Good Eating - Interviewi

Sit back, relax and take a bite out of Hong Kong with Good Eating magazine – your authoritative guide to fine dining in Asia’s culinary capital

  • Quek cut his teeth at Singaporean outposts of French restaurants Joël Robuchon and Les Amis before opening Beet and the hawker-style Return of Lemak at Basehall in Hong Kong
  • Then came Whey in May 2021, which serves surprising dishes like durian ice cream with caviar – and champions sustainability through using local and seasonal produce too

How Food Network’s Chopped champion Mario Tolentino is redefining traditional flavours to imprint his identity on the city’s popular Henry grill and smoke house

Memories of his childhood Naples informed his dramatic revamp of Grissini’s menu, making one of the city’s marque Italian restaurants a less ‘pretentious’ fine dining experience


Chef Andrea Tarini’s restaurant offers spectacular views from the 101st floor of ICC and brings a fresh and contemporary look at Italy’s rich flavours

All aged 40 or under, these four chefs are fusing fresh flavours with traditional tastes, revitalising dim sum and Guangdong classics at top restaurants including Forum and Sing Yin

Central’s Elgin Street has lost Craftsteak, Soho Spice and Olive, Brickhouse and John Anthony have closed – where will be next to go and how will the rest survive?