https://www.scmp.com/rss/512167/feed en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com Ralph Jennings Ralph Jennings Kathleen Harrison, the owner of an arts-and-crafts shop in the San Francisco Bay Area, is dreading what might happen if the US government raises tariffs on a slew of Asian economies later this summer. The 33-year-old is already under pressure as it is. The cost of key supplies such as paper stock has doubled this year due to a surge in demand, forcing her to hunt down bargains to keep her prices stable. Now, she worries that higher duties on imports from China and other major exporters will... https://www.scmp.com/economy/global-economy/article/3317874/us-consumers-edge-ahead-trumps-tariff-deadline-its-bad-time?utm_source=rss_feed https://www.scmp.com/economy/global-economy/article/3317874/us-consumers-edge-ahead-trumps-tariff-deadline-its-bad-time?utm_source=rss_feed Fri, 11 Jul 2025 11:00:12 +0000 https://www.scmp.com/presented/lifestyle/topics/100-top-tables-2022-chinese/article/3178908/cuisine-cuisine-photo?utm_source=rss_feed https://www.scmp.com/presented/lifestyle/topics/100-top-tables-2022-chinese/article/3178908/cuisine-cuisine-photo?utm_source=rss_feed Thu, 26 May 2022 16:00:28 +0000 Local celebrity chef Chef Jacky Chi-keung is in charge of the kitchens at Yue in Sheraton Tung Chung. It’s a huge space, flooded with natural light, and the ambience lifts the spirits, setting the stage for diners to enjoy the exceptional cuisine on the menu. Deep-fried stuffed crab shell with crabmeat is a perennial favourite among the chef’s fans, and he is known for his nourishing soups, too. His signature double-boiled fish maw with brassica and apricots is a rare, traditional Hong Kong... https://www.scmp.com/magazines/100-top-tables/article/3172533/yue-tung-chung-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172533/yue-tung-chung-restaurant-review?utm_source=rss_feed Mon, 04 Apr 2022 11:00:22 +0000 At the helm of the kitchens in Yuè, on the 13th floor of Times Square’s Food Forum, is an alum of the famous Fook Lam Moon, chef Au Yeung Chung-kei, who has earned his own reputation among the city’s foodies for decades. Top-notch dishes include pan-fried Japanese yam in soy sauce, superior bird’s nest, steamed milk, egg white and crabmeat, and pomelo pith marinated with dried shrimp roe and abalone sauce. A crowd favourite is the deep-fried crispy chicken with scallions. While the chicken is... https://www.scmp.com/magazines/100-top-tables/article/3172531/yue-causeway-bay-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172531/yue-causeway-bay-restaurant-review?utm_source=rss_feed Mon, 04 Apr 2022 10:00:23 +0000 An exemplary example of Chinese fine dining, Yong Fu is designed for the well-heeled crowd. Taking up two floors in a quiet corner of Wan Chai, Yong Fu has several private rooms on its second floor, keeping the privacy of its elite clientele in mind. Downstairs, the main dining room is small but with plenty of space between the tables. Yong Fu is famous for its drunken crab. Restaurants in Shanghai need a special permit to serve this dish, meaning only the most prestigious establishments –... https://www.scmp.com/magazines/100-top-tables/article/3172526/yong-fu-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172526/yong-fu-restaurant-review?utm_source=rss_feed Mon, 04 Apr 2022 09:00:20 +0000 Tucked away on the second floor of the Nexxus Building, Ying Jee Club is a two- Michelin-starred institution that matches ambience with opulent dishes. Everything on the plate is an example of fine Chinese dining that comes with a contemporary twist – elevated and refined for a new era. Our favourite dishes include crispy suckling pig with goose liver pâte, braised sea cucumber with fish maw in oyster sauce and crispy pork belly with golden garlic. The dim sum here is delicious and a star... https://www.scmp.com/magazines/100-top-tables/article/3172521/ying-jee-club-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172521/ying-jee-club-restaurant-review?utm_source=rss_feed Mon, 04 Apr 2022 08:00:15 +0000 The Michelin-starred Yat Tung Heen has been a trusted choice for fine Chinese cuisine since before the red book even started handing out stars in Hong Kong. The restaurant has maintained a loyal following all this time, from its days in Causeway Bay, to its new location in the Eaton HK hotel in Jordan. Inside the restaurant, wooden panels and doors set with amber stained glass are reminiscent of the tea houses of the 60s – but with elevated elegance. Michelin star-worthy signatures include... https://www.scmp.com/magazines/100-top-tables/article/3172517/yat-tung-heen-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172517/yat-tung-heen-restaurant-review?utm_source=rss_feed Mon, 04 Apr 2022 07:00:21 +0000 While the highly anticipated launch of the Regent Hong Kong – a rebranding of the InterContinental – is imminent, the popular Chinese restaurant there is still going strong. With its spectacular views of Victoria Harbour and a strong theme of jade in the decor, Yan Toh Heen gives diners the feeling they’re sitting in a jewellery box that opens to reveal the treasure within – the opulent cuisine served from the kitchens. Yan Toh Heen specialises in refined Cantonese fare and signature menu items... https://www.scmp.com/magazines/100-top-tables/article/3172513/yan-toh-heen-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172513/yan-toh-heen-restaurant-review?utm_source=rss_feed Mon, 04 Apr 2022 06:00:14 +0000 Xin Rong Ji has put Taizhou cuisine on the map in Hong Kong. The restaurant chain also has locations in Beijing, Shanghai, Hangzhou and Shenzhen, and the capital flagship received the coveted three Michelin stars in the Michelin Guide Beijing 2021. Fish is prominently featured in Taizhou cuisine and the wild-caught yellow croaker is legendary (and will set you back a pretty penny). Meanwhile the tofu dishes, noodles as well as soups reflect the epitome of refined execution. Roast duck is also a... https://www.scmp.com/magazines/100-top-tables/article/3172509/xin-rong-ji-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172509/xin-rong-ji-restaurant-review?utm_source=rss_feed Mon, 04 Apr 2022 05:00:22 +0000 At Wing, celebrity chef Vicky Cheng reinterprets familiar Chinese dishes with some twists in the ingredients and modern refinement in the presentation. A 10-course menu features seasonal produce where he gives full rein to his imaginative interpretations. The South African abalone in hua diao is deliciously tender while the firefly squid with Yunnan chilli and bull kelp is another popular favourite – when it is on the menu! Cheng amps up the classic char siu with succulent and juicy Wagyu beef... https://www.scmp.com/magazines/100-top-tables/article/3172501/wing-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172501/wing-restaurant-review?utm_source=rss_feed Mon, 04 Apr 2022 04:00:23 +0000 Sitting pretty some 102 floors above the city in the International Commercial Centre, Tin Lung Heen naturally has some of the best views of the skyline. And what’s served on the plates is just as stellar. The barbecued Iberian pork with honey is legendary and has received many awards, while other outstanding dishes include pan-fried lobster served with XO chilli sauce and lobster soup, and steamed grouper fillet topped with bird’s nest and Jinhua ham. The dim sum is also extremely popular and... https://www.scmp.com/magazines/100-top-tables/article/3172498/tin-lung-heen-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172498/tin-lung-heen-restaurant-review?utm_source=rss_feed Mon, 04 Apr 2022 03:00:35 +0000 One of the hottest Chinese restaurants in town, The Chairman is known for using classic ingredients and flavours but in innovative and exquisite ways. A good example is the king prawn cooked in fish and rice broth – where the al dente prawns swim in a rich, fragrant and smooth liquid – an exceptional dish through and through. Other signatures include steamed fresh flowery crab with aged Shaoxing wine, fragrant chicken oil and flat rice noodles, and pork belly slow-cooked in preserved vegetables... https://www.scmp.com/magazines/100-top-tables/article/3172491/chairman-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172491/chairman-restaurant-review?utm_source=rss_feed Mon, 04 Apr 2022 02:00:12 +0000 T’ang Court was the second Chinese restaurant in Hong Kong to earn three Michelin stars, and the service and dining are exquisite. This popular eatery presents refined Cantonese cuisine amid elegant decor: the main room is lavish and hung with gorgeous burgundy drapes. Chef Wong Chi-fai has been with the restaurant for over 20 years, creating many marvellous dishes during his tenure. Must-tries include baked stuffed crab shell with crabmeat and onion; stewed imperial bird’s nest with shredded... https://www.scmp.com/magazines/100-top-tables/article/3172490/tang-court-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172490/tang-court-restaurant-review?utm_source=rss_feed Mon, 04 Apr 2022 01:00:19 +0000 Summer Palace is a Cantonese institution that has been held in high regard by loyal patrons for over a decade. Yum cha is extremely popular at this restaurant and favourites include scallop and spinach dumplings, baked barbecued pork buns, Chinese sausage buns and silky smooth rice rolls. The à la carte menu features king prawn in sweet and spicy plum sauce, pan-fried Hokkaido scallops in fig sauce, and poached fresh crabmeat dumpling in thick chicken soup. For dessert, the baked sago pudding is... https://www.scmp.com/magazines/100-top-tables/article/3172425/summer-palace-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172425/summer-palace-restaurant-review?utm_source=rss_feed Sat, 02 Apr 2022 11:00:23 +0000 When Seventh Son opened in 2013, the restaurant was so successful that branches were launched all around Asia. Backed by the seventh son of Chui Fuk-chuen, the legendary founder of Fook Lam Moon, this establishment raises the bar when it comes to traditional Cantonese cuisine, prepared with refined techniques. What’s special about Seventh Son is the attention to detail, such as the multilayered bean curd sheets in the textured casserole dish. The suckling pig here is legendary: the skin is light... https://www.scmp.com/magazines/100-top-tables/article/3172420/seventh-son-restaurant-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172420/seventh-son-restaurant-restaurant-review?utm_source=rss_feed Sat, 02 Apr 2022 10:00:21 +0000 Deep vermilion with gold accents and a cavernous ceiling set the tone for an evening at Shang Palace, the Kowloon Shangri-La’s fine dining Cantonese restaurant. Its traditional decor – evocative of the grandeur of ancient China – is reflected in chef Cheung Long-yin’s indulgent menu. Drawing upon more than three decades of experience, chef Cheung infuses time-honoured, traditional dishes with a modern flair. Highlights include the crispy chicken with lemon juice and spicy salt, as well as... https://www.scmp.com/magazines/100-top-tables/article/3172417/shang-palace-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172417/shang-palace-restaurant-review?utm_source=rss_feed Sat, 02 Apr 2022 09:00:11 +0000 Rùn is as much a delight for the eyes as the taste buds. Designed by award-winning interior designer Andre Fu, the interiors of The St. Regis Hong Kong’s Chinese restaurant draw inspiration from a tea pavilion. With veteran chef Hung Chi-kwong at the helm, a range of dim sum, barbecued meats and seafood dishes demonstrate Cantonese fine dining at its best. The barbecued Iberico pork with a well-balanced honey and pepper sauce is a popular choice, as is the pan-fried tofu with shrimp mousse. The... https://www.scmp.com/magazines/100-top-tables/article/3172415/run-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172415/run-restaurant-review?utm_source=rss_feed Sat, 02 Apr 2022 08:00:15 +0000 While One Harbour Road’s floor-to-ceiling windows offer uninterrupted views of Hong Kong’s modern-day skyline, its interiors draw inspiration from the Old World elegance of a taipan’s mansion. This bridging of the contemporary and the classic is echoed in chef Chan Hon-cheong’s cuisine, which combines classic traditions and techniques with contemporary presentation. The time-honoured tradition of dim sum is celebrated here, with weekend breakfasts featuring a wide selection of steamed and baked... https://www.scmp.com/magazines/100-top-tables/article/3172412/one-harbour-road-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172412/one-harbour-road-restaurant-review?utm_source=rss_feed Sat, 02 Apr 2022 07:00:25 +0000 While the name has its roots in New York – 32 Mott Street was the address of New York’s first Chinese grocery shop – the restaurant uses premium ingredients from around the world and infuses them with quintessentially Chinese flavours. Situated at the bottom of a winding staircase within the Standard Chartered Bank Building, the sleek industrial interiors and exposed brick walls add to the ambience, accented by a statement wall filled with calligraphy pens. Menu highlights include the... https://www.scmp.com/magazines/100-top-tables/article/3172409/mott-32-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172409/mott-32-restaurant-review?utm_source=rss_feed Sat, 02 Apr 2022 06:00:23 +0000 Chef Li Yuet-faat has spent his career – which spans more than two decades to date – rising through the ranks at Ming Court. The restaurant sources the freshest and highest-quality ingredients from around the world, an ethos that’s showcased in its revered barbecued pork, as well as the chicken consommé, which is presented in a glass teapot with matsutake mushroom and bamboo pith. Complementing the cuisine on offer is an extensive, carefully curated wine list featuring more than 400 labels from... https://www.scmp.com/magazines/100-top-tables/article/3172406/ming-court-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172406/ming-court-restaurant-review?utm_source=rss_feed Sat, 02 Apr 2022 05:00:12 +0000 The menu at Mián features regional classics with innovative twists as well as gorgeous presentation and plating. Situated on the terrace of The Murray hotel under the shade of the Apple Blossom Tree, the interiors consist of royal blue and greys for a more modern ambience. The boneless silky fowl and chicken fillets, spring onion, dan dan sauce is beautifully presented with the two types of chicken cut into squares and pieced together like a chessboard. We appreciate that the traditional Sichuan... https://www.scmp.com/magazines/100-top-tables/article/3172395/mian-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172395/mian-restaurant-review?utm_source=rss_feed Sat, 02 Apr 2022 04:00:15 +0000 Man Wah is a stalwart of Cantonese fine dining, having first opened its doors in 1968. After undergoing an extensive, six-month refurbishment in 2020, it reopened to critical acclaim. Dark blue panels with gold accents now line the walls, adding to the luxurious feel of the interiors, while vast windows celebrate the restaurant’s position overlooking Statue Square. Man Wah celebrates the time-honoured traditions of Cantonese cuisine through both its dim sum and à la carte offerings. Highlights... https://www.scmp.com/magazines/100-top-tables/article/3172390/man-wah-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172390/man-wah-restaurant-review?utm_source=rss_feed Sat, 02 Apr 2022 03:00:29 +0000 Following extensive refurbishment in 2019, Man Ho, nestled within the JW Marriott, has sought to build on its existing reputation. Chef Jayson Tang’s menu pushes boundaries with an innovative approach to traditional Cantonese fare, championing local produce and ingredients through his refined fine dining approach. Extensive tea and wine lists have been carefully curated to complement Tang’s menu. Highlights include the baked whole dried abalone puff prepared with an assortment of wild mushrooms,... https://www.scmp.com/magazines/100-top-tables/article/3172385/man-ho-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172385/man-ho-restaurant-review?utm_source=rss_feed Sat, 02 Apr 2022 02:00:31 +0000 Lung King Heen made history as the world’s first Chinese restaurant to be awarded three Michelin stars, an accolade it has held for 14 years. With chef Chan Yan-tak – among the most celebrated of Cantonese chefs – at the helm, dining here feels as indulgent as you would expect. The decor is subtle with warm wooden accents and a pearlescent ceiling, while floor-to-ceiling windows offer up expansive harbour views. Chan’s masterful use of premium ingredients is demonstrated in dishes like the baked... https://www.scmp.com/magazines/100-top-tables/article/3172382/lung-king-heen-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172382/lung-king-heen-restaurant-review?utm_source=rss_feed Sat, 02 Apr 2022 01:00:15 +0000 The Singaporean restaurant group’s Hong Kong outpost opened its doors in 2017, joining more than 20 others worldwide. But quantity doesn’t mean compromising on quality here – Hong Kong’s Imperial Treasure Fine Chinese Cuisine restaurant quickly joined the ranks of its Paris and London sister establishments in earning a Michelin star. Panoramic harbour views are complemented by elegant interiors, while the food speaks for itself. The international reputation its boneless suckling pig stuffed with... https://www.scmp.com/magazines/100-top-tables/article/3172376/imperial-treasure-fine-chinese-cuisine-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172376/imperial-treasure-fine-chinese-cuisine-restaurant-review?utm_source=rss_feed Fri, 01 Apr 2022 11:00:21 +0000 When Hutong closed its doors last year after more than 18 years atop One Peking, it left a void which, thankfully, was soon filled – by it reopening at the new H Zentre, successfully transplanting its original charm alongside sister restaurant Aqua. True to its name, a replica of an old brick-lined alleyway – a traditional feature of northern Chinese cities – serves as the restaurant’s entrance. Signature dishes include the flaming Peking duck, which is marinated in a rich blend of Sichuan... https://www.scmp.com/magazines/100-top-tables/article/3172372/hutong-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172372/hutong-restaurant-review?utm_source=rss_feed Fri, 01 Apr 2022 10:00:15 +0000 Diners’ eyes are immediately drawn to the view when they enter Hung Tong, with its floor-to-ceiling windows unveiling an unparalleled vista of the harbour. But the vista by no means upstages the indoor experience. Interiors combine traditional red brick with modern finishes, and the menu similarly reflects chef Ken Yu’s innovative approach to classic Cantonese fare, seen in dishes such as the barbecued pork, which is basted in maple syrup. Other creative flavour combinations include the... https://www.scmp.com/magazines/100-top-tables/article/3172370/hung-tong-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172370/hung-tong-restaurant-review?utm_source=rss_feed Fri, 01 Apr 2022 09:00:17 +0000 With more than four decades of experience, chef Leung Fai-hung has turned Hoi King Heen into the stalwart of fine dining that it is today. Situated in the basement of the InterContinental Grand Stanford Hong Kong, the restaurant offers unique flavour combinations combined with classic techniques for a truly unique dining experience. Given Leung’s background and training in both classic Cantonese and Hakka cuisine, highlights from his menu include the crispy pork belly stuffed with egg yolk, and... https://www.scmp.com/magazines/100-top-tables/article/3172367/hoi-king-heen-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172367/hoi-king-heen-restaurant-review?utm_source=rss_feed Fri, 01 Apr 2022 08:00:27 +0000 Forum is one of the city’s most popular dining destinations for those looking to impress their guests. With Hong Kong’s master of abalone chef Yeung Koon-yat at the helm, there should be little surprise about its speciality – fresh abalone slow-braised in an indulgent broth, named after the restaurant’s celebrated chef. Other highlights include the crispy chicken, which is marinated before hot oil is poured over it to give it its trademark skin, and the array of dim sum served at lunch.... https://www.scmp.com/magazines/100-top-tables/article/3172359/forum-restaurant-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172359/forum-restaurant-restaurant-review?utm_source=rss_feed Fri, 01 Apr 2022 07:00:11 +0000 Known locally as the “tycoon’s canteen”, Dynasty has cultivated its refined reputation over four decades. Located within the luxurious Renaissance Hong Kong Harbour View Hotel, its interiors demonstrate contemporary takes on classic designs – a theme that is further championed by the cuisine. Dynasty puts a fresh spin on traditional Cantonese fare, and its melt-in-your-mouth Hangzhou pork belly served on a sizzling plate fittingly demonstrates this. Other favourites with its loyal clientele... https://www.scmp.com/magazines/100-top-tables/article/3172356/dynasty-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172356/dynasty-restaurant-review?utm_source=rss_feed Fri, 01 Apr 2022 06:00:16 +0000 Its origins may be traced back to turn of the 20th century Beijing, but Dong Lai Shun is by now viewed as Hong Kong’s very own. Situated in the basement of The Royal Garden hotel, the restaurant boasts a quintessentially 21st century aesthetic and specialises in northern Chinese cuisine – dishes from Beijing and Huaiyang in particular. The restaurant is a firm favourite among those with a particular penchant for spice. Specialities include shuan yang rou – which is a slow-braised Mongolian... https://www.scmp.com/magazines/100-top-tables/article/3172353/dong-lai-shun-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172353/dong-lai-shun-restaurant-review?utm_source=rss_feed Fri, 01 Apr 2022 05:00:18 +0000 Comfortably ensconced in The Mira, Cuisine Cuisine has been a dignified stalwart of the Chinese fine dining scene since its inception. The restaurant, with a separate entrance from that of the hotel, opens up to a plush, roomy interior with – handy in these health-conscious times – tables generously spaced out. Cuisine Cuisine serves contemporary dishes, fusing classic Cantonese with modern presentations. We especially loved the double-boiled fish maw soup with abalone, the delicate steamed... https://www.scmp.com/magazines/100-top-tables/article/3172118/cuisine-cuisine-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172118/cuisine-cuisine-restaurant-review?utm_source=rss_feed Fri, 01 Apr 2022 04:00:24 +0000 Exuding the glitz and glamour of 1920s Shanghai, China Tang’s Hong Kong outpost – which opened following the success of the original at the Dorchester Hotel in London – is a feast for the senses and a popular choice for business lunches. Interiors by the late Sir David Tang execute a delicate balance of chinoiserie and colonial British design that is quintessential of the late businessman’s Shanghai Tang fashion house. The restaurant celebrates China’s rich culinary history, with dishes from the... https://www.scmp.com/magazines/100-top-tables/article/3172349/china-tang-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172349/china-tang-restaurant-review?utm_source=rss_feed Fri, 01 Apr 2022 03:00:13 +0000 Ah Yat Harbour View Restaurant celebrates two of the city’s great treasures in its name: its namesake chef Yeung Koon-yat, who is widely celebrated as the city’s abalone master and even boasts his own abalone brand, and the uninterrupted Victoria Harbour views from the dining area, high above Tsim Sha Tsui. Unsurprisingly the mollusc is one of the fine dining restaurant’s signature dishes, as are the braised sea cucumber and claypot fried rice. Not one to rest on its laurels or the obvious... https://www.scmp.com/magazines/100-top-tables/article/3172344/ah-yat-harbour-view-restaurant-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172344/ah-yat-harbour-view-restaurant-restaurant-review?utm_source=rss_feed Fri, 01 Apr 2022 02:00:18 +0000 This award-winning institution lives up to its name in more ways than one. Situated atop the Hotel Icon, Above & Beyond lies a short distance from Hung Hom station and the Cross-Harbour Tunnel. Dark, sleek interiors by British designer Sir Terence Conran are complemented by an enviable collection of contemporary Chinese art, while floor-to-ceiling windows unveil Victoria Harbour as the restaurant’s show-stopping backdrop. Above & Beyond serves classic and contemporary Cantonese cuisine,... https://www.scmp.com/magazines/100-top-tables/article/3172340/above-beyond-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172340/above-beyond-restaurant-review?utm_source=rss_feed Fri, 01 Apr 2022 01:00:20 +0000 The South China Morning Post’s 100 Top Tables 2022 is celebrating a milestone – its 10th anniversary – this year. Considered the definitive guide to the best fine dining in Hong Kong and Macau, the book features 100 of the best restaurants in the two cities. Greeting the guide’s launch, Gary Liu, the Post’s chief executive, said: “100 Top Tables highlights Hong Kong’s exceptional culinary culture with an annual guide, curated by our editorial panel for connoisseurs of fine cuisine and executive... https://www.scmp.com/lifestyle/food-drink/article/3172380/100-top-tables-2022-best-fine-dining-hong-kong-and-macau-sushi?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3172380/100-top-tables-2022-best-fine-dining-hong-kong-and-macau-sushi?utm_source=rss_feed Thu, 31 Mar 2022 00:00:28 +0000 Each year, the 100 Top Tables awards and dining guide celebrate the city’s best in class. For our 10th edition, in 2022, we shine the spotlight on leading talents, from convention-defying chefs putting a new spin on traditional techniques, to the unsung heroes outside the kitchen. Explore the full list of winners below, and check back later for the full list of reviews from each category. Read more about this year’s 100 Top Tables winners. Chinese Above & Beyond Ah Yat Harbour View... https://www.scmp.com/magazines/100-top-tables/article/3172374/100-best-restaurants-hong-kong-revealed-complete-100-top?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172374/100-best-restaurants-hong-kong-revealed-complete-100-top?utm_source=rss_feed Thu, 31 Mar 2022 00:00:26 +0000