Wild venison Rossini-style, mushroom, caramalised pine nuts and grand veneur sauce, at Caprice, the place Daniel Calvert goes for a celebration meal. Photo: Nora Tam

Where a French restaurant chef eats world’s best suckling pig, and more, in Hong Kong

  • For Daniel Calvert, Pang’s Kitchen is the Hong Kong equivalent of a Parisian bistro, while Seventh Son is the place to go for an education in Cantonese food
  • He tells us where he gets his banh mi deliveries from, and why he’s a fan of Danny Yip at The Chairman and Matt Abergel at Ronin
Topic |   Hong Kong dining recommendations

TOP PICKS

Wild venison Rossini-style, mushroom, caramalised pine nuts and grand veneur sauce, at Caprice, the place Daniel Calvert goes for a celebration meal. Photo: Nora Tam
READ FULL ARTICLE