https://www.scmp.com/rss/330578/feed en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com FARE A reinterpretation of robust, banquet-style Chinese cuisine. AMBIENCE With ceramic mahjong tiles and a huge golden ingot at the front door, this establishment plays on being kitsch and on interpretations of Chinatown in the mass media. COST Starters and appetisers are under HK$200 but there are quite a few market price items, so be prepared to spend over HK$800 per person, or more if you’re drinking. 100 Top Tables 2022: the complete winners list revealed WHO TO BRING A second or third date... https://www.scmp.com/magazines/good-eating/article/3178447/ho-lee-fook-review-cheekily-named-hong-kong-restaurant?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3178447/ho-lee-fook-review-cheekily-named-hong-kong-restaurant?utm_source=rss_feed Fri, 20 May 2022 04:00:24 +0000 FARE A retelling of Chinese cuisine. AMBIENCE A self-described time capsule to the past, Auntie Āyi has dim interiors that are reminiscent of the dark lounges of the 60s and 70s COST Starters hover around the HK$100 mark while the signature sesame chicken sets you back HK$688. WHO TO BRING Anyone who likes to try new and exciting cuisine with a dollop of nostalgia. 4 new restaurants in Hong Kong to try now, reviewed TURN-ONS We started our evening with the 8 Immortals Drunken Platter, the... https://www.scmp.com/magazines/style/leisure/article/3177199/auntie-ayi-review-modern-chinese-cuisine-hong-kongs-pacific?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3177199/auntie-ayi-review-modern-chinese-cuisine-hong-kongs-pacific?utm_source=rss_feed Fri, 13 May 2022 02:00:24 +0000 Several mainland Chinese restaurant chains have filed for initial public offerings (IPOs) in Hong Kong, betting that diners will regain their appetite for eating out later this year once the current outbreak of Covid-19 blighting the country has subsided. Restaurant groups including Japanese cuisine specialist Kamii, hotpot chain Laowang and the China franchisee of US-based Domino’s Pizza have filed for listings in the past three months. It usually takes at least six months for applications to... https://www.scmp.com/business/banking-finance/article/3174322/dominos-pizzas-chinese-operator-hotpot-chain-laowang-among?utm_source=rss_feed https://www.scmp.com/business/banking-finance/article/3174322/dominos-pizzas-chinese-operator-hotpot-chain-laowang-among?utm_source=rss_feed Thu, 14 Apr 2022 16:30:18 +0000 Zhang Yong, once Singapore’s richest tycoon, has stepped down as the chief executive of Haidilao International, as the Chinese hotpot restaurant chain prepares to report its first loss in at least six years. The businessman, who co-founded the chain in 1994, will relinquish the day-to-day management to his deputy Yang Lijuan, who was ranked China’s second-wealthiest professional woman manager in 2021, according to an exchange filing late on Tuesday. Zhang will retain his role as chairman and... https://www.scmp.com/business/china-business/article/3168922/haidilaos-billionaire-co-founder-steps-down-ceo-chinese?utm_source=rss_feed https://www.scmp.com/business/china-business/article/3168922/haidilaos-billionaire-co-founder-steps-down-ceo-chinese?utm_source=rss_feed Wed, 02 Mar 2022 07:29:50 +0000 We may have to remain socially distanced this Lunar New Year, but that doesn’t mean you can’t share the fortune and good will with a good old fashioned gift. And nothing says joy and prosperity quite like pudding. Here’s STYLE’s wrap of the best festive treats to share with friends and family, courtesy of some of Hong Kong’s Michelin-worthy eateries. Man Ho Man Ho just gained its second year of a Michelin-star rating, and its puddings are decadent takes on the classics. Made with Chinese red... https://www.scmp.com/magazines/style/leisure/article/3164666/hong-kongs-best-lunar-new-year-desserts-gift-2022-think?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3164666/hong-kongs-best-lunar-new-year-desserts-gift-2022-think?utm_source=rss_feed Tue, 25 Jan 2022 09:40:07 +0000 The festivities are from over as the Lunar New Year of the Tiger is just around the corner for us all to welcome a brand new beginning. Just like in past years, it’s the perfect way to gather the family for an intimate reunion dinner. Still deciding on Lunar New Year meal ideas for 2022 in Singapore? We’ve got you covered! In no particular order, here is a list of restaurants where you can have a festive dinner and the best time with the entire family – while keeping in mind Covid-19 social... https://www.scmp.com/magazines/style/leisure/article/3163818/15-best-restaurants-and-hotels-lunar-new-year-2022?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3163818/15-best-restaurants-and-hotels-lunar-new-year-2022?utm_source=rss_feed Tue, 18 Jan 2022 23:00:23 +0000 Eating at Dynasty Cove in Tai Hang was a matter of luck. I’d sent one of my dinner guests a list of new restaurants and asked her to pick one. She went down the list and started calling, and Dynasty Cove was the first place that picked up the phone. When we looked at the Chinese-only menu, we noticed some Fujian dishes among the Cantonese. My friend asked the waitress where the chef was from, and sure enough, she said he was from that province. We ordered a mix of Fujian and Cantonese dishes,... https://www.scmp.com/lifestyle/food-drink/article/3159750/new-hong-kong-restaurant-review-dynasty-cove-cantonese-and?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3159750/new-hong-kong-restaurant-review-dynasty-cove-cantonese-and?utm_source=rss_feed Wed, 15 Dec 2021 04:45:23 +0000 The painful memory of my first run-in with this teapot still burns. When I was about 10 years old, my parents taught me the courtesy of pouring tea for everyone else at the table before mine. On that fateful Saturday, during yum cha, they asked me to pick up the teapot and pour tea for my grandma. The experience was comical yet traumatic. I remember that the teapot, filled to the brim with boiling water, was too heavy for me to pick up by the handle with one hand. The unbalanced weight of the... https://www.scmp.com/magazines/style/leisure/article/3158595/teapot-hell-why-chinese-restaurant-staple-needs-rethink?utm_source=rss_feed https://www.scmp.com/magazines/style/leisure/article/3158595/teapot-hell-why-chinese-restaurant-staple-needs-rethink?utm_source=rss_feed Tue, 07 Dec 2021 00:00:29 +0000 Most Hongkongers are familiar with Yung Kee, the three-storey restaurant on Wellington Street, in Central, where myth has always had it that the higher the floor, the more expensive the dining experience. Best known for its charcoal roast-goose dish, concocted by founder Kam Shui-fai over 80 years ago, the more recent buzz centred on the second generation’s long-drawn-out legal battle for control of the establishment that began in 2010. After the dispute ended with one brother buying out the... https://www.scmp.com/magazines/post-magazine/design-interiors/article/3157533/landmark-hong-kongs-dining-scene-yung-kee?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/design-interiors/article/3157533/landmark-hong-kongs-dining-scene-yung-kee?utm_source=rss_feed Sun, 28 Nov 2021 01:15:21 +0000 When chef Jacky Yu started his private kitchen Xi Yan in Wan Chai, in 2000, the popularity of the modern Asian restaurant led to the opening of half a dozen cheaper, more casual concepts in Causeway Bay, Tsim Sha Tsui, Taikoo Shing and other locations, as well as a branch of the original in Singapore. Sadly, the last of the Xi Yan restaurants in Hong Kong closed about five years ago, although the private kitchen in Singapore is still going strong. Yu, however, documented many of his recipes in... https://www.scmp.com/magazines/post-magazine/food-drink/article/3154171/hong-kong-chef-jacky-yu-shares-his-eclectic?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3154171/hong-kong-chef-jacky-yu-shares-his-eclectic?utm_source=rss_feed Sun, 31 Oct 2021 18:30:18 +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 Having 40 years of cooking experience means that executive chef Jackie Ho Hong-sing of Cantonese restaurant Lai Heen at The Ritz-Carlton, Macau, started working on his craft when he was only 12 years old. His first job at that age was as a kitchen apprentice at a Chinese restaurant. Some industry veterans with that much experience might tend to get stuck in their ways, but that’s certainly not the case for Ho. The chef still maintains a playful element to his mastery, always daring to shake up... https://www.scmp.com/native/lifestyle/food-drink/topics/fuelling-culinary-fire/article/3147820/lai-heen?utm_source=rss_feed https://www.scmp.com/native/lifestyle/food-drink/topics/fuelling-culinary-fire/article/3147820/lai-heen?utm_source=rss_feed Thu, 09 Sep 2021 00:30:16 +0000 Dim sum at any time of the day, instead of served just for breakfast as it was traditionally, has been around for many years now. Shops offering all-day dim sum range from inexpensive takeaways and casual places where you perch on uncomfortable stools to elegant, quiet restaurants. House of Orient, in the Entertainment Building in Hong Kong’s Central district, is more on that elegant, quiet end of the scale, but it was quiet for the wrong reasons – my small party of three was one of only two... https://www.scmp.com/lifestyle/food-drink/article/3140871/hong-kong-restaurant-review-house-orient-central-dim-sum?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3140871/hong-kong-restaurant-review-house-orient-central-dim-sum?utm_source=rss_feed Thu, 15 Jul 2021 07:15:12 +0000 Fans of Michelin-starred VEA will be familiar with chef Vicky Cheng’s penchant for marrying Chinese ingredients and influences with French cuisine. And as a natural progression, he has now taken the plunge into Chinese cuisine with Wing, where he reinterprets familiar dishes with a twist in ingredients and modern presentation. Our chef’s menu was spread over 10 courses and desserts (HK$1,580). The house preserved pork belly wasn’t as salty as the traditional cured pork and brought out the extra... https://www.scmp.com/magazines/good-eating/article/3138704/wing-review-veas-vicky-cheng-reimagines-classic-chinese?utm_source=rss_feed https://www.scmp.com/magazines/good-eating/article/3138704/wing-review-veas-vicky-cheng-reimagines-classic-chinese?utm_source=rss_feed Wed, 30 Jun 2021 02:00:21 +0000 What a difference a few weeks can make. In the case of Wing, opened by chef Vicky Cheng of VEA Restaurant, a first visit during the soft opening phase showed us a meal where we liked all the dishes individually, but taken together they made for a dinner that was somewhat one-dimensional - everything tasted heavy. We paid a second visit about a month later and again, we had no complaints about the flavour of the dishes. But this time, the tastes and textures were much more varied. Instead of... https://www.scmp.com/lifestyle/food-drink/article/3137474/hong-kong-restaurant-review-wing-central-vicky-chengs?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3137474/hong-kong-restaurant-review-wing-central-vicky-chengs?utm_source=rss_feed Thu, 17 Jun 2021 04:15:00 +0000 Hong Kong-born chef DeAille Tam only opened her first restaurant in November 2020 – Shanghai’s Obscura – and has been working in fine dining restaurants in Asia since just 2014. So it came as a complete surprise when she was named as Asia’s Best Female Chef 2021, voted by industry experts from across the region, at the annual Asia’s 50 Best Restaurants listings. “I was completely shell-shocked when I first received the news as I had just finished a busy service and was coming down with a serious... https://www.scmp.com/magazines/style/news-trends/article/3135426/asias-best-female-chef-2021-winner-deaille-tam?utm_source=rss_feed https://www.scmp.com/magazines/style/news-trends/article/3135426/asias-best-female-chef-2021-winner-deaille-tam?utm_source=rss_feed Mon, 31 May 2021 03:00:22 +0000 What was your childhood like? “After school, I would help out my parents in the restaurant, cleaning and chopping vegetables, and stealing food to eat [laughs]. I am the oldest of five siblings and I started cooking at home for them when I was 13 years old. I had to stand on a chair to reach the stove. The first dishes I cooked were stir-fried eggs with chilli sauce, mapo tofu, and stir-fried string beans with minced pork. Everyone can eat spicy, though as children we started eating just a bit... https://www.scmp.com/magazines/post-magazine/food-drink/article/3134164/sichuan-chef-who-taught-cantonese-diners-eat?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3134164/sichuan-chef-who-taught-cantonese-diners-eat?utm_source=rss_feed Sun, 23 May 2021 06:15:07 +0000 You left Hong Kong when you were nine years old. Do you have any food memories? “My dad had a cha chaan teng and he’d make French toast for me. Another is cheung fun from the street stalls. I remember the snap snap snap of the scissors cutting the tender rice rolls. I ate a lot of seafood – the hot oil poured on top of steamed fish with soy sauce and thinly sliced scallions, and Cantonese-style garlic chilli prawns. Just eating the garlic fried with rice is so delicious.” How did you come to... https://www.scmp.com/magazines/post-magazine/food-drink/article/3133728/chef-deaille-tam-being-voted-asias-best-female?utm_source=rss_feed https://www.scmp.com/magazines/post-magazine/food-drink/article/3133728/chef-deaille-tam-being-voted-asias-best-female?utm_source=rss_feed Mon, 17 May 2021 04:15:19 +0000 https://www.scmp.com/news/article/3129815/vaccine-health-women-growing-chinese-takeaway-and-more?utm_source=rss_feed https://www.scmp.com/news/article/3129815/vaccine-health-women-growing-chinese-takeaway-and-more?utm_source=rss_feed Fri, 16 Apr 2021 08:00:17 +0000 A restaurant in Shenyang, northeast China has brought in two baby alpacas to entertain customers while they eat. https://www.scmp.com/china/baby-alpacas-chinese-restaurant-bring-joy-customers/article/3041368?utm_source=rss_feed https://www.scmp.com/china/baby-alpacas-chinese-restaurant-bring-joy-customers/article/3041368?utm_source=rss_feed Tue, 10 Dec 2019 11:24:35 +0000 This week, “Chop Suey,” a 1929 painting by Edward Hopper, sold for nearly $92 million, a record for the celebrated American artist. The oil painting depicts two women seated in a Chinese restaurant. The setting is bare, typical of Hopper’s lonely depictions of 20th-century life. The only indication that the restaurant might be Chinese is a single teapot resting on the table and a sign outside the window that reads, “Chop Suey,” a dish created by Cantonese immigrants in America. Art historians... https://www.scmp.com/culture/where-chinese-restaurant-edward-hoppers-919-million-painting/article/3000247?utm_source=rss_feed https://www.scmp.com/culture/where-chinese-restaurant-edward-hoppers-919-million-painting/article/3000247?utm_source=rss_feed Fri, 16 Nov 2018 13:00:01 +0000 When you walk past the entrance to Fat Rice in Chicago, just a few doors down, you’ll find the restaurant’s bakery annex; look up, and you’ll see a sign painted with a bright yellow pastel de nata, the Portuguese egg tart. “The entire bakery revolves around the pastel de nata alone,” Adrienne Lo, the restaurant’s co-owner, told Goldthread via phone. On their research trips through Macau and Southeast Asia, she and Abraham Conlon, her business partner, came across the pastry, an iconic Portuguese... https://www.scmp.com/food/inside-only-dedicated-macau-restaurant-america/article/2163724?utm_source=rss_feed https://www.scmp.com/food/inside-only-dedicated-macau-restaurant-america/article/2163724?utm_source=rss_feed Tue, 11 Sep 2018 08:15:45 +0000 To soothe a craving for spicy Chinese food, a quick search on Yelp will present you with not only a list of restaurant picks, but also what seems to be a coin-toss between the spellings “Sichuan” and “Szechuan.” The Sichuan region’s bold cuisine is wildly gaining popularity all over the world, with many associating it with its numbing peppercorn, and hot pot soup with bright red chili oil bubbling in it. But somehow, storefronts and menus can’t seem to pick one way to spell it. To trace its... https://www.scmp.com/culture/so-it-spelled-szechuan-or-sichuan/article/2160683?utm_source=rss_feed https://www.scmp.com/culture/so-it-spelled-szechuan-or-sichuan/article/2160683?utm_source=rss_feed Tue, 21 Aug 2018 10:15:00 +0000 The menu of Tusheng Shiguan (土生食馆), an organic restaurant in China, comes with a warning. “There are holes in the vegetables,” it says, pointing out that organic produce often comes less aesthetically perfect as commercial varieties. That the restaurant has to warn its customers probably explains why it’s struggling to get by. Tusheng has been around for six years in Kunming, a second-tier city in Yunnan. The city has a thriving population of over six million people, but Tusheng’s owner, Cui... https://www.scmp.com/food/can-organic-restaurant-survive-countryside/article/2160676?utm_source=rss_feed https://www.scmp.com/food/can-organic-restaurant-survive-countryside/article/2160676?utm_source=rss_feed Tue, 21 Aug 2018 09:00:45 +0000