Saba bonzushi – thick pieces of mackerel pressed onto vinegared rice – for takeaway at Nikushou, a Japanese grilled meat restaurant in Hong Kong. Photo: Jonathan Wong Saba bonzushi – thick pieces of mackerel pressed onto vinegared rice – for takeaway at Nikushou, a Japanese grilled meat restaurant in Hong Kong. Photo: Jonathan Wong
Saba bonzushi – thick pieces of mackerel pressed onto vinegared rice – for takeaway at Nikushou, a Japanese grilled meat restaurant in Hong Kong. Photo: Jonathan Wong

How Hong Kong’s Michelin-star and high-end restaurants took on the takeaway challenge amid coronavirus pandemic

  • These aren’t your average Deliveroo orders – think Peking duck with steamed pancakes, or a US$230 Hokkaido horsehair crab hotpot
  • Belon, Duddell’s and Nikushou all said packaging was one of the biggest issues they faced in creating their takeaway menus

Topic |   Food and Drinks
Saba bonzushi – thick pieces of mackerel pressed onto vinegared rice – for takeaway at Nikushou, a Japanese grilled meat restaurant in Hong Kong. Photo: Jonathan Wong Saba bonzushi – thick pieces of mackerel pressed onto vinegared rice – for takeaway at Nikushou, a Japanese grilled meat restaurant in Hong Kong. Photo: Jonathan Wong
Saba bonzushi – thick pieces of mackerel pressed onto vinegared rice – for takeaway at Nikushou, a Japanese grilled meat restaurant in Hong Kong. Photo: Jonathan Wong
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