https://www.scmp.com/rss/321716/feed Food trends, restaurant and bar recommendations, plus rising chefs to know en https://assets-v2.i-scmp.com/production/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com Hei Kiu Au Hei Kiu Au “I was thinking about something crazy like a pumpkin orange. Mustard … kind of like a terracotta orange. You’ve been to Morocco, Marrakech?” Ricardo Chaneton, chef-owner of Michelin-star restaurant Mono, in Central, is bent over a table laden with samples of glazed ceramic tiles. Across from him is Queenie Chan Kwan-wai, a ceramicist and the founder of Ephelis, who has collaborated with him for the past five years. “What about this kind of orange?” Chan suggests. “No … it’s too brown,” says... https://www.scmp.com/postmag/food-drink/article/3373406/clay-cuisine-ceramicists-reshaping-fine-dining-hong-kong https://www.scmp.com/postmag/food-drink/article/3373406/clay-cuisine-ceramicists-reshaping-fine-dining-hong-kong Fri, 06 Nov 2026 00:00:14 +0000 Victoria Burrows Victoria Burrows In a restored siheyuan courtyard residence, nestled amid 600-year-old hutong alleyways in Beijing’s Caochang neighbourhood, diners dip porcelain spoons into steaming bowls of double-boiled black Silkie chicken, conpoy and bamboo-pith soup. Overseen by celebrity culinarian Huang Jinghui, better known as chef Fei, Yan Garden also serves sweet red-bean soup lifted by aged tangerine peel, succulent char siu and deep-fried pigeon, its paper-thin skin glossy and taut. Set amid the sea of softly... https://www.scmp.com/postmag/food-drink/article/3372146/how-cantonese-became-mainland-chinas-regional-cuisine-choice https://www.scmp.com/postmag/food-drink/article/3372146/how-cantonese-became-mainland-chinas-regional-cuisine-choice Tue, 03 Nov 2026 00:00:10 +0000 Jen Paolini Jen Paolini Cardinal Point Glowing sunset views over Victoria Harbour are hard to top, and with the return of Cardinal Point crowning Landmark’s Gloucester Tower comes a groovy destination for magic-hour appreciation. Dressed in a neo-retro redesign reflecting warm, honeyed tones and sumptuous textures, the refreshed sky bar and its adjoining terrace keep the same electric atmosphere and upbeat music programme, paired with Italian-American bites and a drinks menu channelling equally bubbly energy, such as... https://www.scmp.com/postmag/food-drink/article/3372263/hong-kongs-hottest-new-openings-cardinal-points-victoria-harbour-views-chill-hills-launderette-fro https://www.scmp.com/postmag/food-drink/article/3372263/hong-kongs-hottest-new-openings-cardinal-points-victoria-harbour-views-chill-hills-launderette-fro Mon, 02 Nov 2026 00:00:09 +0000 Nicole Hurip Nicole Hurip For Tony Wong Chi-chuen, the executive chef of JW Marriott Hotel Hong Kong, waste is never the conclusion of an ingredient’s story. Lemon ends can be used to perfume seafood, shrimp shells to deepen the nuance of a broth and fishbones to build a base for pasta dough. In Wong’s kitchen, food waste is simply ingredients waiting for a second life. “Discarding something is easy,” says Wong. “[Reusing] is not about saving cost; saving is about reinvesting in more quality ingredients.” In person, he... https://www.scmp.com/postmag/food-drink/native/topics/zero-waste-cooking/article/3371914/jw-marriott-hong-kong-redefines-luxury-dining-zero-waste-culinary-innovation https://www.scmp.com/postmag/food-drink/native/topics/zero-waste-cooking/article/3371914/jw-marriott-hong-kong-redefines-luxury-dining-zero-waste-culinary-innovation Mon, 26 Oct 2026 00:00:13 +0000 Jen Paolini Jen Paolini Tate It’s just a “small” move down the road, but the third iteration of Tate Dining Room – now simply abridged to “Tate” – represents the next evolution and expression of chef Vicky Lau’s singular culinary language and aesthetic sensibilities. Designer Chris Shao’s polished interiors carry softness and femininity through sinuous lines and curved shapes, extending Lau’s discerning taste into three-dimensional space. From the curated courses, Ode to Mushroom is a multifaceted journey exploring... https://www.scmp.com/postmag/food-drink/article/3370549/hong-kongs-hottest-new-openings-vicky-laus-latest-tate-iteration-mykas-cool-fro-yo-offerings https://www.scmp.com/postmag/food-drink/article/3370549/hong-kongs-hottest-new-openings-vicky-laus-latest-tate-iteration-mykas-cool-fro-yo-offerings Fri, 16 Oct 2026 00:00:12 +0000 Hei Kiu Au Hei Kiu Au “You know the phrase ‘fish out of water’? Well, that’s me in the city,” chef Vo Thanh Vuong laughs. “Now, I’m back on the water.” It’s just past dawn; we’re on a fishing boat off the coast of Vung Tau, roughly 100km (62 miles) southeast of Vietnam’s largest city, Ho Chi Minh. Vung Tau is the port that supplies Ho Chi Minh City’s best restaurants, but by the fleet’s clock, it’s already late; most of the other vessels have already unloaded their catch. Vuong is showing me how to hold a fishing... https://www.scmp.com/postmag/food-drink/article/3370543/fishing-boats-michelin-stars-vietnams-coco-dining-turns-humble-haute-cuisine https://www.scmp.com/postmag/food-drink/article/3370543/fishing-boats-michelin-stars-vietnams-coco-dining-turns-humble-haute-cuisine Tue, 13 Oct 2026 00:00:07 +0000 Beimeng Fu Beimeng Fu EAT THIS Jimmy’s Kitchen Local flavours merge with British traditions at Jimmy’s Kitchen, which is marking nearly a century of culinary history with a Nostalgic Hong Kong afternoon tea. Combining Hong Kong food references with European craftsmanship, the menu, available until November 30, features savouries such as typhoon-shelter prawn with cucumber and black-bean mayo, pastel de nata topped with Baikal caviar, curry fish-ball skewers and pineapple bun filled with Iberico ham and salted... https://www.scmp.com/postmag/food-drink/article/3370331/our-cheat-sheet-best-things-do-hong-kong-october-10-24 https://www.scmp.com/postmag/food-drink/article/3370331/our-cheat-sheet-best-things-do-hong-kong-october-10-24 Sat, 10 Oct 2026 00:00:17 +0000 Jen Paolini Jen Paolini EAT THIS Ho Lee Fook Spice up your weekend dim sum sesh at Ho Lee Fook’s reimagined Good Fortune Club. On the first Sunday of each month, the neo-Cantonese restaurant hosts an unlimited feast, where chef ArChan Chan Kit-ying’s creations – such as the kurobuta pork char siu puff, mala pork xiaolongbao, crispy coffee and salted egg yolk lava buns and the amusingly named Har Har har gow – just keep on coming. Ho Lee Fook’s collection of Chinese wines is part of the experience, too; each guest can... https://www.scmp.com/postmag/culture/article/3369028/our-cheat-sheet-best-things-do-hong-kong-october-2-10 https://www.scmp.com/postmag/culture/article/3369028/our-cheat-sheet-best-things-do-hong-kong-october-2-10 Thu, 01 Oct 2026 23:00:09 +0000 Jen Paolini Jen Paolini Abebe Bakery From a humble stall at a Jeju Island marketplace to growing international outposts, South Korea’s popular Abebe Bakery lands in Hong Kong with its bestselling cream doughnuts and buns. Regional Jeju ingredients such as green tea, black sesame, fresh milk, chocolate, apple mango and the hallabong citrus take centre stage in a range of tempting confections, with 16 creations available. For a distinctive textural experience, the cream bun combines soft dough with chewy rice cake and a... https://www.scmp.com/postmag/food-drink/article/3369019/hong-kongs-hottest-new-openings-abebe-bakery-aoi-kaiyo-made-and-hokkien-house https://www.scmp.com/postmag/food-drink/article/3369019/hong-kongs-hottest-new-openings-abebe-bakery-aoi-kaiyo-made-and-hokkien-house Mon, 28 Sep 2026 23:00:16 +0000 Jen Paolini Jen Paolini DO THIS Reptile Territory at Ocean Park Hong Kong Not a fan of soft, furry critters? What about cold-blooded, scaly ones? Ocean Park Hong Kong cut the ribbon on its new reptile sanctuary late last month, so it’s high time to meet this cohort of four-legged tenants, from the plant-loving rhinoceros iguana and the endangered Chinese crocodile lizard to the stunning panther chameleon with its colour-changing abilities, the semi-aquatic sailfin lizard with its fan-like dorsal crest, the giant... https://www.scmp.com/postmag/food-drink/article/3367419/our-cheat-sheet-best-things-do-hong-kong-september-17-26 https://www.scmp.com/postmag/food-drink/article/3367419/our-cheat-sheet-best-things-do-hong-kong-september-17-26 Thu, 17 Sep 2026 00:00:08 +0000 Jen Paolini Jen Paolini Sugar Daddy Fabio Bardi, patissier extraordinaire, wants to treat us right with … confectioneries, of course. At Sugar Daddy, the Italian colazione al bar tradition – a casual, speed- and convenience-driven breakfast at a cafe, typically consisting of coffee and a cornetto – comes to life. His signature maritozzo alla panna (a brioche bun filled with whipped cream) is the star of the show, but the chef-founder also levels up the options with a tiramisu variation. Other indulgences include a... https://www.scmp.com/postmag/food-drink/article/3367407/hong-kongs-hottest-new-openings-sugar-daddys-italian-pastries-japanese-chiuchow-fusion-fare-chiu-san https://www.scmp.com/postmag/food-drink/article/3367407/hong-kongs-hottest-new-openings-sugar-daddys-italian-pastries-japanese-chiuchow-fusion-fare-chiu-san Wed, 16 Sep 2026 00:00:06 +0000 Hei Kiu Au Hei Kiu Au On September 12 and 13, world leaders and ambassadors are due to gather in New Delhi for the 18th Brics Summit, with President Xi Jinping expected to be among them – his first visit to India since 2019. It is a moment of cautious optimism in a relationship that has see-sawed between tension and thaw for the better part of a decade, marked by such events as the 2017 Doklam (Donglang) stand-off and the 2020 clashes in the Galwan valley. But as politicians cook up deals and diplomacy, two chefs in... https://www.scmp.com/postmag/food-drink/article/3366728/indo-chinese-cuisine-hong-kong-delicious-dialogue-cultures-and-flavours https://www.scmp.com/postmag/food-drink/article/3366728/indo-chinese-cuisine-hong-kong-delicious-dialogue-cultures-and-flavours Thu, 10 Sep 2026 00:00:06 +0000 Jen Paolini Jen Paolini Il Presidente Italian la dolce vita finds an exciting home on Duddell Street, at the Marcello Scognamiglio- and Félix de Arriaga Balanzat-led Il Presidente. Building on the runaway success of Trattoria Felino, the co-founders highlight regional favourites such as agnolotti all’ossobuco and costoletta alla Valdostana (breaded veal chop stuffed with Fontina and smoked ham). Dix Design has draped the 70-seater restaurant in sumptuous sunset tones, set against white-clothed tables, high-pile... https://www.scmp.com/postmag/food-drink/article/3365862/hong-kongs-hottest-new-openings-italian-eatery-il-presidente-fujian-cuisine-hotspot-quan https://www.scmp.com/postmag/food-drink/article/3365862/hong-kongs-hottest-new-openings-italian-eatery-il-presidente-fujian-cuisine-hotspot-quan Sun, 06 Sep 2026 00:00:07 +0000 Doris Lam Doris Lam If a good pint is what you’re after, Matt Richardson may have a solution. As one of the brains behind The Boar, a new British public house (where the shortened form and better-known term, “pub”, comes from) and restaurant in Central, he has been working to bring an authentic watering-hole experience to Hong Kong – even travelling to Ireland to perfect the Guinness pour in time for the establishment’s September 1 opening. “I’m going to Dublin in two weeks, just to study it,” Richardson tells me... https://www.scmp.com/postmag/food-drink/article/3366069/exclusive-boar-brings-authentic-british-pub-experience-hong-kongs-central https://www.scmp.com/postmag/food-drink/article/3366069/exclusive-boar-brings-authentic-british-pub-experience-hong-kongs-central Wed, 02 Sep 2026 05:55:30 +0000 PostMag Reporter PostMag Reporter DO THIS Afternoon Dim Sum Paw-ty On September 6, from 3pm to 5pm, four-legged friends can join their paw-rents at Sichuan Verandah for afternoon delights. While humans tuck into a six-course set menu, pups can enjoy a basket of gourmet “doggy dim sum”. After the meal, head to the adjoining Garden Terrace for fun and games, including a Best-Dressed Dog contest with toy prizes from Wooffoo, photo ops, an etiquette class for canine dining and a mini market. 2/F, West Tower, Hyatt Centric Victoria... https://www.scmp.com/postmag/food-drink/article/3365469/our-cheat-sheet-best-things-do-hong-kong-august-29-september-12 https://www.scmp.com/postmag/food-drink/article/3365469/our-cheat-sheet-best-things-do-hong-kong-august-29-september-12 Sat, 29 Aug 2026 00:00:18 +0000 Jen Paolini Jen Paolini Yusang In the mood for anju (drinking snacks) and sool (alcoholic beverages)? Yusang, in Prince’s Building, puts a polished twist on the beloved Korean dining tradition of gathering over shared plates and an unbridled flow of drinks, moving past casual bar bites hastily washed down with tipples to create a harmonious experience built on respecting food and drink as equally important components of a winning meal. Soju, makgeolli, fruit wines and aged spirits are paired with such dishes as... https://www.scmp.com/postmag/food-drink/article/3364384/hong-kongs-hottest-new-openings-korean-hotspot-yusang-song-dynasty-inspired-canto-jade https://www.scmp.com/postmag/food-drink/article/3364384/hong-kongs-hottest-new-openings-korean-hotspot-yusang-song-dynasty-inspired-canto-jade Fri, 21 Aug 2026 00:00:07 +0000 Salomé Grouard Salomé Grouard Pop-ups are a reflection of the times. Whether they signal society’s constant hunger for something new, a leap of faith in unconventional concepts or a fear of commitment, temporary dining experiences have become commonplace in Hong Kong. While the concept is not new, its modern iteration owes its rise to social media. In the 2010s, blogs and early Twitter users helped popularise the format by promoting events backed by celebrities and influencers, and invoking FOMO (the fear of missing out). In... https://www.scmp.com/postmag/food-drink/article/3364383/brief-encounters-rise-hong-kongs-foodie-pop-ups https://www.scmp.com/postmag/food-drink/article/3364383/brief-encounters-rise-hong-kongs-foodie-pop-ups Thu, 20 Aug 2026 00:00:09 +0000 Hei Kiu Au Hei Kiu Au At a farm in Kaiping, in Guangdong province, in a rural landscape punctuated by weathered diaolou watchtowers, low-rise ancestral halls and countless rows of neatly stacked earthenware jars of ageing soy sauce, a flock of Magang geese is enjoying the soulful crooning of Bobby Darin. In fact, these birds have been listening to a lot of jazz lately, not just “Beyond the Sea”. The playlist also includes Bob Acri and Richard Rodgers numbers – tunes your grandfather might have nodded along to. But... https://www.scmp.com/postmag/food-drink/article/3364376/magang-geese-and-jazz-gen-z-siblings-put-modern-twist-guangdongs-culinary-heritage https://www.scmp.com/postmag/food-drink/article/3364376/magang-geese-and-jazz-gen-z-siblings-put-modern-twist-guangdongs-culinary-heritage Wed, 19 Aug 2026 00:00:08 +0000 Jen Paolini Jen Paolini DRINK THIS Mother Pearl Home-grown boba brand Mother Pearl is expanding – but not just in terms of space. Its new flagship in the heart of Central spans two floors and also introduces a mixology component, with artisanal cocktails and mocktails, each concoction blending botanicals with luxurious spirits and other ingredients. Consider the striking Fountain of Youth, a gin-infused apricot tipple with notes of mint leaf and lime, presented in a tower reminiscent of an absinthe fountain. The... https://www.scmp.com/postmag/food-drink/article/3364037/our-cheat-sheet-best-things-do-hong-kong-august-15-29 https://www.scmp.com/postmag/food-drink/article/3364037/our-cheat-sheet-best-things-do-hong-kong-august-15-29 Sat, 15 Aug 2026 00:00:09 +0000 Kissa Castañeda Kissa Castañeda A single white ball rests on a wooden plate, looking like a quail egg and feeling almost as hard as a marble when poked with a fork. “Can you guess what it is,” asks our server, Josefina Escobar, at Hacienda Sarapampa, a family-owned estate in Peru’s Sacred Valley, the spiritual, agricultural and economic heartland of the Inca Empire (1438-1532). The estate’s farm-to-table restaurant stands in a 100-acre corn plantation close to the Urubamba river, surrounded by golden fields, mature trees and... https://www.scmp.com/postmag/food-drink/article/3362886/revealed-ancient-andean-secrets-behind-perus-vibrant-potato-varieties https://www.scmp.com/postmag/food-drink/article/3362886/revealed-ancient-andean-secrets-behind-perus-vibrant-potato-varieties Mon, 10 Aug 2026 00:00:14 +0000 Alexander Mak Alexander Mak Few rituals capture the soulful beat of Hong Kong life quite like yum cha. The city’s traditional teahouses and dim sum halls have served as vibrant communal living rooms for generations. Inside these welcoming spaces, the steam from bamboo baskets and the easy hum of morning chatter offer a gentle escape from the fast pace of urban life. While early teahouses catered primarily to working-class men, the past four to five decades have seen these spaces modernise and menus expand. Today, yum cha... https://www.scmp.com/postmag/culture/article/3362809/pictures-50-years-hong-kongs-yum-cha-teahouse-tradition https://www.scmp.com/postmag/culture/article/3362809/pictures-50-years-hong-kongs-yum-cha-teahouse-tradition Sun, 09 Aug 2026 00:00:11 +0000 Gavin Yeung Gavin Yeung For a small city of three million people, Shaoxing stands as a giant in the global Chinese collective consciousness. After all, the name of the eastern Chinese city is emblazoned on the quintessential bottles of cooking wine that are found in Asian households and restaurants the world over, with which numerous Chinese regional cuisines – from the complex braises of Shanghai and Zhejiang (the province where Shaoxing is found) to the spicy marinades of Sichuan province and the subtle steamed... https://www.scmp.com/postmag/food-drink/article/3362774/shaoxing-wine-goes-upmarket-dongqus-luxury-touch-elevates-chinese-pantry-staple https://www.scmp.com/postmag/food-drink/article/3362774/shaoxing-wine-goes-upmarket-dongqus-luxury-touch-elevates-chinese-pantry-staple Fri, 07 Aug 2026 00:00:08 +0000 Jen Paolini Jen Paolini Tarte by RH It all began with a single caviar tart served at a private dinner six years ago, and has since grown exponentially, through steady demand and exquisite sweet and savoury flavours, into a bricks-and-mortar presence – that’s the remarkable story of chef Rania Hatoum’s elegant patisserie brand. At the new flagship, aside from her signature creation, an assortment of fresh-fruit tarts, a tomato burrata tart and a rich foie gras mushroom tart, there’s also an exclusive Hong Kong-style... https://www.scmp.com/postmag/food-drink/article/3362759/hong-kongs-hottest-new-openings-caviar-temple-tarte-rh-ode-italian-coastal-cuisine-ponentino https://www.scmp.com/postmag/food-drink/article/3362759/hong-kongs-hottest-new-openings-caviar-temple-tarte-rh-ode-italian-coastal-cuisine-ponentino Wed, 05 Aug 2026 00:00:10 +0000 Bernice Chan Bernice Chan “When Marco Polo went to China, you know what he did? We showed him how to make chow mein noodles, we showed him how to make wontons.” An energetic Chinese man with a high forehead and gregarious smile is standing in a studio kitchen, dishing out as many puns as he is plates of wok-fried rice for a studio audience at the Canadian Broadcasting Corporation (CBC), in Vancouver. From 1978 to 1995, Stephen Yan garnered legions of fans in Canada, the United States and beyond, largely thanks to... https://www.scmp.com/postmag/food-drink/article/3362805/wok-yans-return-hong-kong-canadian-tv-chef-stephen-yan-resurfaces-decades-after-disappearing https://www.scmp.com/postmag/food-drink/article/3362805/wok-yans-return-hong-kong-canadian-tv-chef-stephen-yan-resurfaces-decades-after-disappearing Tue, 04 Aug 2026 00:00:12 +0000 David Ho David Ho EAT THIS Calle Ocho We know Hong Kong loves a good-value set menu, but sometimes, we just want to go with our whimsies. Luckily, Spanish eatery Calle Ocho has come up with a flexible five-bowls system. For just HK$328 per person, you’ll get a credit for five bowls that can be used for dishes of your choice, be it a table of tapas or a mix of mains. The patatas bravas here is a classic and the broken eggs dish sees semi-fried eggs and ham mixed atop a nest of crispy potatoes. For mains, we are... https://www.scmp.com/postmag/food-drink/article/3362536/our-cheat-sheet-best-things-do-hong-kong-august-1-16 https://www.scmp.com/postmag/food-drink/article/3362536/our-cheat-sheet-best-things-do-hong-kong-august-1-16 Sat, 01 Aug 2026 00:00:09 +0000 Hei Kiu Au Hei Kiu Au Ask a Hongkonger where the city’s tea story begins, and they will probably point to the British – the colonial traders who funnelled Chinese leaves through Victoria Harbour to the world. Only, they would be off by about eight centuries. Most Hongkongers today don’t know the city ever had its own tea plantations, let alone that tea had been growing here long before the British arrived in the mid-19th century. Li In, a co-founder of the Hong Kong Tea Production Institute (HKTPI) who has practised... https://www.scmp.com/postmag/culture/article/3362422/hong-kongs-800-year-old-tea-heritage-being-rediscovered-and-rehabilitated https://www.scmp.com/postmag/culture/article/3362422/hong-kongs-800-year-old-tea-heritage-being-rediscovered-and-rehabilitated Fri, 31 Jul 2026 00:00:28 +0000 Jen Paolini Jen Paolini Ninetta It’s the crossover event of the summer: three of Hong Kong’s most dynamic Italian F&B pros have come together to launch Ninetta, a cosy trattoria channelling the comfort and warmth of nonna, zia and mama’s home-cooked meals. Antimo Maria Merone and Graziano De Gregorio, of Estro, and Marco Xodo, formerly of Testina, pay tribute to family tradition through dishes such as handmade gnocchetti with Sicilian red prawns in shellfish broth, tagliatelle with hand-cut braised duck, baby octopus... https://www.scmp.com/postmag/food-drink/article/3361191/hong-kongs-hottest-new-openings-homestyle-italian-ninetta-meat-centric-marrow https://www.scmp.com/postmag/food-drink/article/3361191/hong-kongs-hottest-new-openings-homestyle-italian-ninetta-meat-centric-marrow Wed, 22 Jul 2026 00:00:11 +0000 David Ho David Ho EAT THIS The Orient We love brunch, even more so when it comes with a Victoria Harbour view. The Orient steakhouse has a weekend brunch set priced at HK$348 per person and includes three sharing starters (pomelo rujak salad, tuna in betel leaf with spicy sambal, Hokkaido scallops in calamansi and coconut sauce), a choice of main course, a side dish and three sharing desserts. A Southeast Asian influence can be seen in the mains: spice lovers can opt for the sea bass fillet topped with sambal;... https://www.scmp.com/postmag/food-drink/article/3360930/our-cheat-sheet-best-things-do-hong-kong-july-19-26 https://www.scmp.com/postmag/food-drink/article/3360930/our-cheat-sheet-best-things-do-hong-kong-july-19-26 Sat, 18 Jul 2026 00:00:06 +0000 Lu-Ann Ong Lu-Ann Ong The first time I ate proper Sichuan food in Chengdu, my mouth went numb. Not spicy-numb. Anaesthetised numb, like a dentist had been at my tongue with lignocaine. The waiter saw my face and laughed. “Málà,” he said. Numbing spicy: the specific sensation of Sichuan peppercorn meeting chilli oil, a flavour combination so particular to this basin-locked province that there’s no English word for it. I look Chinese and I should appreciate this, except I am not quite. What I didn’t understand then,... https://www.scmp.com/postmag/culture/article/3360883/chinas-survival-strategies-written-flavours https://www.scmp.com/postmag/culture/article/3360883/chinas-survival-strategies-written-flavours Fri, 17 Jul 2026 06:00:07 +0000 Hei Kiu Au Hei Kiu Au For centuries, Chinese cuisine was a gatekept world where old masters hoarded knowledge, passing down recipes only to those deemed worthy – or taking them to the grave. Celebrated Cantonese dishes, such as Mythical Crane and Magical Needle, stuffed crab shell and Gold Coin Chicken, were among them. Known as heritage “kung fu” dishes, these labour-intensive classics once defined Hong Kong’s kitchens. Now, the ageing masters are retiring, machines are replacing the apprentices who never got... https://www.scmp.com/postmag/culture/article/3359590/masters-hong-kongs-kung-fu-cuisine-struggle-save-cantonese-classics https://www.scmp.com/postmag/culture/article/3359590/masters-hong-kongs-kung-fu-cuisine-struggle-save-cantonese-classics Sun, 12 Jul 2026 00:00:09 +0000 David Ho 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... https://www.scmp.com/postmag/food-drink/article/3359570/our-cheat-sheet-best-things-do-hong-kong-july-12-18 https://www.scmp.com/postmag/food-drink/article/3359570/our-cheat-sheet-best-things-do-hong-kong-july-12-18 Sat, 11 Jul 2026 00:00:08 +0000 Jen Paolini Jen Paolini Curry Room Customisation is Curry Room’s bread and butter. At this down-to-earth cafe, the dining experience is a formulaic base-main-side decision. Pair an aromatic Indian curry – the creation of former MasterChef India judge Ajay Chopra – with protein options such as pan-seared barramundi or slow-cooked beef cheek, top a mild Japanese curry blend with karaage chicken or pork cartilage, or test your chilli tolerance with a Thai vegetable curry. If the build-your-own route is too much work, opt... https://www.scmp.com/postmag/food-drink/article/3359566/hong-kongs-hottest-new-openings-curry-room-canto-american-lazy-suzy https://www.scmp.com/postmag/food-drink/article/3359566/hong-kongs-hottest-new-openings-curry-room-canto-american-lazy-suzy Fri, 10 Jul 2026 00:00:08 +0000 Jen Paolini Jen Paolini Don Pedro From butcher’s shop to steakhouse, Don Pedro continues the meaty legacy of its Second Street location, following in the footsteps of erstwhile occupant Bones & Blades. In this iteration, the address channels the charisma and warmth of an unpretentious Argentine grill. Dry-aged rib-eye and tenderloin are sizzled on a traditional flat-top plancha griddle, and served with such starters and sides as pork terrine with apricot and pistachio, beef empanadas, chorizo flambé and patatas bravas... https://www.scmp.com/postmag/food-drink/article/3357701/hong-kongs-hottest-new-openings-steakhouse-don-pedro-modern-chinese-haute-cuisine-joyn https://www.scmp.com/postmag/food-drink/article/3357701/hong-kongs-hottest-new-openings-steakhouse-don-pedro-modern-chinese-haute-cuisine-joyn Mon, 22 Jun 2026 00:00:10 +0000 David Ho David Ho EAT THIS Pici x Napoli Matfia Pasta joint Pici is marking its 10th anniversary with a collaboration with the series one winner of Netflix’s Culinary Class Wars, Kwon Sung-jun, aka Napoli Matfia. The South Korean chef will be at Pici Central on June 26 and 27 but if you can’t make it, no worries – the featured dishes will be available in all Pici locations throughout July. They include: tagliolini Sicilian prawn tartare e bottarga, a take on aglio olio e peperoncino; Pici white poultry ragu with... https://www.scmp.com/postmag/culture/article/3357605/our-cheat-sheet-best-things-do-hong-kong-june-21-27 https://www.scmp.com/postmag/culture/article/3357605/our-cheat-sheet-best-things-do-hong-kong-june-21-27 Sat, 20 Jun 2026 00:00:06 +0000 Gavin Yeung Gavin Yeung Negros Occidental is also known as the “Land of Sweet Surprises” and that much is apparent as soon as we touch down in the provincial capital of Bacolod after a 90-minute flight from Manila on a balmy October afternoon. The air is treacly with tropical humidity and golden sunlight bathes the fields of sugar cane from which the Filipino island province derives its nickname, with a sun-shower-induced rainbow hovering over a cone volcano in the distance. The region packs some serious credentials... https://www.scmp.com/postmag/food-drink/article/3356320/discover-negros-occidental-philippines-organic-slow-food-paradise https://www.scmp.com/postmag/food-drink/article/3356320/discover-negros-occidental-philippines-organic-slow-food-paradise Thu, 18 Jun 2026 00:00:07 +0000 John Brunton John Brunton Experiencing ancient rainforest in Malaysia usually means planning a lengthy excursion from the capital, Kuala Lumpur: be it a drive to the Taman Negara national park, in the centre of the peninsular, or a flight to Langkawi or to the states of Sarawak and Sabah, on the island of Borneo. But on a recent visit, I am let in on a secret: Janda Baik, an eco-destination surrounded by tropical rainforest and less than an hour’s drive from the skyscrapers of downtown KL. It takes a cool head and the... https://www.scmp.com/postmag/travel/article/3356397/discover-janda-baik-rainforest-retreat-near-malaysian-capital https://www.scmp.com/postmag/travel/article/3356397/discover-janda-baik-rainforest-retreat-near-malaysian-capital Sun, 14 Jun 2026 00:00:07 +0000 David Ho David Ho EAT THIS Quiero Más This Central hot spot brings the “sun-drenched flavours of Spain and the wider Mediterranean” to Hong Kong with a new à la carte menu, along with summer cocktails and mocktails. Oceanic umami takes centre stage in the squid-ink paella with octopus and aioli – a take on arroz negro, the ink-black rice dish from Valencia. New tapas dishes, meanwhile, include the dos dias patatas (a crispy potato mille-feuille named after its two-day preparation), the classic broken-egg dish... https://www.scmp.com/postmag/culture/article/3356001/best-things-do-hong-kong-june-14-20 https://www.scmp.com/postmag/culture/article/3356001/best-things-do-hong-kong-june-14-20 Sat, 13 Jun 2026 00:00:08 +0000 Xie Yu Xie Yu Until recently, Guizhou, with its impenetrable mountain ranges, deep river canyons and mists that never quite lift, was largely overlooked by tourists. But the province, in southwestern China, has been transformed; bridges now cross gorges that had been impassable and all 88 counties are connected by highways. Today, Guizhou is a tourist magnet. Many visitors come to try their hand at tea-picking, or to take part in a tea-production workshop. Some feast on tea-flavoured chicken and youcha, a... https://www.scmp.com/postmag/food-drink/article/3356373/guizhou-and-tea-matcha-made-heaven https://www.scmp.com/postmag/food-drink/article/3356373/guizhou-and-tea-matcha-made-heaven Thu, 11 Jun 2026 00:00:08 +0000 Jen Paolini Jen Paolini Butter Babe Jacket-potato stands serving spuds crowned with all manner of toppings are all the rage in Britain. Now, the comfort food has found its way to Hong Kong through Butter Babe. With the help of imported cast-iron ovens, these baked potatoes achieve a satisfyingly crackly exterior and a soft interior mash. Opt for the classic cheese and beans or the sour cream and chives, or go the fusion route with Japanese curry, with a choice of plain, honey, garlic or rosemary butter to customise... https://www.scmp.com/postmag/food-drink/article/3356004/hong-kongs-hottest-new-openings-manmaru-estuary-vicky-cheng https://www.scmp.com/postmag/food-drink/article/3356004/hong-kongs-hottest-new-openings-manmaru-estuary-vicky-cheng Mon, 08 Jun 2026 00:00:10 +0000 Charlotte Shore Charlotte Shore When a cha chaan teng in Busan, South Korea, made it into this year’s Michelin Guide, it was a sign of how far the Hong Kong tea restaurants have come since the 1950s and 60s. Both at home and abroad, cha chaan teng are hotter than boiling-hot Ceylon tea poured through a milk-tea cotton “stocking”. In Hong Kong, long queues form outside Milk Cafe branches, while social-media buzz surrounds the ramshackle Lan Fong Yuen on Gage Street, Central. Overseas, these cafes have spread to cities such as... https://www.scmp.com/postmag/food-drink/article/3354775/hong-kong-style-cha-chaan-teng-cafes-thrive-globally-gen-z-embraces-nostalgic-dining https://www.scmp.com/postmag/food-drink/article/3354775/hong-kong-style-cha-chaan-teng-cafes-thrive-globally-gen-z-embraces-nostalgic-dining Sat, 30 May 2026 00:00:07 +0000 Mavis Teo Mavis Teo Yuguang Island in Tainan is said to be one of the best places in Taiwan to watch the sunset. Situated just off its southwest coast, the stretch of land faces an open run of the Taiwan Strait, where the sun drops into the sea, a molten egg yolk sinking into the horizon. At this golden hour, Yudao, a restaurant discreetly nestled in Mao House – a five-key bed-and-breakfast tucked into Crescent Bay, a small curve of beach sheltered by whistling pines – catches the last of the light. Rays filter... https://www.scmp.com/postmag/culture/article/3354766/discover-tainans-culinary-renaissance-yudao-chef-nick-yang https://www.scmp.com/postmag/culture/article/3354766/discover-tainans-culinary-renaissance-yudao-chef-nick-yang Fri, 29 May 2026 00:00:06 +0000 Jen Paolini Jen Paolini Vincenzo Capuano What does multi-award-winning pizza taste like? Acclaimed Neapolitan pizzaiolo Vincenzo Capuano knows a thing or two about that. Having opened more than 40 restaurants globally, the world-champion chef now brings his signature Nuvola pizza – so-named for its airy, “cloud-like” texture, achieved through a specially developed dough-fermentation process – to Wan Chai. Capuano’s pies are also presented as a “cut” above the rest: a pair of “golden” scissors are used at the table to... https://www.scmp.com/postmag/food-drink/article/3354501/hong-kongs-hottest-new-openings-manteigaria-avalon https://www.scmp.com/postmag/food-drink/article/3354501/hong-kongs-hottest-new-openings-manteigaria-avalon Mon, 25 May 2026 00:00:10 +0000 David Ho David Ho EAT THIS Gaylord Indian Restaurant Alphonso mango season is here, and Gaylord Indian Restaurant’s new limited-time menu is built upon an indulgent celebration of India’s most coveted fruit. The prized cultivar is featured in various flavour combinations, forms and textures, such as the crunchy Alphonso mango bhel, the Alphonso mango malai kofta comprising cheese-filled mango rolls in a creamy korma gravy, the Alphonso mango chicken curry, the sweet Alphonso mango kulfi ice cream and the fresh... https://www.scmp.com/postmag/food-drink/article/3354487/best-things-do-hong-kong-may-24-30 https://www.scmp.com/postmag/food-drink/article/3354487/best-things-do-hong-kong-may-24-30 Sat, 23 May 2026 00:00:07 +0000 Hei Kiu Au Hei Kiu Au At 5am, the Aberdeen Wholesale Fish Market – the oldest and largest in town – is not for the public. It’s a maze of fluorescent lights, flooded floors and shouted Cantonese, where deals are made in half-sentences and the morning’s best catch disappears before the city wakes. At this hour, Hong Kong’s finest kitchens are still dark, their chefs still fast asleep. Instead, there is Peter Kam, 38, a self-taught fish aficionado with a near-mystical read on gills and gloss. His company, Peter... https://www.scmp.com/postmag/food-drink/article/3354389/hong-kongs-seafood-whisperer-peter-kam-takes-us-pre-dawn-tour-citys-premier-fish-market https://www.scmp.com/postmag/food-drink/article/3354389/hong-kongs-seafood-whisperer-peter-kam-takes-us-pre-dawn-tour-citys-premier-fish-market Fri, 22 May 2026 00:00:07 +0000 Hei Kiu Au Hei Kiu Au If and when Donald Trump touches down in Beijing this week for his long-anticipated state visit, the chefs who will feed him and his entourage – probably at least once in the Great Hall of the People – will already have run the scenarios for his meals. The last time he came, in 2017, the state banquet menu reportedly included Kung Pao chicken, coconut chicken soup, tomato beef and poached star grouper. It was a diplomatic tightrope walk: how do you honour a guest whose culinary preferences,... https://www.scmp.com/postmag/food-drink/article/3353112/if-trump-didnt-eat-just-burgers-what-might-he-be-served-his-beijing-visit https://www.scmp.com/postmag/food-drink/article/3353112/if-trump-didnt-eat-just-burgers-what-might-he-be-served-his-beijing-visit Tue, 12 May 2026 00:00:10 +0000 Jen Paolini Jen Paolini Stübli From the team behind Swiss-Italian dining “grotto” Nocino comes Stübli, an Alpine-inspired steakhouse that treats fondue as a year-round indulgence. With chef-founder Matthew Ziemski at the helm, Stübli channels his family’s Bernese roots into generous spreads of potato rösti with toppings such as beef tartare and smoked egg yolk, summer black truffle fondue and “lobster thermidor” fondue, Australian Wagyu cuts and Dutch rose veal fillet medallions pan-fried to perfection. Swiss classics... https://www.scmp.com/postmag/food-drink/article/3352840/hong-kongs-hottest-new-openings-stubli-blanc-de-noirs https://www.scmp.com/postmag/food-drink/article/3352840/hong-kongs-hottest-new-openings-stubli-blanc-de-noirs Mon, 11 May 2026 00:00:10 +0000 David Ho David Ho EAT THIS Tiffin Saicho has teamed up with Grand Hyatt Hong Kong for an afternoon tea set featuring its alcohol-free sparkling brews, available until June 28. Guests can enjoy a selection of sweet and savoury treats, delivered on a tiered cake stand, and for every two sets ordered, they’ll receive a 200ml bottle of Saicho darjeeling, hojicha, jasmine or osmanthus tea, to be enjoyed with the set or later at home. M/F, Grand Hyatt Hong Kong, 1 Harbour Road, Wan Chai DRINK THIS Friday After... https://www.scmp.com/postmag/culture/article/3352793/best-things-do-hong-kong-may-2-8 https://www.scmp.com/postmag/culture/article/3352793/best-things-do-hong-kong-may-2-8 Sat, 09 May 2026 00:00:07 +0000 Gavin Yeung Gavin Yeung Elizabeth Chu Yuet-han ate a lot of pho ga, or chicken noodle soup, growing up. As a child in late-1990s Saigon, she could often be found in the kitchen of her maternal uncle and aunt, breathing in the sweet, heady aroma of an entire bird bubbling in a pot as its flavour slowly infused into the broth, alongside a medley of herbs chosen according to a cherished family recipe. “The thing with Vietnam is, my family might make chicken pho this way, but my friend’s family might make it a different... https://www.scmp.com/postmag/food-drink/article/3351803/le-le-redefines-vietnamese-fine-dining-hong-kong-saigon-soul-food https://www.scmp.com/postmag/food-drink/article/3351803/le-le-redefines-vietnamese-fine-dining-hong-kong-saigon-soul-food Thu, 30 Apr 2026 00:00:19 +0000 Gavin Yeung Gavin Yeung Amigo has a visibility problem. Despite being the date-night spot of choice for generations of well-heeled Hongkongers and an unmissable sight on the way into Happy Valley thanks to its distinctive golden sun sign, the 59-year-old restaurant has always maintained an air of mystery behind its Spanish Revival-style facade. “A lot of people don’t know we’re a restaurant,” says veteran hospitality consultant Nelson Chow, who was brought in by the owners last year to rejuvenate the restaurant’s... https://www.scmp.com/postmag/food-drink/article/3351177/amigo-restaurant-59-years-hong-kong-fine-dining-and-new-caviar-delights https://www.scmp.com/postmag/food-drink/article/3351177/amigo-restaurant-59-years-hong-kong-fine-dining-and-new-caviar-delights Wed, 29 Apr 2026 00:00:10 +0000 Gavin Yeung Gavin Yeung Bistrot du Vin After 13 years, French stalwart Bistrot du Vin has decamped to Sai Ying Pun, taking over the former Bâtard site at The Fine Wine Experience. Aside from the spacious setting, the draw here is the retail-plus-dining model, allowing guests to browse a cellar of 7,000 labels and pay shop prices at the table. Chef Guillaume Losguardi serves unpretentious, wine-friendly fare such as pâté en croûte and marble goby in puff pastry. G/F, 165-166 Connaught Road West, Sai Ying... https://www.scmp.com/postmag/food-drink/article/3351136/hong-kongs-hottest-new-openings-amalgamate-happy-samurai https://www.scmp.com/postmag/food-drink/article/3351136/hong-kongs-hottest-new-openings-amalgamate-happy-samurai Mon, 27 Apr 2026 00:00:13 +0000