What makes a traditional Christmas dinner? Depends on where you’re from – and for 3 Hong Kong-based chefs, the festive season is definitely about more than just turkey

Harbourside Grill’s Armand Sablon always had capon chicken at Christmas and Hue’s Anthony Hammel swears by his father’s trifle, while Cobo House’s Ray Choi and Devon Hou take an innovative approach with Asian flavours