M/F Metropark Hotel, 41-49 Hennessy Road, Wan Chai Tel: 2863 7345 Open: noon-3pm, 6.30pm-10.30pm (last order) Cuisine: 'fusion', but thankfully, it wasn't overdone
Price: about HK$550 for the most expensive tasting menu or a la carte15 Sep 2011 - 12:00am
Hong Kong is a city that likes to eat. Throw in the corporate side of things, and it's a city that likes to meet and eat. But handling the catering can be a tricky business, with budgets, menus, venues and last-minute changes all needing to be carefully juggled.14 Sep 2011 - 12:00am
The Wyndham Xiamen is offering a full-day package for meetings of 15 people and above until the end of the year.14 Sep 2011 - 12:00am