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Food & Drink

Food trends, restaurant and bar recommendations, plus rising chefs to know

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Where to eat in Hong Kong
100 Top Tables
Restaurant Guide 2025
Macau’s late-night dining culture sets the city aglow. Photo: Jocelyn Tam

Craving a midnight bite in Macau? The city’s top chefs are here to help

Food and Drinks
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The soft boiled egg and avocado toast from Matchali. Photo: courtesy Matchali
Wing Lei Bar’s espresso martini. Photo: Jocelyn Tam
Chef Yoshiteru Ikegawa uses Kishu binchotan, a revered type of charcoal from Wakayama prefecture. Photo: courtesy Torikaze
Chef Ardy Ferguson (centre) and his mentor, chef Vicky Lau (right), at the S.Pellegrino Young Chef Academy Competition in Milan, Italy. Photo: courtesy S.Pellegrino
The Napa Valley’s Château Montelena is collaborating with Hong Kong restaurant Lai Ching Heen for a wine pairing dinner. Photo: courtesy Château Montelena
Saicho is just one of many labels offering non-alcoholic beverage options today. Photo: courtesy Saicho
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Kowloon Bay trattoria Mi Manchi’s octopus rigatoni with XO sauce. Photo: courtesy Mi Manchi
A dessert of durian espuma, blackberry and jasmine by Miko Calo. 06NOV25 SCMP / Jocelyn Tam
‘Tis the season for cocktails. Photo: Jocelyn Tam
Marc Hofmann (right), co-founder of Jean-Pierre, with chef de cuisine John Troupis. Photo: Jocelyn Tam
An “East-meets-West” festive tablescape by Gloria Chung. Photo: Jocelyn Tam
Lobster Bar and Grill’s Cary Docherty. Photo: courtesy Island Shangri-La

Tiny oven, big traditions: one chef’s Christmas recipe book

Food and Drinks
The Ting Koo-ki Mad Skills Battle, part of the “Circus Plays” event, returns to Tai Kwun in Hong Kong this month. Photo: Visual Voices
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Dishes at Jija by Vicky Lau focus on Yunnan’s robust flavours and famed produce. Photo: courtesy Jija by Vicky Lau
A Sarawak native jungle cooking. Photo: courtesy KINO magazine
Peridot is located at Summit 38, on the 38th floor of The Henderson, Hong Kong. Photo: Alexander Mak
Pastry chef Michel Lo shapes a chocolate statue of The Smurfs that will weigh over 70 kilograms when completed. Photo: Sarah Kohler
Pineapple buns are the star at Pineapple Bakery. Photo: Sarah Kohler
Scallion oil three-yellow chicken at Kai Fuk Lau in Hong Kong. Photo: Kai Fuk Lau

Hong Kong’s new openings, from Yume’s cocktails to Kai Fuk Lau’s contemporary Chinese

New Openings