Latest from Andrew Sun
Sheila Partrat is the founder of a company making whey protein and believes in healthy eating. Having lived in France, she is also a big fan of the nation’s cheeses as well as fresh Italian burrata.
Sheila Partrat is the founder of a company making whey protein and believes in healthy eating. Having lived in France, she is also a big fan of the nation’s cheeses as well as fresh Italian burrata.
Kevin Feige is having a big year, with Captain Marvel’s success, and Avengers: Endgame soon to open in cinemas. In Hong Kong to open Disneyland’s Nano Battle, he muses on which Avengers characters will survive.
Kevin Feige is having a big year, with Captain Marvel’s success, and Avengers: Endgame soon to open in cinemas. In Hong Kong to open Disneyland’s Nano Battle, he muses on which Avengers characters will survive.
You can keep your meat-free products and anything that is a substitute for a juicy all-beef patty, argues Andrew Sun, who thinks that tasty grilled portobello mushrooms or a thick bean stew are much better vegetarian options.
You can keep your meat-free products and anything that is a substitute for a juicy all-beef patty, argues Andrew Sun, who thinks that tasty grilled portobello mushrooms or a thick bean stew are much better vegetarian options.
Brian Ma, who helps labels with marketing and identity, doesn’t look for stars when he goes out to eat in Hong Kong. Noodles are firm favourites, whether dan dan noodles, fish ball noodles or chicken ramen.
Brian Ma, who helps labels with marketing and identity, doesn’t look for stars when he goes out to eat in Hong Kong. Noodles are firm favourites, whether dan dan noodles, fish ball noodles or chicken ramen.
Jenny Yang designs for her own shoe label, Jennyyang, and loves the diversity of the city’s vibrant food culture. She gives her tips on finding the top tapas, dim sum and fish and chips in Hong Kong.
Jenny Yang designs for her own shoe label, Jennyyang, and loves the diversity of the city’s vibrant food culture. She gives her tips on finding the top tapas, dim sum and fish and chips in Hong Kong.
Andrew Sun thinks his kitchen and Kondo’s minimalism just aren’t compatible, and doesn’t want a fridge as empty as a movie hitman’s. He absolutely will get around to using that block of shrimp paste at some point.
Andrew Sun thinks his kitchen and Kondo’s minimalism just aren’t compatible, and doesn’t want a fridge as empty as a movie hitman’s. He absolutely will get around to using that block of shrimp paste at some point.
Ookonn CEO Anson Shum enjoys healthy food, including modern and traditional vegetarian, as well as the odd meat dish, including smoked chicken with tea leaves. He is also a fan of Swiss food and hospitality, and Spanish nibbles.
Ookonn CEO Anson Shum enjoys healthy food, including modern and traditional vegetarian, as well as the odd meat dish, including smoked chicken with tea leaves. He is also a fan of Swiss food and hospitality, and Spanish nibbles.
Howard Wong was miserable. ‘What made you happy before we married?’ his wife asked. And that’s how the Chinese-Canadian comics geek earned a Marvel Comics commission to write a Hong Kong-set Iron Man story and work with Bandai.
Howard Wong was miserable. ‘What made you happy before we married?’ his wife asked. And that’s how the Chinese-Canadian comics geek earned a Marvel Comics commission to write a Hong Kong-set Iron Man story and work with Bandai.
Hong Kong knitted art pioneer likes her food fresh and not overly complicated. She’s a fan of local fare such as claypot rice and curry fish balls, and reckons she’s found the best chicken rice in town. She is also a fan of vegan and vegetarian food.
Hong Kong knitted art pioneer likes her food fresh and not overly complicated. She’s a fan of local fare such as claypot rice and curry fish balls, and reckons she’s found the best chicken rice in town. She is also a fan of vegan and vegetarian food.
- From The Chinese Library to Le Pan, some of the city’s top restaurants are boosting their presentation skills as executives seek bolder dishes
- From The Chinese Library to Le Pan, some of the city’s top restaurants are boosting their presentation skills as executives seek bolder dishes
Few can resist a big bag of potato chips, Andrew Sun will have you believe, and once you start, you cannot stop. Would Einstein have been able to focus on relativity if he had a desk drawer full of Doritos and Calbee?
Few can resist a big bag of potato chips, Andrew Sun will have you believe, and once you start, you cannot stop. Would Einstein have been able to focus on relativity if he had a desk drawer full of Doritos and Calbee?
Davin Kim visits a long-standing Korean restaurant in Tsim Sha Tsui when he’s feeling homesick, but as an adventurous eater there are plenty more Hong Kong eateries he enjoys visiting, including one that does deep fried siu mai.
Davin Kim visits a long-standing Korean restaurant in Tsim Sha Tsui when he’s feeling homesick, but as an adventurous eater there are plenty more Hong Kong eateries he enjoys visiting, including one that does deep fried siu mai.
The Mumbai-based host of Turban Tadka and chefbehind restaurant chain Funjabi Tadka who is set to become the executive chef of Jashan, in Hong Kong, says there is more to his country’s cuisine than butter chicken
The Mumbai-based host of Turban Tadka and chefbehind restaurant chain Funjabi Tadka who is set to become the executive chef of Jashan, in Hong Kong, says there is more to his country’s cuisine than butter chicken
Jervois in Sheung Wan for a great local lunch and a tasty dinner at the dog-friendly Meen & Rice are highlights for this devoted food lover. She also enjoys authentic Cantonese food and healthy vegetarian dishes.
Jervois in Sheung Wan for a great local lunch and a tasty dinner at the dog-friendly Meen & Rice are highlights for this devoted food lover. She also enjoys authentic Cantonese food and healthy vegetarian dishes.
You may expect rough toilet facilities in cheap and cheerful restaurants, but not in trendy places. Cooks who don’t wash their hands, tiny toilet cubicles and soaking wet stalls are among the common sights in Hong Kong.
You may expect rough toilet facilities in cheap and cheerful restaurants, but not in trendy places. Cooks who don’t wash their hands, tiny toilet cubicles and soaking wet stalls are among the common sights in Hong Kong.
Ichiran for ramen, Saboten for katsu curry, Yardbird for skewers and Zuma for tempura spring rolls – ex-banker has her home comforts nailed; she enjoys classic and modern Chinese fare too, and Indian street food.
Ichiran for ramen, Saboten for katsu curry, Yardbird for skewers and Zuma for tempura spring rolls – ex-banker has her home comforts nailed; she enjoys classic and modern Chinese fare too, and Indian street food.
Kenneth Ng likes to try new things, but he is a fan of classic dai pai dong and the old-school Tung Po seafood restaurant. He also enjoys omakase at Sushi Gin and a warming bowl of snake soup in the winter.
Kenneth Ng likes to try new things, but he is a fan of classic dai pai dong and the old-school Tung Po seafood restaurant. He also enjoys omakase at Sushi Gin and a warming bowl of snake soup in the winter.
Hong Kong’s revolving door of dining options makes it impossible to answer the generic question, ‘Are there any good restaurants you would recommend? Andrew Sun argues that it’s as vague as asking a stranger, ‘Who should I date?’
Hong Kong’s revolving door of dining options makes it impossible to answer the generic question, ‘Are there any good restaurants you would recommend? Andrew Sun argues that it’s as vague as asking a stranger, ‘Who should I date?’
Kim Robinson has worked with the likes of Princess Diana, Kate Moss and Anita Mui. Here are his favourite restaurants in Hong Kong.
Kim Robinson has worked with the likes of Princess Diana, Kate Moss and Anita Mui. Here are his favourite restaurants in Hong Kong.
From a small town in Germany, Peter Find is the executive chef of the Ritz-Carlton in Tsim Sha Tsui. He tells us his top Hong Kong haunts. He is a big lover of Chinese cuisine, but is no fan of chicken feet.
From a small town in Germany, Peter Find is the executive chef of the Ritz-Carlton in Tsim Sha Tsui. He tells us his top Hong Kong haunts. He is a big lover of Chinese cuisine, but is no fan of chicken feet.
Stephanie Wong grew up enjoying many of her most memorable meals at home, where freshness and seasonality of ingredients were key – principles that shaped her deeply as a diner and now a chef.
Stephanie Wong grew up enjoying many of her most memorable meals at home, where freshness and seasonality of ingredients were key – principles that shaped her deeply as a diner and now a chef.
Christian Bau, the chef behind the three-Michelin-star Victor’s Fine Dining, in Perl-Nennig, Germany,was one of the first to incorporateAsian elements into French haute cuisine.
Christian Bau, the chef behind the three-Michelin-star Victor’s Fine Dining, in Perl-Nennig, Germany,was one of the first to incorporateAsian elements into French haute cuisine.
Indira Pun, Mandarin Oriental’s director of concierge and guest experience, likes to eat healthy food, but isn’t afraid to try something new. She likes everything from Michelin star cooking to packed dim sum restaurants.
Indira Pun, Mandarin Oriental’s director of concierge and guest experience, likes to eat healthy food, but isn’t afraid to try something new. She likes everything from Michelin star cooking to packed dim sum restaurants.
Dirk Dalichau, general manager of the Eaton HK hotel in Jordan, is an adventurous diner who is very picky about quality and price. He doesn’t mind spending a lot, but it needs to be worth it.
Dirk Dalichau, general manager of the Eaton HK hotel in Jordan, is an adventurous diner who is very picky about quality and price. He doesn’t mind spending a lot, but it needs to be worth it.
Caroline Chow avoids processed foods, deep-fried dishes, cream and alcohol. She Googles the nutritional value of new foods, but admits to eating the odd guilty brownie.
Caroline Chow avoids processed foods, deep-fried dishes, cream and alcohol. She Googles the nutritional value of new foods, but admits to eating the odd guilty brownie.
The place her future husband took her on their first date is still Maggie Chooi-Walton’s go-to place for dim sum. She tells us too about where she and friends go for Malaysian food when homesick, a must-go cake shop and a place to celebrate.
The place her future husband took her on their first date is still Maggie Chooi-Walton’s go-to place for dim sum. She tells us too about where she and friends go for Malaysian food when homesick, a must-go cake shop and a place to celebrate.
If you are dining out consider the likely of traffic jams, or if you are entertaining at home, opt for the less-expensive Prosecco over Champagne, make sure you have Spotify, and when the times comes for people to leave, give your building’s guard a call to help sell a fake noise complaint
If you are dining out consider the likely of traffic jams, or if you are entertaining at home, opt for the less-expensive Prosecco over Champagne, make sure you have Spotify, and when the times comes for people to leave, give your building’s guard a call to help sell a fake noise complaint
Jeanine Hsu, founder of a jewellery label, tells us where to find the best eat-all-you-can dim sum and no-frills Italian, and has an unusual place to take visitors for a meal.
Jeanine Hsu, founder of a jewellery label, tells us where to find the best eat-all-you-can dim sum and no-frills Italian, and has an unusual place to take visitors for a meal.
The key to gift selection is often just to go with the flow with a Ralph Lauren tie for Dad, a professional Kitchen Aid mixer for mum and a Netflix subscription for the younger generation
The key to gift selection is often just to go with the flow with a Ralph Lauren tie for Dad, a professional Kitchen Aid mixer for mum and a Netflix subscription for the younger generation
Cherry Cheung inherited her grandparents’ northern Chinese taste buds and has a weakness for simple meals done well. But when she goes upmarket, she aims high – literally.
Cherry Cheung inherited her grandparents’ northern Chinese taste buds and has a weakness for simple meals done well. But when she goes upmarket, she aims high – literally.