High-end restaurants in Hong Kong, which cannot serve dine-in dinners beause of Covid-19 restrictions, are selling takeaways and meals for delivery for the first time. Wooden packaging is used for Date by Tate’s Gastronomy Box. Photo: Tate High-end restaurants in Hong Kong, which cannot serve dine-in dinners beause of Covid-19 restrictions, are selling takeaways and meals for delivery for the first time. Wooden packaging is used for Date by Tate’s Gastronomy Box. Photo: Tate
High-end restaurants in Hong Kong, which cannot serve dine-in dinners beause of Covid-19 restrictions, are selling takeaways and meals for delivery for the first time. Wooden packaging is used for Date by Tate’s Gastronomy Box. Photo: Tate
Susan Jung
Opinion

Opinion

Feast or Famine by Susan Jung

Fine-dining takeaway meals take off amid Covid-19 dine-in ban – and yes, they cost a bit more

  • To pay the bills amid Covid-19 dine-in ban, fine-dining restaurants are offering meals for takeaway and delivery, carefully packaged with serving instructions
  • Dearer than regular takeaways, they have found a ready market – Michelin-star Tate Dining’s dinner for two, delivered for HK$1,960, has a one-week waiting list

Susan Jung
Susan Jung

Updated: 8:45am, 14 Aug, 2020

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High-end restaurants in Hong Kong, which cannot serve dine-in dinners beause of Covid-19 restrictions, are selling takeaways and meals for delivery for the first time. Wooden packaging is used for Date by Tate’s Gastronomy Box. Photo: Tate High-end restaurants in Hong Kong, which cannot serve dine-in dinners beause of Covid-19 restrictions, are selling takeaways and meals for delivery for the first time. Wooden packaging is used for Date by Tate’s Gastronomy Box. Photo: Tate
High-end restaurants in Hong Kong, which cannot serve dine-in dinners beause of Covid-19 restrictions, are selling takeaways and meals for delivery for the first time. Wooden packaging is used for Date by Tate’s Gastronomy Box. Photo: Tate
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Susan Jung

Susan Jung

Susan Jung trained as a pastry chef and worked in hotels, restaurants and bakeries in San Francisco, New York and Hong Kong before joining the Post. She is academy chair for Hong Kong, Macau and Taiwan for the World's 50 Best Restaurants and Asia's 50 Best Restaurants.