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Food and Drinks

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Food and Drinks
The latest news, analysis and opinion on Food and Drinks. In-depth analysis, industry insights and expert opinion.
highlights from
100 Top Tables 2025 Restaurant Directory
100 Top Tables 2025 Restaurant Directory
Amigo’s six-course dinner in Hong Kong includes its house-brand caviar. Photo: Handout

Your Hong Kong weekend food guide for April 10-13

Quanzhou was a global maritime trade centre in the Song and Yuan dynasties. In 2025, Unesco awarded it the title Creative City of Gastronomy. Photo: Xinhua

Quanzhou offers a taste of the Maritime Silk Road

Supported byMacau Government Tourism Office
Sunlover from from Honky Tonks Tavern’s spring cocktail menu. Photo: Handout

Your Hong Kong weekend drinks guide for April 9-11

Chef Ricardo Chaneton of Mono, a Michelin-starred Latin American restaurant in Central, is showing how a more environmentally friendly F&B industry is possible, even in Hong Kong. Photo: Handout

How Sustainability Hero Mono is championing eco-conscious F&B in Hong Kong

Chinese wines are increasing in popularity and holding their own against old world vintages. Photo: AFP

The Chinese Wine Awards shine a spotlight on flourishing mainland vineyards

Supported byMacau Government Tourism Office
More from 100 top tables
Content from SCMP's Specialist Publications
An early line-up of toast creations by Cantoast, a bakery in London blending traditional Cantonese flavours with modern flair. Photo: Instagram/haydoncantoast
Asian diaspora

A Chinese takeaway kid’s Hong Kong-style French toast with a twist

London bakery Cantoast’s deep-fried milk bread comes in flavours such as salted egg. It’s Hong Kong-style baking but not as we quite know it.

Wine and Spirits

Alcohol-free drinks are on the rise. Here’s what’s new on menus

100 Top Tables

Dish in Focus: Beetroot – juniper – roses at Feuille

Chinese cuisine

Mouthing Off | Is stinky tofu ban for US restaurant discrimination or lack of common scents?

Whether stinky tofu, durian or strong spices, what smells are acceptable and what aren’t is ambiguous. Where should the line be drawn?

A dish of rongyuan stinky tofu at Furong in Sheung Wan, Hong Kong. A Taiwanese restaurant in California was ordered to stop selling stinky tofu after repeated complaints from a resident. Photo: Jocelyn Tam
Asia travel

Hainanese chicken rice origins and its versions in Singapore, Malaysia and more

With roots in Hainan’s Wenchang chicken, Hainanese chicken rice shows how a dish can quietly evolve into distinct regional iterations.

100 Top Tables

Your Hong Kong weekend drinks guide for April 9-11

Pony & Plume hosts a guest mixologist, Honky Tonks unveils new spring cocktails, and Bad Times Records offers wine and vinyl for its Steps party.

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100 Top Tables

Your Hong Kong weekend food guide for April 10-13

Indulge in caviar tastings in Happy Valley, fragrance-inspired teas at W Hong Kong hotel, and innovative Vietnamese cuisine in Central.

Amigo’s six-course dinner in Hong Kong includes its house-brand caviar. Photo: Handout
What to do in Hong Kong

Chicken Egg Boy founder’s top Hong Kong food spots, from dim sum to sandwiches

Natalie Lau reveals her favourite restaurants and snack shops in the city, including where she goes for street food and a floating feast.

United States

Bar Leone’s Lorenzo Antinori on Hollywood star encounters after the Oscars

Bar Leone’s founder Lorenzo Antinori recalls rubbing shoulders with A-listers as the official server at this year’s Oscars after-party.

Wine and Spirits

How sake breweries near Japan’s Mount Fuji are taking the drink to new heights

From elevated premium spirits to sparkling sake and even a rosé-inspired red sake, two Yamanashi sake makers are elevating the drink.

The wide selection of sakes available from Shichiken, a brewery in Daigahara, Hokuto city, in Japan’s Yamanashi prefecture, includes sparkling sake collaborations with French chef Alain Ducasse (pictured on the left and right). Photo: Shichiken
New Openings

Hong Kong’s hottest new openings, from Le Le’s launch to Thong Smith’s debut

Progressive Vietnamese arrives in the form of Le Le, while Bangkok’s cult-favourite boat noodle specialist Thong Smith debuts in Wan Chai.

Dry-aged duck served three ways at Le Le. Photo: Le Le
Healthy eating

How chefs are reimagining avocado beyond guacamole

Just as good in ice cream and cocktails as on toast or in salad, the fruit known as ‘green gold’ offers all-round benefits and great taste.

Fame and celebrity

Style according to ... TV presenter and entrepreneur Georgina Wilson-Burnand

The TV presenter and Sunnies entrepreneur shares her style icons including Carolyn Bessette, Manila hang-outs, and love for gifting locally woven pieces.

Japan

How Okinawan food evolved with Chinese influences to become ‘truly unique’

Long ago, Okinawa was part of the Ryukyu Kingdom, a trade hub linking Japan to Asia. Today, dishes like goya champuru reflect this history.

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Champuru is a representative dish of Okinawa, Japan. Its use of goya, or bitter melon, reveals its Chinese influences. Photo: Getty Images
100 Top Tables: Cities of Gastronomy

The Chinese Wine Awards shine a spotlight on flourishing mainland vineyards

Local restaurants and the Chinese Wine Awards mark the growing interest in home-grown vintages.

Supported by
Macau Government Tourism Office
Chinese wines are increasing in popularity and holding their own against old world vintages. Photo: AFP
Asian diaspora

Forced to stop selling stinky tofu, this Taiwanese restaurant fought back

The owner of Southern California’s Golden Leaf reveals how a neighbour’s vendetta has seen the popular street food dropped from his menu.

Hong Kong society

Guangzhou rule on handmade dim sum sparks debate on heritage food in Hong Kong

Effective on May 1, the rule mandates that operators must explicitly state whether their dim sum dishes are made using traditional on-site methods.

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Korea Times

Crispy, chewy, soft: why texture rules South Korea’s viral food trends

Korean food trends are prioritising texture over taste thanks to social media videos in which food can be experienced as a tactile sensation.

Texture, not taste, is driving South Korea’s viral food trends. Think chewy, crispy snacks like butter rice cakes (pictured) and gelatinous ice goby sashimi. Photo: courtesy of Mond Cookie
Hong Kong society

Letters | Hong Kong consumers need not be at sea when it comes to oysters

Readers discuss safety when processing and consuming oysters, the handling of an incident on the MTR’s East Rail line, and school classroom management.

Lessons from China's history

Reflections | History of Chinese flatbreads reflects how food has echoes of faraway places

How ‘hubing’ came to China is reflected in Hong Kong’s Jenny Bakery cookies smelling like Malaysia’s Rotiboy coffee buns, Wee Kek Koon says.

Asian diaspora

A shaman told him to quit coffee. Now he runs a successful matcha brand

Rocky Xu, who started Rocky’s Matcha in 2022, focuses on selling quality, authentic Japanese tea rather than trying to be a viral sensation.

Rocky Xu, founder of Rocky’s Matcha, says his brand is about “tradition and craft” rather than chasing trends. Photo: Rocky Xu
Hong Kong economy

Looking for Easter holiday inspiration? Here’s what’s happening in Hong Kong

From a coffee festival to a Doraemon show, there’s plenty to do and see for both residents and visitors over the long weekend break.

Coffee Hong Kong 2026 is brewing at the West Kowloon Cultural District. Photo: Sam Tsang
What to do in Hong Kong

Easter 2026 food highlights in Hong Kong, from brunches to hot cross doughnuts

Celebrate Easter in Hong Kong with delicious menus, festive treats and other family entertainment.

Social media

On the Menu | Making butter while you run? Why social media is churning with excitement

Churning and burning at the same time has gone viral on social media, even if it might not work so well in hot and humid Hong Kong.

Asian diaspora

The Hong Kong chef giving remote Canadian town a taste of the city

Unique Chan’s Hong Kong-style bakery attracts many non-Chinese customers curious to discover dishes like pineapple buns and egg tarts.

Unique Slow Rise Bakery’s menu includes items such as the pineapple bun, coconut cocktail bun and egg tart. Photo: Unique Slow Rise Bakery
100 Top Tables

Your Hong Kong drinks guide for Easter weekend

Asia’s 50 Best Bars No 22 winner St Regis Bar Jakarta is heading to the city, while cocktail creations made for the warmer weather await.

Bourke’s Wattleseed cocktail. Photo: Handout
Coffee

5 new cafes and coffee shops to try in Hong Kong in April 2026

From fruit-flavoured brews to vinyl background music and HK$30 lattes, here are 5 new coffee shops worth a visit in Hong Kong in April.

South Korea

No oil for BBQ: South Korean restaurants gasp for help amid fuel crisis

Prices for ingredients and packaging have risen by as much as 30 per cent since the start of the Iran war.

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