https://www.scmp.com/rss/323549/feed Sit back, relax and take a bite out of Hong Kong with Good Eating magazine – your authoritative guide to fine dining in Asia’s culinary capital en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com If this issue of Good Eating wasn’t proof enough, Hongkongers can’t get enough of Wagyu beef. But the more crowded the marketplace, the harder it is to stand out. So what’s a restaurant to do? Enter Ushidoki, here to offer not just Odagyu Wagyu but Wagyu kaiseki. The most intricate of Japanese culinary traditions, the full multi-course kaiseki meal is a rare find in Hong Kong, and open to significant criticism if not done properly. Fortunately, farm-to-table Japanese dining group AP Place Hong... https://www.scmp.com/magazines/good-eating/article/3202108/ushidoki-restaurant-review-multi-course-kaiseki-meal-wagyu-its-highlight-hong-kongs-central?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3202108/ushidoki-restaurant-review-multi-course-kaiseki-meal-wagyu-its-highlight-hong-kongs-central?utm_source=rss_feed Fri, 23 Dec 2022 03:00:11 +0000 No holiday season in Hong Kong is complete without the big family gatherings that accompany every Lunar New Year celebration. This year, Sheraton Hong Kong Tung Chung has got you covered from all sides, whether its enjoying the cornucopian poon choi on offer at Yue or devouring a live backyard barbecue at the Tung Chung Kitchen of the Four Points by Sheraton Hong Kong Tung Chung hotel. If you and your family are looking forward to enjoying traditional dishes, contemporary Cantonese restaurant... https://www.scmp.com/magazines/good-eating/article/3203564/good-eating-edit-lunar-new-year-sheraton-tung-chung-hotels-feast-hong-kong-sumptuous-poon-choi-yue?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3203564/good-eating-edit-lunar-new-year-sheraton-tung-chung-hotels-feast-hong-kong-sumptuous-poon-choi-yue?utm_source=rss_feed Tue, 20 Dec 2022 04:00:20 +0000 Le Quinze Vins feels like something of a Hong Kong institution these days. Originally founded in the 5th arrondissement of Paris in 2010, the first Hong Kong outpost opened four years later in Wan Chai. Eight years on, the company is flourishing with another wine bar in Central and now Terroirs, its first proper restaurant – having celebrated French wines in Hong Kong, the team are looking to shift their focus onto French cuisine. To that end, Terroirs offers a range of typical French comfort... https://www.scmp.com/magazines/good-eating/article/3195927/terroirs-lqv-restaurant-review-typical-french-comfort-food-and-incredible-wine-list-cosy-and?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3195927/terroirs-lqv-restaurant-review-typical-french-comfort-food-and-incredible-wine-list-cosy-and?utm_source=rss_feed Fri, 09 Dec 2022 03:00:14 +0000 Intrepid eaters can be forgiven for feeling slightly stuck in a rut of late. Without quarantine-free travel and easy access to exotic destinations and dishes, there’s been a certain lack of opportunity to set diners’ pulses racing. Home-grown celebrity chef Alvin Leung, aka “the demon chef”, is hoping to change that. Leung helped put Hong Kong on the culinary map with his experimental combination of molecular gastronomy and Chinese traditions – not to mention the colourful presentation of... https://www.scmp.com/magazines/good-eating/article/3195715/bo-innovation-restaurant-review-art-inspired-menus-and-kitsch-blend-demon-chef-alvin-leungs-two?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3195715/bo-innovation-restaurant-review-art-inspired-menus-and-kitsch-blend-demon-chef-alvin-leungs-two?utm_source=rss_feed Fri, 02 Dec 2022 03:00:13 +0000 ZS Hospitality have been churning out the hits lately. Whey was one of the most innovative openings of last year, its modern European cuisine spiced with Singaporean influences justly earning a Michelin star. Other stand-outs in the company’s portfolio include Hansik Goo (also recipient of a Michelin star), Testina and Ying Jee Club (two stars for its re-created Cantonese classics). That leaves new opening Plaa with a lot to live up to. The venture is a contemporary seafood-centric restaurant... https://www.scmp.com/magazines/good-eating/article/3195679/plaa-restaurant-review-modern-seafood-centric-fare-thats-french-presentation-and-thai-flavour-served?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3195679/plaa-restaurant-review-modern-seafood-centric-fare-thats-french-presentation-and-thai-flavour-served?utm_source=rss_feed Fri, 18 Nov 2022 03:00:17 +0000 This new Soho eatery is a fresh incarnation of JIA group’s earlier Italian offering, 208 Duecento Otto. Rather than taking inspiration from its address, this time Ramato is named after the famed ramato tomato from Italy’s Puglia region (odd, then, that the restaurant has opted for Sardinia’s camone tomato for its burrata). Like its predecessor, Ramato offers rustic Italian home cooking, with favourites like bruschetta, warm octopus salad, pasta, baked sea bass, grilled Wagyu, tiramisu and... https://www.scmp.com/magazines/good-eating/article/3195668/ramato-restaurant-review-chef-matteo-caripolis-rustic-italian-home-cooking-style-hits-spot-without?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3195668/ramato-restaurant-review-chef-matteo-caripolis-rustic-italian-home-cooking-style-hits-spot-without?utm_source=rss_feed Fri, 11 Nov 2022 03:00:09 +0000 The German word heimat translates into “hometown” in English – a fitting name for chef Peter Find’s first restaurant in Hong Kong. The latest addition to LKF Tower, Heimat’s menu is mainly influenced by the former Ritz-Carlton executive chef’s childhood memories of his native Germany. Don’t expect the usual bratwurst and sauerkraut from the six-course set menu (HK$1,280, plus HK$480-680 for wine pairing). Find has definitely elevated his homeland’s cuisine here – although some mainstream... https://www.scmp.com/magazines/good-eating/article/3195631/heimat-restaurant-review-chef-peter-finds-first-restaurant-hong-kong-highlights-his-hometown-german?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3195631/heimat-restaurant-review-chef-peter-finds-first-restaurant-hong-kong-highlights-his-hometown-german?utm_source=rss_feed Fri, 21 Oct 2022 03:00:12 +0000 Not all Japanese cuisine is created equal. From the casual bento to an exclusive omakase, to the overwhelming onslaught of a multi-course kaiseki meal, the country’s culinary offerings have always defied lazy pigeonholing. So here, at the higher end of things and from the space that used to be Michelin-starred Kashiwaya, comes Nagamoto. Helmed by head chef Teruhiko Nagamoto, the restaurant specialises in shun cuisine, which describes ingredients that are at the peak of their freshness and... https://www.scmp.com/magazines/good-eating/article/3195574/nagamoto-restaurant-review-serving-shun-cuisine-delivered?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3195574/nagamoto-restaurant-review-serving-shun-cuisine-delivered?utm_source=rss_feed Fri, 14 Oct 2022 03:00:07 +0000 A scroll through cocktail-related Instagram hashtags, the accounts of your favourite mixologists or bars, drinks listicles or even friends’ social media feeds all seem to reveal one fact: every drink worth its price tag packs some garnish. Whether it’s served in a martini glass or a Nick & Nora, with ice or without, garnishing a libation seems essential. Yet, the concept of a garnish – its nature, function and impact as a component of a cocktail – remains loosely defined. What we do is... https://www.scmp.com/magazines/style/leisure/article/3195845/are-instagram-baiting-cocktail-garnishes-going-out-fashion?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3195845/are-instagram-baiting-cocktail-garnishes-going-out-fashion?utm_source=rss_feed Thu, 13 Oct 2022 09:28:53 +0000 Tapas bars started taking root in Hong Kong about a decade ago with places like Mesa 15 and Tapeo, but Spanish fine dining establishments have been rare. Agora, then, which opened its doors at Tai Kwun in May, has been a long time coming. The restaurant marks the second collaboration between the JIA Group and chef Antonio Oviedo, aka the dude behind Wan Chai’s storming 22 Ships. A cosy space which seats only 24, including bar seating and a private room, the restaurant offers Oviedo’s... https://www.scmp.com/magazines/good-eating/article/3195002/agora-restaurant-review-modern-spanish-cuisine-interpreted?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3195002/agora-restaurant-review-modern-spanish-cuisine-interpreted?utm_source=rss_feed Fri, 07 Oct 2022 03:00:10 +0000 FARE Cantonese technique and execution – but with extremely innovative touches. AMBIENCE The premises of The Chairman are small, but you’ll be glad just to get a table. COST Small plates can cost up to HK$220 per dish, to a lot of seafood at market prices. Be prepared to spend around HK$1,000 per head to get the full experience. WHO TO BRING Anyone who loves classic Cantonese fare. 6 Hong Kong restaurants to revisit for their new chefs and revamped menus TURN-ONS The style at The Chairman... https://www.scmp.com/magazines/good-eating/article/3181926/chairman-review-traditional-cantonese-technique-meets-modern?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3181926/chairman-review-traditional-cantonese-technique-meets-modern?utm_source=rss_feed Fri, 24 Jun 2022 03:00:13 +0000 FARE Upscale Chinese cuisine with colonial flair. AMBIENCE Housed inside the historic Woo Cheong Pawn Shop building, the decor from the wallpaper to tableware is decked out in gorgeous chinoiserie. COST All dim sum portions are under the HK$100 mark, while dishes for dinner can set you back around HK$600. WHO TO BRING Every angle is a picture so anyone who loves posting on social media will love it too. Where to eat in Hong Kong in June, from Agora to Yat Tung Heen TURN-ONS We started our hosted... https://www.scmp.com/magazines/good-eating/article/3181915/woo-cheong-tea-house-review-innovative-turn-dim-sum-colonial?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3181915/woo-cheong-tea-house-review-innovative-turn-dim-sum-colonial?utm_source=rss_feed Fri, 17 Jun 2022 03:00:16 +0000 FARE The pinnacle of refined Chinese cuisine. AMBIENCE Calming jadeite green hues, complimented with beige tones and marbled surfaces, exude tranquillity. The ruyi knot motifs are the only hints that this is a Chinese restaurant. COST There is only a 13-course seasonal menu, at HK$1,780 per person. WHO TO BRING Anyone who appreciates a bit of finesse. Where to eat in Hong Kong in June, from Agora to Yat Tung Heen TURN-ONS Wing’s approach to Chinese cuisine is not so much a mix of influences like... https://www.scmp.com/magazines/good-eating/article/3180099/wing-review-chinese-cuisine-its-apex-hong-kongs-wellington?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3180099/wing-review-chinese-cuisine-its-apex-hong-kongs-wellington?utm_source=rss_feed Thu, 02 Jun 2022 03:05:18 +0000 While supermarket shelves are empty and delivery services are experiencing delays, it’s easy to get caught up with the tension, succumb to your survival instincts, and join the foray of panic buying sweeping Hong Kong. Details are still being discussed as to who would count as essential workers during a potential lockdown situation, but delivery services have vowed to step up and deliver quality produce to their clients in the meantime. Jonathan Glover, founder of premium online butcher Steak... https://www.scmp.com/magazines/style/news-trends/article/3169270/7-top-hong-kong-food-delivery-services-tastier-lockdown?utm_source=rss_feed https://www.scmp.com/magazines/style/news-trends/article/3169270/7-top-hong-kong-food-delivery-services-tastier-lockdown?utm_source=rss_feed Sat, 05 Mar 2022 04:00:30 +0000 Out with the old, in with the new. Hong Kong’s bar scene hasn’t stood still during the Covid-19 pandemic, despite some strict restrictions for a time. Rather, brave bar owners have been using this period to think of new ideas and gaps in the market. Nor are things slowing down for Christmas. In the run-up to the festive period, a slew of new openings have landed. Here are three of the best to try for when you’re feeling parched. Quality Goods Club B/F, On Lok House, 39-43 Hollywood Road,... https://www.scmp.com/magazines/style/leisure/article/3160036/hong-kongs-best-new-bars-try-december-2021-reviewed-wood?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3160036/hong-kongs-best-new-bars-try-december-2021-reviewed-wood?utm_source=rss_feed Fri, 17 Dec 2021 06:00:23 +0000 Hong Kong’s hotel bars can feel like some of the least romantic places on Earth. Often decorated in garish tones banished from the Pantone collection, they’re typically populated by weary travellers attempting to remember what time zone they’re in – at least pre-pandemic – and wondering whether the person on the opposite side of the bar is staring at them, or through them. Destination locations they are not. That tired stereotype is fading away, though. Hong Kong’s hotel bars are now jostling at... https://www.scmp.com/magazines/style/leisure/article/3159220/how-hong-kongs-best-hotel-bars-got-hip-argo-four-seasons?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3159220/how-hong-kongs-best-hotel-bars-got-hip-argo-four-seasons?utm_source=rss_feed Sat, 11 Dec 2021 06:00:15 +0000 Trends in cocktails may come and go, but a select few go on to become classics that never go out of vogue. Perhaps the most enduring cocktail of all is the martini, with a history dating back to the late 1800s. Over the decades, it has continued to evolve, adapted to suit the mixology trends of the time. We spoke to four local experts to learn their takes on this classic drink. Our martini is neither shaken nor stirred, but layered Lorenzo Antinori, Four Seasons “The martini has never gone out... https://www.scmp.com/magazines/style/news-trends/article/3152225/hong-kongs-best-martini-bars-argo-four-seasons-darkside?utm_source=rss_feed https://www.scmp.com/magazines/style/news-trends/article/3152225/hong-kongs-best-martini-bars-argo-four-seasons-darkside?utm_source=rss_feed Wed, 13 Oct 2021 10:18:20 +0000 If there’s one food item that transcends all cultures and signifies a special occasion, it has to be a whole chicken. For good luck, there must be one at the table for every Chinese family festival, a bird is the star of any rotisserie and, of course, there’s the humble Sunday roast. In a recent evolution of Hong Kong cuisine, chefs in Michelin-starred restaurants have started using locally raised “three-yellow” chickens in their dishes. The name points to the breed’s yellow beaks, skin and... https://www.scmp.com/magazines/style/leisure/article/3151901/what-three-yellow-chicken-and-why-are-michelin-starred?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3151901/what-three-yellow-chicken-and-why-are-michelin-starred?utm_source=rss_feed Mon, 11 Oct 2021 06:09:35 +0000 By now, CBD, or cannabidiol, has become such a prevalent ingredient and stand-alone product that questions of what it is (and whether or not it’ll get you high) seem superfluous. You can buy it in tinctures or capsules or gummies, find it in your skincare and add it to your coffee; you can dose your dog or even rub it on your sore muscles. Are cannabis-based treatments the solution to your ailments and are they legal? It’s also getting even easier to find single-sized servings of CBD to test out... https://www.scmp.com/magazines/style/news-trends/article/3150744/cbd-restaurants-and-bars-hong-kong-adding-cannabinoid?utm_source=rss_feed https://www.scmp.com/magazines/style/news-trends/article/3150744/cbd-restaurants-and-bars-hong-kong-adding-cannabinoid?utm_source=rss_feed Sun, 03 Oct 2021 04:00:16 +0000 In a town bursting with pizzerias, it is still hard to find authentic Italian-style pizza. As in most cities, different kinds of pizza cater to international tastes, and here in Hong Kong toppings can range from barbecue chicken to Peking duck. “I understand that people overseas like this – even pineapple on the pizza,” says Michel Degli Agosti, the executive chef of Amalfitana. “But at Amalfitana, I build this concept on the authenticity of Italian-style pizza. If the Italian community come and... https://www.scmp.com/magazines/style/leisure/article/3130934/how-make-authentic-italian-pizza-home-executive-chef-hong?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3130934/how-make-authentic-italian-pizza-home-executive-chef-hong?utm_source=rss_feed Sat, 24 Apr 2021 07:26:46 +0000 More than any other time of year, winter is when diners flock to eat something spicy to warm themselves up as the cold weather sets in. For Hongkongers, this often means eating hotpot and the spicier regional Chinese cuisines such as Sichuan dishes. So where should you sample a bit of spice this season? Sichuan cuisine at Dong Lai Shun, The Royal Garden Dong Lai Shun at The Royal Garden Hong Kong is known as a Beijing, Huaiyang and shuan yang rou (Mongolian hotpot) restaurant, but Sichuan... https://www.scmp.com/magazines/style/leisure/article/3115382/winter-hong-kong-means-hotpot-and-spicy-food-chefs-rosewood?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3115382/winter-hong-kong-means-hotpot-and-spicy-food-chefs-rosewood?utm_source=rss_feed Sat, 26 Dec 2020 00:00:20 +0000 FARE Modern Korean fare that elevates traditional dishes. AMBIENCE The contemporary theme continues in the decor, with bright wooden panels offsetting black steel fixtures to give the restaurant (no tablecloths) an inviting, friendly atmosphere. COST A seven-course tasting menu sets you back HK$780; add-ons range from HK$88 to HK$380. WHO TO BRING A hot date or foodie friends. TURN-ONS We love the starter of seasonal Korean chips, especially the seaweed-flavoured ones that packed an umami punch.... https://www.scmp.com/magazines/good-eating/article/3113317/hansik-goo-korean-fare-gets-deliciously-contemporary-twist?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3113317/hansik-goo-korean-fare-gets-deliciously-contemporary-twist?utm_source=rss_feed Sat, 12 Dec 2020 04:25:11 +0000 FARE Western and Asian ingredients are refined and fused with delicious results, served tapas style. AMBIENCE A small neighbourhood venue seating 20 people, there is bar seating on one side and tables with high stools on the other. COST HK$420 for an eight-course tasting menu; à la carte is also available. Wine pairing is customised. WHO TO BRING A date or friends. TURN-ONS Every dish we tried was outstanding so here are our highlights. We started with a refreshing tomato dish that was bursting... https://www.scmp.com/magazines/good-eating/article/3113309/outstanding-asian-fusion-fare-cosy-and-popular-brut?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3113309/outstanding-asian-fusion-fare-cosy-and-popular-brut?utm_source=rss_feed Sat, 12 Dec 2020 02:30:14 +0000 FARE Beijing, Huaiyang and Sichuan. AMBIENCE Dong Lai Shun is pleasantly relaxed and not as uptight as many other fancy Chinese restaurants in town. COST Basic noodles and rice dishes start from HK$78, with main course dishes around HK$300 to HK$450. WHO TO BRING Works just as well as a date spot as a place for a pleasant family meal. TURN-ONS Everything is of excellent quality here. Chicken in chilli oil is a standard dish in any Sichuan restaurant but rarely is the meat so tender and expertly... https://www.scmp.com/magazines/good-eating/article/3113306/fancy-fare-and-relaxed-vibe-top-notch-chinese-restaurant-dong?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3113306/fancy-fare-and-relaxed-vibe-top-notch-chinese-restaurant-dong?utm_source=rss_feed Sat, 12 Dec 2020 02:00:07 +0000 FARE Innovative street food from across India. AMBIENCE The wonderful aromas emanating from the spice room as you enter the restaurant put you in the mood for good food. The open kitchen and lively atmosphere is inviting, as is the spectacular harbour view. The alfresco dining area is the way to go at this time of year. COST Curries range from HK$148 to HK$328, tandoor ranges from HK$168 to HK$1,988 for the Brandt Ranch tomahawk. WHO TO BRING Family, friends and guests to impress. TURN-ONS The... https://www.scmp.com/magazines/good-eating/article/3113297/indian-restaurant-chaat-rosewood-hong-kong-stellar-menu-and?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3113297/indian-restaurant-chaat-rosewood-hong-kong-stellar-menu-and?utm_source=rss_feed Fri, 11 Dec 2020 03:30:13 +0000 FARE Sichuan cuisine and hotpot. AMBIENCE Dark tones with comfortable seating and hip modern decor, not your usual Sichuan restaurant vibe. COST Very reasonable – most dumplings and noodles are from HK$58, with other cooked dishes at less than HK$200, and hotpot bases at up to HK$488. WHO TO BRING Small groups of friends who want a little spice in their lives. TURN-ONS Since we wanted to try the seasonal hotpot, we ordered the beef tripe, pork intestine with duck blood curd in Sichuan, and it... https://www.scmp.com/magazines/good-eating/article/3113291/why-sichuan-lab-wan-chai-ticks-all-boxes-spice-fiends-and?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3113291/why-sichuan-lab-wan-chai-ticks-all-boxes-spice-fiends-and?utm_source=rss_feed Fri, 11 Dec 2020 03:00:05 +0000 FARE Anglo-Indian fare AMBIENCE Decked out like a colonial officer’s mess, with servers dressed in beige colonial-style army attire. The restaurant also has an alfresco area with a bird’s-eye view of Hong Kong from The Peak. COST Curries and tandoor average around HK$250. WHO TO BRING Family and friends. TURN-ONS The mulligatawny soup was a firm favourite. This ”English” soup from southern India features pulled chicken, celery and rice in a creamy coconut base – a delicious opener. The beef... https://www.scmp.com/magazines/good-eating/article/3113289/butter-chicken-seekh-kebab-rajasthan-rifles-offers-taste?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3113289/butter-chicken-seekh-kebab-rajasthan-rifles-offers-taste?utm_source=rss_feed Fri, 11 Dec 2020 02:45:09 +0000 FARE A culmination of hotpot styles with contemporary presentation and innovative creations. AMBIENCE Traditional Chinese wooden doors with bronze talisman knockers are tastefully matched with graffiti art on the walls, reflecting the East meets West concept. COST A pot of broth averages around HK$268, and speciality items such as fortune bag dumplings are around HK$88. A dinner for a hungry couple would come in just under HK$800. WHO TO BRING A few old friends for an overdue catch-up. TURN-ONS... https://www.scmp.com/magazines/good-eating/article/3113288/hungry-hotpot-hong-kongs-restaurant-drunken-pot-probably-has?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3113288/hungry-hotpot-hong-kongs-restaurant-drunken-pot-probably-has?utm_source=rss_feed Fri, 11 Dec 2020 02:30:14 +0000 FARE Malaysian and Singaporean hawker-style dishes. AMBIENCE The spacious dining room has lots of natural lighting from windows across one side of the room, and there are open kitchens and prep counters on the other side. COST Starters are between HK$88 and HK$128; mains average HK$130. WHO TO BRING Friends and family who can handle a little spice. TURN-ONS Café Malacca is where Malaysians and Singaporeans in Hong Kong go for authentic hometown cuisine. The extensive menu is packed with dishes... https://www.scmp.com/magazines/good-eating/article/3113287/why-cafe-malacca-top-spot-malaysians-and-singaporeans-hong?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3113287/why-cafe-malacca-top-spot-malaysians-and-singaporeans-hong?utm_source=rss_feed Fri, 11 Dec 2020 02:00:22 +0000 When The Old Man opened three years ago, it arrived at the perfect time to crest the second wave of molecular mixology cocktail bars in Hong Kong. The first wave was driven almost single-handedly by Antonio Lai. His early concepts at Quinary, Origin and The Envoy pioneered the trend in this city, and all featured in the inaugural Asia’s 50 Best Bars Awards in 2016. With a focus on innovative recipes and techniques, these venues provided a counterpoint to the more traditional hotel bars that were... https://www.scmp.com/magazines/style/leisure/article/3106081/hong-kongs-first-sustainable-bar-penicillin-second-hand?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3106081/hong-kongs-first-sustainable-bar-penicillin-second-hand?utm_source=rss_feed Mon, 19 Oct 2020 10:00:10 +0000 From ice cream to chocolate and cake, a matcha pairing is a match made in heaven. Chef Uwe Opocensky, executive chef at the Island Shangri-La Hong Kong, and assistant executive pastry chef Don Ng at The Royal Garden’s fine foods shop both reimagined the classic opera cake, giving it flair and a contemporary twist by using matcha, the popular powdered green tea, as the main ingredient. 7 best restaurants in and around Harbour City to try At Island Gourmet, Opocensky says his opera cake has... https://www.scmp.com/magazines/good-eating/article/3090707/hong-kongs-best-summer-desserts-chocolate-meets-matcha?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3090707/hong-kongs-best-summer-desserts-chocolate-meets-matcha?utm_source=rss_feed Sat, 27 Jun 2020 07:00:18 +0000 The popularity of yakiniku (meaning “grilled meat” in Japanese) began during a tense period in history. Originally, yakiniku was the name for any “Western barbecue food”, and was brought into the mainstream by Japanese writer Kanagaki Robun in his 1872 book, Seiyo Ryoritsu (meaning Western Food Handbook).  At the time, the general Japanese style of yakiniku drew heavily on influences from Korean dishes such as bulgogi and galbi, which became popular after World War II. The term was reinforced... https://www.scmp.com/magazines/good-eating/article/3037170/how-japanese-yakiniku-restaurants-became-wagyu-beef-eateries?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3037170/how-japanese-yakiniku-restaurants-became-wagyu-beef-eateries?utm_source=rss_feed Tue, 12 Nov 2019 18:00:12 +0000 The cheesecake camp is split into two – New York made with cream cheese which is rich and creamy, and Italian made with ricotta, which is lighter and has a texture more like a cake. But what about New York style versus vegan? VEDA’s district chef Alfonso Portillo has created a fig cheesecake made with cashews instead of cheese. “Normally, cheesecakes are made in the oven but this is a no-bake cheesecake, completely vegan with no egg and no flour, thus gluten-free too,” says Portillo.  “Cashews... https://www.scmp.com/magazines/style/leisure/article/3025336/hong-kong-desserts-vegan-cheesecake-versus-new-york-style?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3025336/hong-kong-desserts-vegan-cheesecake-versus-new-york-style?utm_source=rss_feed Tue, 03 Sep 2019 18:00:18 +0000 2019 will be the year veganism goes mainstream, The Economist predicted a few years ago. This was followed by Forbes declaring 2019 as the year when more people will “embrace a plant-based diet”. And they were not far off the mark. If you look closely at many menus in mainstream restaurants now, you will find more vegan options than ever. Modern European fine-dining restaurant Arcane embraced Green Monday – a meatless day adopted by many restaurants around town – several years ago and more... https://www.scmp.com/magazines/style/leisure/article/3025316/chinese-indian-where-eat-yummy-vegan-food-across-globe-hong?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3025316/chinese-indian-where-eat-yummy-vegan-food-across-globe-hong?utm_source=rss_feed Tue, 03 Sep 2019 02:00:09 +0000 “We have played around with spices and herbs in drinks for years, especially in Asia, as these are main ingredients in food,” says Austen Lendrum, bar manager at Mrs Pound, a speakeasy in Sheung Wan. “The cocktail scene and kitchen scene have merged, as bartenders really like to use cooking flavours in their cocktails.” While working at Foxglove in Central, Lendrum experimented with fat washing in traditional drinks such as the Old Fashioned. “You take the fat from the bone, or meat and infuse... https://www.scmp.com/magazines/style/travel-food/article/2162670/how-spicy-cocktails-are-heating-hong-kongs-drinking?utm_source=rss_feed https://www.scmp.com/magazines/style/travel-food/article/2162670/how-spicy-cocktails-are-heating-hong-kongs-drinking?utm_source=rss_feed Sun, 09 Sep 2018 02:02:33 +0000 There has been a growing demand for lighter, healthier dishes in fine-dining circles over the past few years and many chefs have stepped up to the challenge to offer healthier options on their menus.  Chef and restaurateur Gray Kunz has been a trailblazer in offering organic seasonal dishes, having done so for many years, and Café Gray Deluxe at The Upper House offers a range of options from vegan to gluten-free, organic meats to sustainably sourced fish. In the beginning, I struggled with some... https://www.scmp.com/magazines/style/travel-food/article/2141075/taste-wellness-chefs-cater-health-conscious-eaters?utm_source=rss_feed https://www.scmp.com/magazines/style/travel-food/article/2141075/taste-wellness-chefs-cater-health-conscious-eaters?utm_source=rss_feed Wed, 11 Apr 2018 01:00:30 +0000 One night, about two years ago, three bartenders got together over drinks and decided to open a bar of their own. Roman Ghale, Agung Prabowo and James Tamang had all worked together at MO Bar before moving on to other hotels. They felt it was time to do something else. “We wanted to open a place where people could feel at home,” Tamang says. After stumbling across an old Shanghai barbershop in an alleyway behind Bridges Street in Sheung Wan, the trio pooled their money, waited until the lease... https://www.scmp.com/magazines/good-eating/article/2141042/hong-kong-bartenders-revive-simpler-carefree-era-cocktails?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/2141042/hong-kong-bartenders-revive-simpler-carefree-era-cocktails?utm_source=rss_feed Tue, 10 Apr 2018 05:45:15 +0000 As chefs cater to more diverse dietary demands, it is encouraging to see how desserts can be gluten-free and still be delicious. Theo Randall is a British celebrity chef who is based at Theo Randall at the InterContinental Hotel London Park Lane, and the mastermind of the new Theo Mistral in the InterContinental Grand Stanford Hong Kong. He makes a chocolate cake to-die-for and it is gluten free. Made with chocolate, eggs, sugar, cream and cooked at a low temperature in a water bath, Randall... https://www.scmp.com/magazines/good-eating/article/2141033/gluten-free-desserts-can-still-be-delicious-say-top-hong-kong?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/2141033/gluten-free-desserts-can-still-be-delicious-say-top-hong-kong?utm_source=rss_feed Tue, 10 Apr 2018 05:15:00 +0000 At Supermoon Bakehouse, a new spaceship of a patisserie in New York’s Lower East Side, a line of eager humans often snakes out the front door. Inside, the stars of the show are laid out on a long, coral-hued terrazzo slab that’s flecked like a cross section of mortadella: croissants, colour-streaked and stuffed with a mélange of materials, lined up in Instagram-ready formation. There’s the emerald-striped peppermint chocolate fudge croissant piped with mint chocolate chip cream and fudgy... https://www.scmp.com/magazines/style/leisure/article/2127788/move-over-doughnuts-flashy-croissants-are-all-rage?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/2127788/move-over-doughnuts-flashy-croissants-are-all-rage?utm_source=rss_feed Sat, 13 Jan 2018 18:03:28 +0000 Flames glow, smoke billows and the aroma of slowly burning logs blends with the flavours of lightly charred calamari with broccoli and aioli cooked inside a handmade wood-fired oven. Like other dishes at Proper restaurant, essential ingredients for this house favourite are timber and fire. Proper was recently named in the Latin American edition of the prestigious World’s 50 Best Restaurants list, part of Argentina’s growing international recognition for creative open-flame cooking. The sacred... https://www.scmp.com/magazines/style/travel-food/article/2126691/argentine-cuisine-glows-wood-fire-cooking?utm_source=rss_feed https://www.scmp.com/magazines/style/travel-food/article/2126691/argentine-cuisine-glows-wood-fire-cooking?utm_source=rss_feed Thu, 04 Jan 2018 05:00:16 +0000 Gin appreciation doesn’t always come naturally. “I’m sure every kid has taken a sip of gin and not been a fan,” says cocktail entrepreneur Victoria Chow. Nisha Xu, owner of SoHo’s G&T Bar, remembers taking a sip of her first gin and tonic. “I wouldn’t say I liked it the first time,” she says. Gerry Olino, head mixologist at Dr Fern’s Gin Parlour, is originally from the Philippines, the world’s largest gin consumer per capita. “Gin there is more like moonshine,” he says. He stayed away from the... https://www.scmp.com/magazines/style/leisure/article/2119831/hong-kongs-best-gin-bars-add-fragrant-chapter-spirited?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/2119831/hong-kongs-best-gin-bars-add-fragrant-chapter-spirited?utm_source=rss_feed Mon, 20 Nov 2017 09:19:23 +0000 Degustation menus, tasting menus, prix fixe menus: whatever you wish to call them, there seems to be a trend in fine and casual dining restaurants to showcase the chef’s signatures from the à la carte, presenting them in smaller portions on a set menu. But there is skill in presenting the dishes on a tasting menu, as we found out from three chefs who create very different types of cuisine. Chef Lee Adams at The Park Lane Hong Kong’s Western fine dining restaurant Skye, says his tasting menu... https://www.scmp.com/magazines/style/leisure/article/2119958/hong-kongs-tasting-menus-highlight-best-chefs?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/2119958/hong-kongs-tasting-menus-highlight-best-chefs?utm_source=rss_feed Thu, 16 Nov 2017 04:03:54 +0000 Having just moved to near PMQ, Segreto Private Kitchen now enjoys double the space it had at its previous site in Lan Kwai Fong. Chef Ermanno Lelli from Naples, Italy, is a private chef who has been in the F&B industry for more than 20 years. He now enjoys cooking his favourite dishes from southern Italy several times a week for those who enjoy authentic tastes of Italy. A tasting experience at Segreto, though, is not just about the food; diners can sit around the open kitchen while Lelli cooks... https://www.scmp.com/magazines/good-eating/article/2119832/ermanno-lelli-finds-space-cook-his-southern-italian-favourites?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/2119832/ermanno-lelli-finds-space-cook-his-southern-italian-favourites?utm_source=rss_feed Thu, 16 Nov 2017 02:33:44 +0000 Originating in southern China, when travellers along the ancient Silk Road used to break their journey in order to drink tea (yum cha), dim sum - or small snacks - first appeared in the third century around the time that physicians noted that tea aids digestion. In Hong Kong, modern-day teahouses, and Cantonese restaurants are where friends and families gather at the weekends for dim sum breakfast or lunch, and are known for their noise and air conditioners as much as for their Chinese tea and... https://www.scmp.com/magazines/good-eating/article/2109638/small-wonders-hong-kongs-dim-sum-chefs-use-ingredients-and?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/2109638/small-wonders-hong-kongs-dim-sum-chefs-use-ingredients-and?utm_source=rss_feed Tue, 05 Sep 2017 00:19:04 +0000 Makgeolli was something your grandparents would drink. Known colloquially as nonju, or “farmer’s alcohol”, the fermented rice beverage had once been Korea’s most popular tipple, but by the 1990s it had lost ground as prosperity convinced drinkers to turn to more fashionable imports such as beer, wine and whisky. Things have come full circle. Young Koreans have embraced the sweet, slightly fizzy makgeolli, which is made by mixing rice with nuruk, a traditional fermentation starter derived from... https://www.scmp.com/magazines/good-eating/article/2108883/young-koreans-go-back-time-embrace-sweet-slightly-fizzy-taste?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/2108883/young-koreans-go-back-time-embrace-sweet-slightly-fizzy-taste?utm_source=rss_feed Mon, 04 Sep 2017 23:34:06 +0000 Ifat Kafry Hindes makes deliciously healthy dinner or brunch dishes from her homeland, Israel. She will come to your home or diners can visit her two-storey Sai Kung home, nestled between the mountains and a small bay. “I have an open kitchen set-up, and it’s easy to walk from the dining table to the kitchen,” Hindes says. “Most bookings are for Israeli brunches, so I create an Israeli-inspired brunch, a little different every time.” Her inspired dishes come from her healthy lifestyle. We... https://www.scmp.com/magazines/good-eating/article/2108884/ifat-kafry-hindes-flies-flag-tasty-and-healthy-israeli-food?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/2108884/ifat-kafry-hindes-flies-flag-tasty-and-healthy-israeli-food?utm_source=rss_feed Mon, 04 Sep 2017 23:30:00 +0000 Luca de Berardinis, the new executive chef of Operetta, in Pacific Place, has created a refreshing lemon tart, perfectly light for the hot weather. “We wanted to create a lemon tart that is traditional, which, however, never fails to surprise diners,” says the chef, who was previously at Nicholini’s. The irresistibly moreish looking tart is topped with marinated Sicilian yellow peach, blueberry sago and home-made lemon juice on a crunchy base where the lemon and sugar flavours are balanced to... https://www.scmp.com/magazines/good-eating/article/2108881/sweet-summer-refreshing-desserts-are-perfect-hot-weather?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/2108881/sweet-summer-refreshing-desserts-are-perfect-hot-weather?utm_source=rss_feed Mon, 04 Sep 2017 23:17:23 +0000 Common Room serves a world-inspired, tapas-style menu to supplement a place where there is a big accent on classic and contemporary cocktails. AMBIENCE Located in a quiet lane off Lan Kwai Fong, this rustic industrial-type venue is a convivial spot to start the night off with friends. COST Bank on around HK$700 per couple with drinks. The portions are not sizeable, but they are tasty and reasonably priced. Just make sure to leave space for desserts. WHO TO BRING Anyone you would feel comfortable... https://www.scmp.com/magazines/good-eating/article/2099468/gather-common-room-hong-kong-delicious-selection-dishes-and?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/2099468/gather-common-room-hong-kong-delicious-selection-dishes-and?utm_source=rss_feed Thu, 22 Jun 2017 03:58:12 +0000 Stone Nullah Tavern serves authentic American tavern food with a contemporary take in a dark wooden interior with steel details and a leather sofa make this a relaxed setting for dinner guests to unwind. COST HK$500. WHO TO BRING Friends and colleagues looking for a low-key setting with hearty food. TURN-ONS Stone Nullah Tavern is a popular happy hour haunt in Wan Chai. The restaurant is tucked away inside the premises and offers a quieter retreat from the noisy bar area. The menu boasts a good... https://www.scmp.com/magazines/good-eating/article/2099465/hong-kongs-stone-nullah-tavern-serves-hearty-american-food?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/2099465/hong-kongs-stone-nullah-tavern-serves-hearty-american-food?utm_source=rss_feed Thu, 22 Jun 2017 03:45:45 +0000 FRITES serves European pub grub in an ambience you’d expect from a gastropub - think rich woods, dark leathers, and a raucous air of merriment. Not what you’d choose for a romantic date, but perfect for a night out with your mates. COST About HK$500 a head for food. If you go during Happy Hour, most drinks are half price. WHO TO BRING Friends with big appetites TURN-ONS The waitstaff were lovely - friendly and polite, and while they weren’t familiar with the menu (they couldn’t respond to our... https://www.scmp.com/magazines/good-eating/article/2099464/frites-belgium-tap-serves-party-plate?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/2099464/frites-belgium-tap-serves-party-plate?utm_source=rss_feed Thu, 22 Jun 2017 03:45:15 +0000