Top Chef

Star Restaurant

The decor lacks charm. Photos: May Tse

Even on a Friday night the restaurant was relatively quiet, which was handy after a long week. The generously sized roasted king prawns and mango fresh fruit salad (HK$118) could have made a meal on its own, although it is a starter. The food exceeded expectations, which were, admittedly, low after we perused the menu filled with bright 80s-style photographs of dishes.

Thursday, 15 November, 2012, 10:22am

Table Talk

Table Talk

Didier Depond, president of Champagne Salon and Champagne Delamotte, will host a dinner on Tuesday at T'ang Court at the Langham Hotel in Tsim Sha Tsui.

15 Nov 2012 - 9:28am

Table Talk

Table Talk

Several guest chef promotions are taking place in the city this week.

8 Nov 2012 - 9:55am

Grassroots Pantry puts quality over location

Peggy Chan believes in keeping her business small with the focus on wholesome food. Photo: Jonathan Wong

I am disappointed with the Hong Kong dining scene. Food has always been a prominent feature in the city's culture. The best ingredients from around the globe arrive fresh here, thanks to an efficient supply chain and no duty on imports. Hongkongers spend lavishly on dining for both personal pleasure and corporate entertaining.

6 Nov 2012 - 11:25am

Table Talk

Organic pork shoulder from Hugo's.

Book your table now for The Waterside Inn events at Caprice at the Four Seasons from November 13-17. Legendary chef Michel Roux will be here with a team from the Michelin three-star Waterside Inn in Bray, 

18 Oct 2012 - 5:13pm

Hong Kong chefs Olympic challenge

Chefs from the Hong Kong team prepare for the Culinary Olympics at their base in Pok Fu Lam. Photo: Dickson Lee

For Hong Kong's sporting heroes the Olympics are already a memory, but our national culinary team is still in training and dreaming of gold. The team's culinary Olympics start tomorrow in Erfurt, Germany.

5 Oct 2012 - 10:27am

Table Talk

Table Talk

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.

27 Sep 2012 - 10:10am

New menu, new décor for an old Central favourite

Jeffrey LeBon

Dot Cod has reopened with a chic new look and more refined menu.

11 Sep 2012 - 3:16am

Table set for a feast of famous names

The Langham Food and Wine Festival is set to kick off on September 13. Celebrity chefs, wine experts and other influential voices in fine dining are coming together for 11 days of meals, tastings, workshops and classes.

The festival will take place at 12 venues at The Langham hotel in Tsim Sha Tsui and Langham Place in Mong Kok.

15 Aug 2012 - 10:47pm

Talking With My Mouth Full

Talking With My Mouth Full by Gail Simmons Hyperion (e-book)

1 Apr 2012 - 12:00am

TREAT for taste buds


One of the first striking features of this elegant hideaway, tucked discreetly at the end of Star Street, is its size.

Yet, despite the high ceilings and huge open space, each table retains an intimate setting, thanks in part to the softly-lit booths and warm, minimal d?r.

29 Mar 2012 - 12:00am

Table talk

Several chefs from Michelin-star restaurants are coming to Hong Kong in the coming weeks.

9 Feb 2012 - 12:00am

Quick thinking helps chef to Pencil Box victory

Cheung Cheuk-fung is only 18, but he is already a top chef. The teen won in the MLA Pencil Box Culinary Challenge last Wednesday.

He competed in a cook-off against 12 other chef trainees.

31 Oct 2011 - 12:00am

Asian Grapevine

When I was in Italy this summer I discovered a wonderful restaurant in Alba called Piazza Duomo. In a city of only about 30,000 people, I didn't expect to find a restaurant serving colourful rice crackers to whet the appetite and using ingredients such as Japanese seaweed, Fujian lapsang souchong black tea and dashi soup stock.

13 Oct 2011 - 12:00am

The making of a pastry chef

Jeffery Koo Ka-chun, executive chef of VERO Chocolates, is a celebrated pastry chef and master chocolate sculptor. He's also the proud winner of several international chocolate sculpting competitions. Koo began his culinary career at 18, and has been into pastry-making for more than 13 years.

12 Aug 2011 - 12:00am