Rhubarb ravioli filled with yoghurt and ginger in lychee and rose juice from Angelini.

Hong Kong menu specials: French celebration, Solaia wine dinner and two guest chefs

Catch Alessandro Negrini from Milan cooking at Angelini and Andrew Wong from London guesting at Above & Beyond, and The Good France event

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Rhubarb ravioli filled with yoghurt and ginger in lychee and rose juice from Angelini.
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