I WRITE in response to the letter by Mr Vladimir Cole (''Seeking 'No-MSG' restaurants'', South China Morning Post, July 3) in which he despairs of the lack of a directory of restaurants which ban monosodium glutamate from their kitchens.
If Mr Cole can wait until October, he will be able to buy the 1994 edition of Hongkong's Best Restaurants, the best-selling dining-out guide compiled annually by the editors of Hongkong Tatler magazine. We have asked the 150 restaurants selected for inclusion in the guide to come clean on their use of MSG. Their response will be clearly stated in the listings which head each restaurant review.
Hongkong Tatler is delighted that it can offer this service to Mr Cole and the many other diners who experience allergic reactions to MSG.
JILL TRIPTREE Managing Editor Hongkong Tatler