Latest from Andrew Sun
Wine makes him flush, beer makes him bloat, soft drinks and fruit juices are too sugary, bubble tea’s a choking hazard, water looks cheap – welcome to the minefield Andrew Sun has to negotiate every time he eats out.
Wine makes him flush, beer makes him bloat, soft drinks and fruit juices are too sugary, bubble tea’s a choking hazard, water looks cheap – welcome to the minefield Andrew Sun has to negotiate every time he eats out.
Beth Wright believes we can eat anything in moderation. She enjoys plant-based food, Japanese yakitori, contemporary Chinese and old-school Italian.
Beth Wright believes we can eat anything in moderation. She enjoys plant-based food, Japanese yakitori, contemporary Chinese and old-school Italian.
Damian Walsh, 50, takes part in South Africa’s Ironman 70.3 World Championship only a few months after operation at Hong Kong Adventist Hospital – Stubbs Road
Damian Walsh, 50, takes part in South Africa’s Ironman 70.3 World Championship only a few months after operation at Hong Kong Adventist Hospital – Stubbs Road
On his day off, Camillo Migliavacca, manager of Spasso in Tsim Sha Tsui, might go for dim sum, spicy crab, Thai or Mexican food, or hit the Bowrington Road Cooked Food Centre for more local dishes – but not chicken feet.
On his day off, Camillo Migliavacca, manager of Spasso in Tsim Sha Tsui, might go for dim sum, spicy crab, Thai or Mexican food, or hit the Bowrington Road Cooked Food Centre for more local dishes – but not chicken feet.
Good marketing is essential in the food business, but for every Boston roast (really pork butt) and orange roughy (slimehead fish) there is plenty of lazy branding and unfortunate naming – and juvenile writers, of course.
Good marketing is essential in the food business, but for every Boston roast (really pork butt) and orange roughy (slimehead fish) there is plenty of lazy branding and unfortunate naming – and juvenile writers, of course.
IT professional Priscilla Tan loves Asian and Italian food, and prefers a place where she can linger over lunch. She’s a fan of eating local dishes in informal surroundings, and enjoys quirky dim sum.
IT professional Priscilla Tan loves Asian and Italian food, and prefers a place where she can linger over lunch. She’s a fan of eating local dishes in informal surroundings, and enjoys quirky dim sum.
Mary Henderson, 50, who played for Hong Kong at East Asia Cup in 2017, now back playing ‘a little cricket’ after operation at Hong Kong Adventist Hospital – Stubbs Road
Mary Henderson, 50, who played for Hong Kong at East Asia Cup in 2017, now back playing ‘a little cricket’ after operation at Hong Kong Adventist Hospital – Stubbs Road
Lawyer Paul Haswell is an adventurous eater and will try anything, as long as it’s meat-free. He loves to visit vegetarian restaurants, but is quite happy eating in non-veggie outlets.
Lawyer Paul Haswell is an adventurous eater and will try anything, as long as it’s meat-free. He loves to visit vegetarian restaurants, but is quite happy eating in non-veggie outlets.
How long would you wait for your food to be prepared in a restaurant? We love the idea of slow cooking, but how do kitchens get the food out quickly enough?
How long would you wait for your food to be prepared in a restaurant? We love the idea of slow cooking, but how do kitchens get the food out quickly enough?
Dr Daniel Mok of Hong Kong Adventist Hospital – Stubbs Road visits international medical centres twice a year to learn new procedures to help treat patients
Dr Daniel Mok of Hong Kong Adventist Hospital – Stubbs Road visits international medical centres twice a year to learn new procedures to help treat patients
Co-founder of a Hong Kong restaurants group, Spaniard Manuel Palacio confesses he eats a lot. His tastes are forever changing, but there are some constants – La Petite Maison for cheesecake, and Yardbird among them.
Co-founder of a Hong Kong restaurants group, Spaniard Manuel Palacio confesses he eats a lot. His tastes are forever changing, but there are some constants – La Petite Maison for cheesecake, and Yardbird among them.
Beirut in Lan Kwai Fong, Zahra in Wan Chai, and Habibi in Central taught Hongkongers to love kebabs, hummus, and falafel; today the passionate, entrepreneurial families behind them run a new generation of restaurants.
Beirut in Lan Kwai Fong, Zahra in Wan Chai, and Habibi in Central taught Hongkongers to love kebabs, hummus, and falafel; today the passionate, entrepreneurial families behind them run a new generation of restaurants.
The ideal restaurant for a business lunch is quiet, not too formal, with tables far enough apart that your discussions can’t be overheard, says venture capitalist Chibo Tang, who also tells us his favourite hotpot joints for team-building.
The ideal restaurant for a business lunch is quiet, not too formal, with tables far enough apart that your discussions can’t be overheard, says venture capitalist Chibo Tang, who also tells us his favourite hotpot joints for team-building.
Music played at restaurants has changed. Some try to match tracks to the food on your plate, others just try too hard. And often the music is too loud. Wannabe DJs in the kitchen are to blame.
Music played at restaurants has changed. Some try to match tracks to the food on your plate, others just try too hard. And often the music is too loud. Wannabe DJs in the kitchen are to blame.
Samson Fong loves casual dining and often eats late because of his long work day. He normally fils up on local or Western food, but also enjoys modern Japanese cuisine.
Samson Fong loves casual dining and often eats late because of his long work day. He normally fils up on local or Western food, but also enjoys modern Japanese cuisine.
Businessman Philip Chan loves dishes with a lot of depth. The man who helped launch the Page Hotels brand likes Ronin’s flower crab with uni and mitsuba and Sushi Tokami for its tuna tossaki hand rolls.
Businessman Philip Chan loves dishes with a lot of depth. The man who helped launch the Page Hotels brand likes Ronin’s flower crab with uni and mitsuba and Sushi Tokami for its tuna tossaki hand rolls.
While most Western cooks prefer sterile, trimmed meat and filleted fish, some Asian diners like to eat their food off the bone and shell. Nose-to-tail eating may be a trend in the West, but has never gone out of style in Asia.
While most Western cooks prefer sterile, trimmed meat and filleted fish, some Asian diners like to eat their food off the bone and shell. Nose-to-tail eating may be a trend in the West, but has never gone out of style in Asia.
Brought up on Italian and German food, native New Yorker Michelle Koller is a lover of all cuisines; the co-founder of furniture store Tequila Kola likes Monogamous for its northern Chinese food, and Ping Pong for after-dinner drinks.
Brought up on Italian and German food, native New Yorker Michelle Koller is a lover of all cuisines; the co-founder of furniture store Tequila Kola likes Monogamous for its northern Chinese food, and Ping Pong for after-dinner drinks.
Emily Lui, the co-founder of London bakery Cutter & Squidge with her younger sister Annabel, talks about finding fame with biskies and Hello Kitty afternoon teas.
Emily Lui, the co-founder of London bakery Cutter & Squidge with her younger sister Annabel, talks about finding fame with biskies and Hello Kitty afternoon teas.
Spanish chef Miguel Huelamo loves simple food that all the family can enjoy, from dim sum and noodles to dry hotpot and potstickers. But when it comes to impressing visitors, there is one place he makes sure they visit.
Spanish chef Miguel Huelamo loves simple food that all the family can enjoy, from dim sum and noodles to dry hotpot and potstickers. But when it comes to impressing visitors, there is one place he makes sure they visit.
Former sexy pop starlet Yao Yao, real name Kuo Shu-yao, talks about playing her character and the spooky abilities of the series’ spiritual consultant ahead of the kick off of the series’ second season on October 6.
Former sexy pop starlet Yao Yao, real name Kuo Shu-yao, talks about playing her character and the spooky abilities of the series’ spiritual consultant ahead of the kick off of the series’ second season on October 6.
Not all salads are created equal, and disguising a bland bowl of greens or veggies with lashings of bacon bits and shaved Parmesan cheese won’t cut it with your dietitian
Not all salads are created equal, and disguising a bland bowl of greens or veggies with lashings of bacon bits and shaved Parmesan cheese won’t cut it with your dietitian
‘If I am eating by myself, I want a place with a good music playlist,’ says Asian-American in Hong Kong Maria Chan. That makes Hotal Colombo and May Chow’s Happy Paradise two of her go-to places. The food matters too, of course.
‘If I am eating by myself, I want a place with a good music playlist,’ says Asian-American in Hong Kong Maria Chan. That makes Hotal Colombo and May Chow’s Happy Paradise two of her go-to places. The food matters too, of course.
Adventurous Hong Kong native Edward Tang loves to try new things, but is also a big fan of old favourites. Tang, who works at the Upper House Hotel and Pacific Place Apartments, is also happy to splash out on a good meal.
Adventurous Hong Kong native Edward Tang loves to try new things, but is also a big fan of old favourites. Tang, who works at the Upper House Hotel and Pacific Place Apartments, is also happy to splash out on a good meal.
Where once solo diners would attract embarrassing stares, now there are plenty of places for those who want to go out to enjoy a chef’s skill without the need to chat to a partner sitting opposite.
Where once solo diners would attract embarrassing stares, now there are plenty of places for those who want to go out to enjoy a chef’s skill without the need to chat to a partner sitting opposite.
Chloe Ho’s artistic spirit means she is always seeking out different cuisines and dining experiences that include great Chinese and French food. She reveals the best places to enjoy some classic dining and guilty pleasures.
Chloe Ho’s artistic spirit means she is always seeking out different cuisines and dining experiences that include great Chinese and French food. She reveals the best places to enjoy some classic dining and guilty pleasures.
Coffee shop and restaurant operator Chester Tam loves Chinese food, from dim sum and desserts to dai pai dongs and hotpot. Here are his Hong Kong restaurant recommendations.
Coffee shop and restaurant operator Chester Tam loves Chinese food, from dim sum and desserts to dai pai dongs and hotpot. Here are his Hong Kong restaurant recommendations.
Canadian-certified doctor of natural medicine Candice Chan likes to eat healthy lunches but doesn’t hold back on a night out. She reveals her go-to places for a quick dinner, comfort food, fine dining, and a Kowloon pig-out.
Canadian-certified doctor of natural medicine Candice Chan likes to eat healthy lunches but doesn’t hold back on a night out. She reveals her go-to places for a quick dinner, comfort food, fine dining, and a Kowloon pig-out.
Tobi Doeringer has lived in Hong Kong for 23 years and he credits his wife for his eclectic tastes. Cantonese seafood, sushi washed down with sake, and Italian food, especially truffles, are among his favourites.
Tobi Doeringer has lived in Hong Kong for 23 years and he credits his wife for his eclectic tastes. Cantonese seafood, sushi washed down with sake, and Italian food, especially truffles, are among his favourites.
Businessman Nicolas Jeanjean recommends the French-style ham and cheese on toast at Fofo by El Willy in Central, and hotpot restaurants in Wan Chai and Causeway Bay.
Businessman Nicolas Jeanjean recommends the French-style ham and cheese on toast at Fofo by El Willy in Central, and hotpot restaurants in Wan Chai and Causeway Bay.