Latest from Andrew Sun
Andrew Sun has a message for the Hong Kong people hibernating at home like hermits, sustaining themselves on instant noodles and canned meats – eat out more and save our suffering restaurants.
Andrew Sun has a message for the Hong Kong people hibernating at home like hermits, sustaining themselves on instant noodles and canned meats – eat out more and save our suffering restaurants.
Businessman Sanjay Mahtani reckons he’s eaten the world’s best lamb chops in Hong Kong. A big fan of street food, he also likes the authentic Indian dishes of Rajasthan Rifles, and dining at bistros such as Bouchon.
Businessman Sanjay Mahtani reckons he’s eaten the world’s best lamb chops in Hong Kong. A big fan of street food, he also likes the authentic Indian dishes of Rajasthan Rifles, and dining at bistros such as Bouchon.
When it comes to French dining in Hong Kong, Calamansi Designs co-founder Agnès Caër-Piras knows where to find the best duck confit and tarte Tatin as well as local delights like xiaolongbao and tofu pudding.
When it comes to French dining in Hong Kong, Calamansi Designs co-founder Agnès Caër-Piras knows where to find the best duck confit and tarte Tatin as well as local delights like xiaolongbao and tofu pudding.
Supermarket chain ParknShop may dominate the Hong Kong market with Wellcome, but disguising its brand under multiple identities will not fool Hong Kong’s shrewd shoppers, argues Andrew Sun.
Supermarket chain ParknShop may dominate the Hong Kong market with Wellcome, but disguising its brand under multiple identities will not fool Hong Kong’s shrewd shoppers, argues Andrew Sun.
Skiwear entrepreneur Sandy Ip loves Japanese food, and she’s a regular at Ronin and Yardbird. She takes out-of-town guests to China Tang and Man Wah, and has a thing for Thai restaurant Samsen’s mango sticky rice.
Skiwear entrepreneur Sandy Ip loves Japanese food, and she’s a regular at Ronin and Yardbird. She takes out-of-town guests to China Tang and Man Wah, and has a thing for Thai restaurant Samsen’s mango sticky rice.
At a celebration of influential female chefs and food professionals, Margarita Forés, May Chow and Ana Ros talked about working in the male-dominated food industry – and gave guests something else to chew on with their own personal dishes.
At a celebration of influential female chefs and food professionals, Margarita Forés, May Chow and Ana Ros talked about working in the male-dominated food industry – and gave guests something else to chew on with their own personal dishes.
Since his father first took him there as a teenager, John Chan has loved the quality and variety of congee at Sang Kee in Hong Kong’s Sheung Wan neighbourhood. He also tells us about two special places for Chiu Chow and Cantonese cuisine.
Since his father first took him there as a teenager, John Chan has loved the quality and variety of congee at Sang Kee in Hong Kong’s Sheung Wan neighbourhood. He also tells us about two special places for Chiu Chow and Cantonese cuisine.
Can ‘zero waste’ be the next cooking philosophy? Will cauliflower be the new kale? Is Ryan Reynolds’ latest gin label as good as he says it is? Don’t be conned by the next big thing, food writers and chefs have to come up with something.
Can ‘zero waste’ be the next cooking philosophy? Will cauliflower be the new kale? Is Ryan Reynolds’ latest gin label as good as he says it is? Don’t be conned by the next big thing, food writers and chefs have to come up with something.
Wine writer Natalie Wang is from Chongqing in southwest China and adores fiery Sichuan food, which she likes to eat at Sijie and Sichuan Lab in Hong Kong. She also enjoys Cantonese food, especially dim sum.
Wine writer Natalie Wang is from Chongqing in southwest China and adores fiery Sichuan food, which she likes to eat at Sijie and Sichuan Lab in Hong Kong. She also enjoys Cantonese food, especially dim sum.
Carol Yau enjoys eating out and trying new things. She loves dim sum, Italian, Japanese, and has a thing for Italian ice cream. She has opened a restaurant selling double-boiled soups.
Carol Yau enjoys eating out and trying new things. She loves dim sum, Italian, Japanese, and has a thing for Italian ice cream. She has opened a restaurant selling double-boiled soups.
MasterChef would have you believe the extent of Asian cooking is sweet and sour pork – and Andrew Sun wants to know: when is actual Asian food going to be represented on these cooking programmes?
MasterChef would have you believe the extent of Asian cooking is sweet and sour pork – and Andrew Sun wants to know: when is actual Asian food going to be represented on these cooking programmes?
Rachel Lee judges a Korean restaurant by the quality of its side dishes, and likes Arirang for its authenticity. She also tells us her go-to places to eat dim sum, including a fusion cafe near the art gallery she runs in Sheung Wan.
Rachel Lee judges a Korean restaurant by the quality of its side dishes, and likes Arirang for its authenticity. She also tells us her go-to places to eat dim sum, including a fusion cafe near the art gallery she runs in Sheung Wan.
For Priscilla Wong, dining is as much about the atmosphere as the food. She likes taking guests to traditional dim sum restaurants where they take their orders direct from carts.
For Priscilla Wong, dining is as much about the atmosphere as the food. She likes taking guests to traditional dim sum restaurants where they take their orders direct from carts.
Beyoncé may love Red Lobster, but Hong Kong is spoiled for choice when it comes to food – and Andrew Sun can’t figure out why the city goes nuts for overseas names like Five Guys when Honbo in Wan Chai is just as good, if not better.
Beyoncé may love Red Lobster, but Hong Kong is spoiled for choice when it comes to food – and Andrew Sun can’t figure out why the city goes nuts for overseas names like Five Guys when Honbo in Wan Chai is just as good, if not better.
Once summer is over, the go-to dish for Olivia Lee is Bistro du Vin’s pot-au-feu, washed down with a bottle of Chinon. She loves Hong Kong street food, and splashing out, and offers an itinerary for a day of adventurous eating.
Once summer is over, the go-to dish for Olivia Lee is Bistro du Vin’s pot-au-feu, washed down with a bottle of Chinon. She loves Hong Kong street food, and splashing out, and offers an itinerary for a day of adventurous eating.
Greater awareness of world’s biggest killer can help chances of survival, says Dr Henry Fok, cardiologist at Hong Kong Adventist Hospital – Stubbs Road
Greater awareness of world’s biggest killer can help chances of survival, says Dr Henry Fok, cardiologist at Hong Kong Adventist Hospital – Stubbs Road
Hong Kong resident Ivan Theodoulou tells us where he gets his fix of steamed dumplings, potstickers and wonton noodles, his go-to place for hotpot in winter, and the best place to eat salmon eggs Benedict.
Hong Kong resident Ivan Theodoulou tells us where he gets his fix of steamed dumplings, potstickers and wonton noodles, his go-to place for hotpot in winter, and the best place to eat salmon eggs Benedict.
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.