Welcome to the first of four issues of Good Eating for this year. Since cooking is about the marriage of flavours, we thought of using a well-known bridal saying: 'Something old, something new, something borrowed, something blue'. A bride would wear each of these items on her wedding day to ensure good luck in her marriage.
In this issue we look at Hong Kong restaurants that are traditional and classic, giving us a taste of nostalgia. Annabel Jackson talks to Chinese restaurateurs who are concerned traditional Cantonese cooking methods are fast disappearing thanks to our penchant for efficient meals.
Hopefully this will inspire some of you to retrace old recipes, or at least gain a greater appreciation for the culinary craft.
We also sample some wines with the classic dishes at Hugo's thanks to executive sous chef Richard Sawyer and sommelier Anson Lai. Our panel of wine experts, along with Robin Lynam, find out what wines go best with such dishes such as pepper steak and cherries jubilee.
Hong Kong's food scene continues to impress us with a number of new restaurants that have given our taste buds a workout.
And, finally, if you're heading out to the Pearl River Delta area, including Macau, Guangzhou and Shenzhen, we have several dining options to sate all kinds of cravings.
