Agedashi tofu topped with grated daikon and fish roe at Rerere 1001 Kushiyaki in Causeway Bay. Photo: Edmond So

Hong Kong izakaya Rerere 1001 Kushiyaki friendly, relaxed just like in Japan

  • From the super spicy cod innards to the subtly flavoured agedashi tofu, Rerere 1001 didn’t disappoint
  • Highlights of the visit were the grilled pine needle crab and the skewers
Topic |   Hong Kong restaurant reviews

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Agedashi tofu topped with grated daikon and fish roe at Rerere 1001 Kushiyaki in Causeway Bay. Photo: Edmond So
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Kombu-cured horse mackerel with celtuce, seaweed, cucumber and wheatgrass sauce. Photo: Jonathan Wong

Michelin-star restaurant Amber redefines French food with dairy-free menu as part of revamp

  • Hong Kong two-Michelin-star restaurant reopened this week with new decor, a new menu and a bold new culinary philosophy
  • In place of dairy products, chefs use cold-pressed, plant-based oils and ‘milks’ made from soy, nut and rice
Topic |   Food and Drinks

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Kombu-cured horse mackerel with celtuce, seaweed, cucumber and wheatgrass sauce. Photo: Jonathan Wong
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