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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
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
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

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

Feuille’s beetroot pre-dessert creation in Hong Kong has made diners rethink the flavour of the vegetable entirely. Photo: Studio PMK

Dish in Focus: Beetroot – juniper – roses at Feuille

Sunlover from from Honky Tonks Tavern’s spring cocktail menu. Photo: Handout

Your Hong Kong weekend drinks guide for April 9-11

More from 100 top tables
Content from SCMP's Specialist Publications
Odzun Church, located in Lori province, is one of the oldest churches in Armenia, and is one of many old Christian sites connected by hiking trails in the nation’s countryside. Photo: TNS
Tourism

Exploring Armenia’s ‘other side’ on a 5-day tour off the tourist trail

From coffee to carpets and hikes to hillside churches, going off the beaten path in Armenia reveals cultural gems beyond its capital, Yerevan.

China’s private sector

China’s tea-drink shops thirst for profits as price wars dry up prospects

Singapore

André Chiang recaptures the magic of Raffles at his new Singapore restaurant

The Philippines

‘We let the soup get cold’: Filipino street food in a stew over LPG price shock

Manila’s street food stalls forced to raise prices and serve colder meals as they grapple with soaring fuel costs.

videocam
People eat braised beef stew locally known as “pares” at a stall in Manila, the Philippines, on April 7. Photo: AFP
South Korea

Why are young Koreans going crazy for Chinese restaurants?

Chinese food has become part of everyday life for South Koreans in their 20s and 30s thanks to viral trends and their own lived experiences.

Wellness

She was a 102kg diabetic with a ‘death wish’. After losing 40kg, she’s thriving

Keya Wingfield comfort-ate to morbid obesity after her baby son died. An epiphany led to her losing 40kg and reversing type 2 diabetes.

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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.

An early line-up of toast creations by Cantoast, a bakery in London blending traditional Cantonese flavours with modern flair. Photo: Instagram/haydoncantoast
Wine and Spirits

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

From Chinese-style sparkling tea to shrubs and verjus to spirit alternatives, here are some non-alcoholic alternatives now on menus.

100 Top Tables

Dish in Focus: Beetroot – juniper – roses at Feuille

Feuille’s Joris Rousseau turns beetroot into a quietly radical pre-dessert that bridges his vegetable-first philosophy with a pastry finale.

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.

Hainanese chicken rice at a restaurant in Hong Kong. From humble origins on the Chinese island of Hainan, the dish spread across Asia, evolving into much-loved local variations from Singapore to Vietnam. Photo: Warton Li
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.

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.

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.

Chicken Egg Boy founder Natalie Lau holds up one of her pineapple bun egg waffle creations at her shop in Sheung Wan. She reveals her favourite Hong Kong restaurants for dim sum, fusion food, snacks and more. Photo: May Tse
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.

Lorenzo Antinori of Hong Kong’s Bar Leone, crowned the World’s Best Bar, mixes signature cocktails to be served at the Governors Ball, the official after-party of the Oscars. Photo: courtesy Don Julio
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.

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.

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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.

Guacamole is ideally made from overripe avocados. Photo: Mission Produce
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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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.

A plate of stinky tofu. The street food popular in mainland China, Hong Kong and Taiwan is prized for its distinct, potent stench - but for some, the smell is simply too much. Photo: Shutterstock
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.

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.

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.

Fresh oysters on sale at a food court in Causeway Bay on February 14. Photo: Nora Tam
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.

Today, the descendants of “hubing” Chinese flatbreads survive in everyday foods like “shaobing” (pictured), the ubiquitous flatbread sold at neighbourhood food stalls, and “nang”, the naan-like Xinjiang flatbreads still baked by pressing the dough against the walls of clay ovens. Photo: Shutterstock
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.

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.

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