With three concepts in an open area before you find the doors to Auntie Āyi, customers might be lucky to stumble upon this Admiralty hotspot
The US pizza giant’s Chinese franchisee and hotpot chain Laowang are among several restaurant groups seeking investors’ capital in the hopes diners will return once the pandemic is under control.
Haidilao’s co-founder Zhang Yong has stepped down as CEO in a management reshuffle as the Chinese hotpot chain prepares to report its first ever annual loss.
Wow friends, endear colleagues and show your family you really care with these absolutely decadent and quintessentially festive treats to ring in the Year of the Tiger
Dine-in or order sumptuous takeaways of auspicious festive treats like poon choi, nian gao, abalone or yusheng, with menus ranging from the traditional to fusion to even vegetarian
Sweet and sour pork, a juicy crab, pomelo skin with goose web and a great oyster omelette – the Cantonese and Fujian dishes at Dynasty Cove were all delicious.
The spout leaks everywhere, the handle crushes the fingers and the lid falls off all the time ... so why are we still using it in dim sum restaurants the world over?
Roast goose restaurant Yung Kee, a landmark of the Hong Kong dining scene for generations, recently reopened following a multimillion-dollar renovation.
Jacky Yu, the founder of Xi Yan private kitchen and a chain of restaurants in Hong Kong and Singapore, shows his love of all things Asian in three eclectic cookbooks.
High-end restaurants’ rising demand has seen Hong Kong’s ‘three-yellow’ bird climb in the pecking order – even for traditional Western fare like the Sunday roast
While the har gau, phoenix-eye dumplings and vegetable dumplings were delicious, the steamed turnip cake was stodgy and heavy, and the filling of the fan gwo over-minced.
Fans of Michelin-starred VEA know all about chef Vicky Cheng’s penchant for marrying Chinese ingredients with French cuisine – so what of his latest venture?
From the crispy chicken and tilefish to the crab claw and squid, the meal at Wing was varied and delicious. A big improvement over the food at the soft opening, the powerful flavours left us wanting more.
The Hong Kong-born chef behind Shanghai’s Obscura is driven by an unwavering passion for travel and an insatiable hunger for the flavours of China
In Vancouver and later in Hong Kong, where she is matriarch of Sichuan restaurant Chilli Fagara, Chan Kai-ying spent decades introducing her native region’s spicy Chinese food to diners used to Cantonese fare, she tells Bernice Chan.
DeAille Tam, the Hong Kong-born executive chef and co-founder of Obscura in Shanghai, talks about being voted Asia’s Best Female Chef 2021, her Michelin star and why cooking is a form of artistic expression.