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David Ho

DO THIS
Waterfall Sports & Wellness

This Olympic City One fitness centre has undergone a revamp, bringing fresh options for the city’s active crowd. Tennis fans can test their serves against Hong Kong’s first AI robot tennis machine in the outdoor court and the feeding machines indoors. There are also indoor and outdoor court options for pickleball and basketball players. Golfers get to work on their swings in the PGA Golf Zone, complete with Top Tracer technology. As a sign of the times, it also comes with a gym equipped for all the latest fitness trends, including Hyrox. Just one membership grants you access to all of the above, and more.
2/F, Olympian City One, 11 Hoi Fai Road, Tai Kok Tsui
EAT THIS
Lakeview Palace

If you find yourself in Macau with a hankering for dim sum, head to Lakeview Palace at Wynn Palace. As a champion of “Huaiyang-Cantonese confluence”, chef Kevin Zhu’s new menu features dim sum that reimagines Jiangnan classics. The abalone and pork belly puffs are delicate with flaky skin that resembles chrysanthemum-cut tofu. Even the humble siu mai has been given an upgrade: one version contains pork enriched with fresh bamboo shoot soup, and a river shrimp version houses a lava egg yolk for a surprisingly rich bite.
G/F, West Esplanade, Wynn Palace, Avenida da Nave Desportiva, Cotai, Macau
SEE THIS
Digital Emotions

DX Design Hub’s “Digital Emotions – From Electric Pulse to Human Touch” exhibition unites 15 artists and designers from Hong Kong and the Czech Republic. Using algorithms, pixels and data streams as a shared creative language, they explore how technology reshapes human perceptions of distance, identity, connection and emotional resonance. The art space’s gallery has been transformed into an immersive environment, with AI-generated videography, interactive installations, generative imagery and cross-disciplinary works combining laser, LED, projection and sound. Runs until August 31.
1/F, DX Design Hub, 280 Tung Chau Street, Sham Shui Po
DRINK THIS
Qué Pasa

Who doesn’t love happy-hour prices? From 3pm to 8pm, Tai Hang hang-out Qué Pasa is offering a selection of drinks for HK$48 a pop. Being a tapas place, it inevitably ventures into Spanish territory with sangria and the Marianito – an aromatic, low-proof Negroni-style serve that blends sweet vermouth, gin, Campari and bitters. Our summer picks, though, are the cava-based cocktails: the Agua de Valencia, a bright, sunny blend of gin, orange juice and cava; and the tropical Cava y Guava, which pairs guava and pear with rum and cava. And from 6pm on Tuesdays, there’s a 90-minute, free-flow tapas option (HK$248 per person).
G/F, 98 Tung Lo Wan Road, Tai Hang


Our cheat sheet for the best things to do in Hong Kong, July 12-18

Our cheat sheet for the best things to do in Hong Kong, June 21-28

The best things to do in Hong Kong, June 14–20

The best things to do in Hong Kong, May 24–30

Your Perfect Week

Mycelium (2006), by Czech artist Jakub Nepraš, part of the "Digital Emotions — From Electric Pulse to Human Touch" exhibition at DX Design Hub. Photo: courtesy HKDC

The PGA Golf Zone at Waterfall Sports & Wellness. Photo: courtesy Waterfall Sports & Wellness

Siu mai has been reimagined at Lakeview Palace at Wynn Palace in Macau. Photo: courtesy Lakeview Palace at Wynn Palace

An exhibit at “Digital Emotions – From Electric Pulse to Human Touch”. Photo: courtesy of HKDC

Qué Pasa has a 90-minute free-flow tapas offer on Tuesdays. Photo: courtesy Qué Pasa

Discover Negros Occidental: the Philippines’ organic slow-food paradise

Crabs are quickly sorted for size then steamed to lock in their freshness, in Tortosa, Negros Occidental, in the Philippines. Photo: Jocelyn Tam

The signature dish at Aida’s Chicken Inasal – flame-licked birds marinated in a blend of garlic, ginger, annatto oil and calamansi, then slow-grilled over charcoal. Photo: Jocelyn Tam

Fishermen sort through the day’s catch of blue swimmer crabs in Tortosa, a small fishing village an hour’s drive from Bacolod. Photo: Jocelyn Tam

Crabs are steamed in huge baskets to lock in their freshness, in Tortosa. Photo: Jocelyn Tam

Francisco “Kiko” Torno prepares a multi-course lunch on a dyke at his fish farm. Photo: Jocelyn Tam

Mud clams raised on Torno’s aquaculture farm are roasted over an open fire. Photo: Jocelyn Tam

Pagatpat mangrove trees on Suyac Island, a 20-minute outrigger boat ride from the Negros mainland. Photo: Jocelyn Tam

Carbin Reef, a spit of pristine white sand topped by a handful of windblown palm trees and a tarpaulin tent. Photo: Jocelyn Tam

Sea urchins at Carbin Reef. Photo: Jocelyn Tam

Ramon “Chin Chin” Uy Jnr, founder of the Fresh Start Organics farm network. Photo: Jocelyn Tam

Earthworm “employees” at a Fresh Start Organics farm. Photo: Jocelyn Tam

Dry-aged Wagyu beef, fermented kamote mash and organic roasted vegetables at Sauma. Photo: Jocelyn Tam

Chris Fadriga with one of his Criollo cacao beans. Photo: Jocelyn Tam

Discover Janda Baik, the rainforest retreat near the Malaysian capital

The grounds of the Sentosa Janda Baik resort are a riot of lotus leaves, statuesque traveller’s palms, coconut trees and fragrant frangipani. Photo: John Brunton

The jungle outside Bentong. Photo: John Brunton

Tampik waterfall, in Janda Baik. Photo: John Brunton

Canopy Villa, a glamping resort surrounded by jungle-clad hills, with safari-style tents and food served at communal tables. Photo: John Brunton

Hidden in the tropical gardens of Sentosa Janda Baik, this traditional Malay pavilion, known as a Pondok, is made of bamboo and rattan, and is used for romantic dinners and yoga sessions. Photo: John Brunton

The White Gallery at Sentosa Janda Baik hosts cultural exhibitions that range from the avant-garde to the tribal. Photo: John Brunton

Janda Baik’s goat farm, surrounded by jungle and at the end of a winding road, is a favourite among visitors. Photo: John Brunton

Organic restaurant A Little Farm on the Hill is the ultimate Janda Baik address for foodies. Photo: John Brunton

A Little Farm on the Hill was founded by Malaysian-Chinese couple Lisa Ngan and Pete Teo. Photo: John Brunton

A traditional hawker-stall dish, yong tau foo features local tofu and vegetables stuffed with a fish and minced-meat paste. This example was pictured in Bentong, at a stall that serves only yong tau foo. Photo: John Brunton

Dominating the entrance to Bentong, the Kwong Fook temple dates back to the late 19th century and was constructed with donations from the local Hakka and Cantonese communities. Photo: John Brunton

Hong Kong-style cha chaan teng cafes thrive globally as Gen-Z embraces nostalgic dining

Tai On Coffee and Tea Shop, in Hong Kong's Yau Ma Tei district, has harnessed the power of social media to attract young diners. Photo: Alexander Mak

Tourists queue outside the Lan Fong Yuen cha chaan teng in Hong Kong’s Central district. Photo: Elson Li

Mido Cafe in Yau Ma Tei district has had to restrict photography inside its premises. Photo: Kylie Knott

A photography and artwork exhibition about cha chaan teng at K11 Art Mall in Tsim Sha Tsui. Photo: Eugene Lee

Charles Lai (left) and Kay Chan, curators of the “Cha Chaan Teng Codex – Tales of Invisible Designs” exhibition at Gate33 Gallery in Airside, Kai Tak. Photo: Elson Li

A caramel lava egg tart at Tai On Coffee and Tea Shop. Photo: Alexander Mak

Tai On Coffee and Tea shop has attracted a young client base. Photo: Alexander Mak

Discover Tainan’s culinary renaissance at Yudao with chef Nick Yang

Nick Yang, chef-owner of Yudao, selects edible flowers from the restaurant’s farm. Photo: Alexander Mak

The exterior of Yudao, on Yuguang Island, Tainan. Photo: Alexander Mak

Yang prepares a quail dish. Photo: Alexander Mak

Edible flowers from the restaurant’s farm. Photo: Alexander Mak

Yang collects eggs from the restaurant’s chicken coop. Photo: Alexander Mak

Yang cooks quail and Wagyu beef on a charcoal grill. Photo: Alexander Mak

Yang’s charcoal-grilled quail breast and deep-fried quail leg, served with fish oil sauce and Taiwan garlic sprouts at Yudao. Photo: Alexander Mak

A dish of Berkshire pork, sugar apple and cinnamon at Yudao. Photo: Yudao

Milkfish, preserved cauliflower and bergamot at Yudao. Photo: Yudao

The dining room at Yudao. Photo: Alexander Mak

Yang says his goal is to showcase Tainanese ingredients. Photo: Alexander Mak

Hong Kong’s seafood whisperer Peter Kam takes us on a pre-dawn tour of the city’s premier fish market

At 5am, it’s still dark at the Aberdeen Wholesale Fish Market, as fishermen and workers go about offloading the morning’s catch. Photo: Alexander Mak

Fishermen and workers at Aberdeen Wholesale Fish Market offload the morning’s fresh catch at 4am. Photo: Alexander Mak

A fresh lobster at Peter Seafood in Aberdeen. Photo: Alexander Mak

On the Aberdeen Wholesale Fish Market tour are (from left) Leung Chun-wah, executive chef and co-owner of Racines; Gabe Chan, seafood buyer and sales marketing executive at Peter Seafood; Manav Tuli, chef-owner of Leela; Paolo Olivieri, founder and executive chef of Dieci; and Peter Kam, owner and director of Peter Seafood. Photo: Alexander Mak

Gabe Chan (left) and Leung Chun-wah inspect the goods. Photo: Alexander Mak

Steamed dry-aged coral grouper with roasted kombu seaweed corn sauce at Racines. Photo: courtesy Racines

Dieci’s zuppa di pesce featuring a rotating selection from Peter Seafood. The fish soup is available as a special on the weekend brunch menu. Photo: courtesy Dieci

Peter Kam (right) explains the fishing and fish-handling processes on his boat near the Aberdeen pier. Photo: Alexander Mak

Peter Kam’s boat near Aberdeen pier, a 40-year-old wooden pontoon with no engine and a licence the government will probably never issue again. Photo: Alexander Mak

Manav Tuli (left) inspects a squid with Peter Kam. Photo: Alexander Mak

Leela’s new Flavours of Hong Kong menu. Photo: courtesy Leela

The tour party of the Aberdeen Wholesale Fish Market (from left): Paolo Olivieri of Dieci; Leung Chun-wah of Racines; Peter Kam, owner Peter Seafood; Gabe Chan of Peter Seafood; and Manav Tuli of Leela. Photo: Alexander Mak

A worker at the Aberdeen Wholesale Fish Market sorts seafood for distribution. Photo: Alexander Mak

Four o’clock in the morning at the Aberdeen Wholesale Fish Market. Photo: Alexander Mak

A dry-ageing cabinet at Peter Kam’s office in an Aberdeen industrial building. Photo: Alexander Mak

Gabe Chan (left) and Peter Kam at the pier by the Aberdeen Wholesale Fish Market. Photo: Alexander Mak

PostMag

Food & Drink

Culture

Feast on Lakeview Palace’s Jiangnan-inspired dim sum, enjoy happy hour at Qué Pasa, get in touch with your ‘Digital Emotions’ at DX Design Hub and try out an assortment of sports at the revamped Waterfall Sports & Wellness


Feast on Lakeview Palace’s Jiangnan-inspired dim sum, enjoy happy hour at Qué Pasa, get in touch with your ‘Digital Emotions’ at DX Design Hub and try out an assortment of sports at the revamped Waterfall Sports & Wellness.


Hong Kong

Where to eat in Hong Kong