Advertisement
On the Menu | What recession? With a US$950 tasting experience, restaurants are pushing the upper limits of pricing in a post-pandemic world
- As the restaurant business gets back into full swing, international chef collaborations, pop-ups and high-end dining clubs are cropping up everywhere
- The one thing they all have in common is extravagance, from the menus to the prices, but seats are selling out as fast as they become available
Reading Time:2 minutes
Why you can trust SCMP
Exclusive members-only dining and drinking clubs are everywhere right now, pop-ups are cropping up constantly, and four-hands dinners featuring international chefs are back on the table.
“Nature is healing,” the meme goes. And so the dining world rumbles back to life, the scars of the past few years still there but feeling a little less sore than before.
Over the past few weeks, the Hong Kong fooderati have been going into overdrive, loins lit by the frisson of excitement from continuous new restaurant openings, guest shifts and chef crossovers.
Advertisement
A fruitful collaboration between chefs Ricardo Chaneton, of modern South American restaurant Mono, and Jordy Navarra of the much-lauded Toyo Eatery in Manila had a few food writers declaring it already their meal of 2023.
At a lunch hosted by ZS Hospitality in Testina, where chef Diego Rossi from Trippa Milano teamed up with the Hong Kong team on an “offaly-good” menu, the dining room was pumping.
Advertisement
Advertisement
Select Voice
Choose your listening speed
Get through articles 2x faster
1.25x
250 WPM
Slow
Average
Fast
1.25x