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Andrew Sun
Andrew Sun has dabbled in many shades of the media spectrum for 25 years, from college radio, TV, print and online columnist to starting film festivals, managing music labels and authoring food books. Someday he will figure what he wants to be when he grows up.
Andrew Sun has dabbled in many shades of the media spectrum for 25 years, from college radio, TV, print and online columnist to starting film festivals, managing music labels and authoring food books. Someday he will figure what he wants to be when he grows up.
Michael Larkin, manager of Lala in Central, shares where he enjoys Hanoi flavours, ‘fantastic’ Italian, seafood, ramen, beef and dumplings.
Whether stinky tofu, durian or strong spices, what smells are acceptable and what aren’t is ambiguous. Where should the line be drawn?
Natalie Lau reveals her favourite restaurants and snack shops in the city, including where she goes for street food and a floating feast.
Architect firm boss Richard Wood reveals where he goes for local Hong Kong food as well as his Italian, Japanese and French go-tos.
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Redzepi’s abuse at Noma is inexcusable but a #MeToo-style movement is unlikely among restaurant staff accustomed to pressure-cooker kitchens.
Art Central 2026 curator Zoie Yung shares her favourite spots for Hong Kong comfort food, brunches, Chiu Chow bites and late-night skewers.
Té Bo sommelier Stanko Luksic reveals his favourite Hong Kong restaurants for French food and a place for drinks, plus a gem in Singapore.
Eric Hsu put his chemistry degree to good use, turning his garage-based business into one of Australia’s biggest makers of soy products.
Chris Kempczinski’s timid taste test of McDonald’s new Big Arch sparked a slew of trolling responses from Burger King, Wendy’s and A&W.
Business strategist Jean-Francois Goyette reveals where he goes for noodles, dessert, snacks and a ‘cinematic view of Hong Kong’.
A food marketing veteran reveals her top dim sum spots and Italian food with a Hong Kong view, as well as her top pick in South Korea.
Our taxes helped build the airport and our tickets include airport tax, so why should we pay extra for food and drinks before take-off?
Streetwear designer Jeff Staple reveals where he goes for noodles, macaroni soup, roast goose and ‘a love letter to Chinese ingredients’.
From restaurants serving top Cantonese food to shopping streets and Sun Yat-sen’s former home, Zhongshan provides a feast for the senses.
Keith Yam of Tuber Umberto Bombana and Cannubi reveals his Hong Kong restaurant hotspots for Italian, Japanese, Chinese and more.
Cramped tables, no privacy, overpriced set menus – why not just stay at home and cook, or share takeaway comfort food snuggled on the sofa?
Genoa native Fabio Mariella shares his favourite restaurants for top Italian dishes, French chicken, dim sum, Peking duck and Indian.
Eric Chan of Pedder Chinese shares his favourite Hong Kong restaurants for Spanish food, chicken congee and his ‘guilty pleasure’.
Perhaps now the restaurant, like its famous neon sign has already done, should retire to a better place in our collective cultural memory.
Florence Tsai reveals her favourite Hong Kong restaurants for meals including classic dim sum, New York-style pizzas and late-night sushi.
Korean-Canadian chef Yong Soo-do, who didn’t eat a hamburger until he was in Primary Six, loves simple food done well.
Plantation Bay has been a hotspot in Cebu, the Philippines, since 1996. Owner Manny Gonzalez shares why his independent property is special.
Andrew Sun asks that with alcohol consumption at record lows in many places, why do we need Dry January and no- or low-alcohol drinks?
Retired banker Ernesto Ng is equally happy in a private members’ club as he is munching on curry braised beef brisket in a cha chaan teng.
Bonhams senior wine specialist Dora Kam shares her favourite Hong Kong dining spots for roast goose, exceptional wine pairings and more.
Osteria Uno chef Bhupendra Singh developed his Italian cooking skills in restaurants run by Gordon Ramsay, Mario Batali and Enrico Bartolini.
Abalone, one of the stars of the Hong Kong Brands and Products Expo, was once an aspirational banquet item. Now, anyone can buy a tin of it.
Lorenzo Antonio Iosco from the Hong Kong Philharmonic Orchestra loves Chinese dumplings and Peking duck, and he has to have good coffee.
At his Hong Kong patisserie Mimmo, Domenico Giammarella is blending French techniques with Italian flair. But another Asian city is calling.
