appConfigEntityId

bodyType

customContents

entityId

entityUuid

isVideo

articlePageQuery

article

articleSchemaContent

content

hooksArticlePageAdvertisementConfigArticle

appConfig

filter

json

liveArticle

Gavin Yeung

The past year has been chock-full of mouthwatering bites and novel sips, and at PostMag, we’ve had the distinct pleasure of covering only the most intriguing stories from the constantly simmering world of food and drink. Here’s a look back at our most delectable long reads from the past 12 months.
1. The fabulous fridge

The fridge is one of those appliances that is a wonder of modern technology but also mostly ignored – that is, until a power cut forces us to scramble to save our groceries. Peter Neville-Hadley’s interview with British author Nicola Twilley shows us just how much of an impact refrigerators have had on the way we eat and live, and why we should never take them for granted again.
2. Tea time with rare brews

Expensive wines are a dime a dozen, but unbeknown to many Hongkongers, the world of prized teas is equally, if not more, rarefied. In August, some of the city’s most qualified tea experts gave us an insider’s look at the world of rare brews, including one record-setting brick of leaves.
3. For the love of instant noodles

The cover story of our relaunch issue as the brand-new PostMag covered a crop of young chefs who are remaking fine dining in Hong Kong and Shenzhen in their own image – and the guilty pleasures they indulge in along the way.
4. Samsen’s success

One of the few Hong Kong dining establishments to have achieved a cultlike following, Thai-Chinese restaurant Samsen caused considerable excitement in November when it opened its long-awaited third location, in Central. We took a look at how the brand came to be.
5. A culinary oasis on Lamma Island

One of the city’s best-kept gastronomic secrets can be found in a designer villa on a picturesque island accessible only by speedboat. Sounds too good to be true? See what we thought after our own visit.


How UK chefs are reinventing Cantonese prawn toast in thrillingly delicious ways

Hong Kong’s pizza scene heats up with new spots Vincenzo Capuano and The Pizza Bar on 38th

Drink in Focus: Bamboo at Bar Anima

Why do we need so many pots and pans in Hong Kong’s tiny kitchens?

Food and Drinks

Our favourite 5 food stories of 2024, from rare Chinese teas to a culinary oasis

Hong Kong chef Frankie Wong of Ankôma takes a break from service to indulge in a pot noodle. Photo: Jocelyn Tam


Frostbite: How Refrigeration Changed Our Food, Our Planet and Ourselves, by Nicola Twilley. Photo: Handout

Nana Chan, founder of Plantation Tea Bar in Sai Wan, Hong Kong. Photo: Jocelyn Tam

Chef Frankie Wong at Ankôma restaurant in Tsim Sha Tsui, Hong Kong. Photo: Jocelyn Tam

Samsen’s famed Wagyu beef boat noodles are on the menu at Samsen’s Central location in Hong Kong. Photo: Jocelyn Tam

Chef Stefanie Leung used to be a lawyer – then she created OOAK Lamma, a culinary island oasis in Hong Kong. Photo: Jocelyn Tam

Hong Kong’s obsession with ice cream is anything but chill

Liz & Tori is named for chef Vicky Cheng’s daughters. Photo: Liz & Tori

Yonna Yonna Gelato recreates the flavours of Okinawa in gelato form. Photo: Yonna Yonna

A Dairy Farm ice cream counter housed in a Wellcome supermarket, in 1978. Photo: SCMP Archives

Two youngsters buying soft ice cream cones from a Mister Softee van in 1995. Photo: SCMP Archives

Fabio Bardi, co-founder of Tozzo. Photo: Tozzo

Snack Baby specialises in animal- and dairy-free gelato. Photo: Snack Baby

The hottest new openings in Hong Kong, December 15-21

Discover Hong Kong’s latest culinary hotspots such as the Marmo Bistro at Rosewood Hong Kong. Photo: Marmo Bistro

Bolo Bolo is Lan Kwai Fong’s newest food addition. Photo: Bolo Bolo

Saemaeul Sikdang is the brainchild of Culinary Class Wars star Baek Jong-won. Photo: Saemaeul Sikdang

Côte de boeuf à la Bordelaise from Marmo Bistro. Photo: Marmo Bistro

A chocolate sandwich by Snowsand, a winter-exclusive dessert brand from Hokkaido, Japan. Photo: Snowsand

How an underrated Japanese spirit became a new cocktail staple in Hong Kong

Devender Sehgal, The Aubrey’s assistant general manager, has popularised shochu as a serious cocktail ingredient. Photo: The Aubrey

Devender Sehgal toasts a delegation from Kagoshima. Photo: The Aubrey

Kagoshima governor Koichi Shiota presents a certificate to Devender Sehgal. Photo: Gavin Yeung

Devender Sehgal shakes up a cocktail at The Aubrey, Hong Kong. Photo: Gavin Yeung

The Itsuki is based on the lychee-like Daiyame 40 shochu. Photo: The Aubrey

The Amami Island cocktail features acoustically aged Lento shochu and Katana sweet potato shochu. Photo: The Aubrey

The Hong Kong diner that’s served traditional claypot rice since 1971

Steamed chicken claypot rice at Hong Kong’s Wing Hop Sing. Photo: Alexander Mak

A waiter at Wing Hop Sing brings out claypot rice to customers immediately once they are ready. Photo: Alexander Mak

Most of the customers come to Wing Hop Sing for the eatery’s claypot rice. Photo: Alexander Mak

Hand-sliced beef claypot rice with a raw egg and steamed mushroom and chicken claypot rice. Photo: Alexander Mak

Wing Hop Sing is a 53-year-old restaurant, serving Hong Kong traditional claypot rice. Photo: Alexander Mak

Wing Hop Sing charged an additional HK$10 fee to make the rice extra crispy. Photo: Alexander Mak

How Mandarin Oriental Hong Kong’s eateries are honouring their legacies in the 21st century

A veteran bartender at The Chinnery. Photo: Mandarin Oriental Hong Kong

The new entrance to The Chinnery. Photo: Mandarin Oriental Hong Kong

The refreshed interiors of The Chinnery. Photo: Mandarin Oriental Hong Kong

The new iteration of The Chinnery serves new and classic dishes, including Bengali mixed fish curry and chicken tikka. Photo: Mandarin Oriental Hong Kong

A classic shepherd’s pie at The Chinnery. Photo: Mandarin Oriental Hong Kong

The revamped, light-filled interior of Clipper Lounge. Photo: Mandarin Oriental Hong Kong

The redesigned buffet station at Clipper Lounge. Photo: Mandarin Oriental Hong Kong

The seafood buffet station at Clipper Lounge. Photo: Mandarin Oriental Hong Kong

PostMag

Food & Drink

The refrigerator’s impact on our lives, instant noodles and a picturesque private restaurant are among our highlights of the past 12 months


The refrigerator’s impact on our lives, instant noodles and a picturesque private restaurant are among our highlights of the past 12 months.


Our favourite 5 food stories of 2024, from rare Chinese teas to a culinary oasis

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}The refrigerator’s impact on our lives, instant noodles and a picturesque private restaurant are among our highlights of the past 12 months

.css-1mniedq{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;}1. The fabulous fridge

The refrigerator’s impact on our lives, instant noodles and a picturesque private restaurant are among our highlights of the past 12 months

1. The fabulous fridge