An Estro, the pigeon is “a performance on a plate with the bird wrapped in fig leaves and cooked in clay, and the chef opens it table”, writes Lisa Cam. Photo: Estro
An Estro, the pigeon is “a performance on a plate with the bird wrapped in fig leaves and cooked in clay, and the chef opens it table”, writes Lisa Cam. Photo: Estro
Good Eating

5 new Hong Kong restaurants reviewed: from high-end Italian Estro and omakase at The Peninsula’s Kushiro, to classic Cantonese dining at the rejuvenated Yung Kee

  • Beloved roast meat institution Yung Kee is finally back after a long renovation, with a fresh vibe recalling the 60s heyday of Wong Kar-wai’s In the Mood for Love
  • Times Square gains the Sichuan stylings of Chuan while Bacchus pairs an 800-bottle wine cellar with stellar East-meets-West nosh

Topic |   Good Eating
An Estro, the pigeon is “a performance on a plate with the bird wrapped in fig leaves and cooked in clay, and the chef opens it table”, writes Lisa Cam. Photo: Estro
An Estro, the pigeon is “a performance on a plate with the bird wrapped in fig leaves and cooked in clay, and the chef opens it table”, writes Lisa Cam. Photo: Estro
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