Advertisement
Advertisement
TOPIC

Good Eating - What’s Hot

Good Eating - What’s Hot
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
highlights from
100 Top Tables 2025 Restaurant Directory
100 Top Tables 2025 Restaurant Directory
A special dinner at Tosca di Angelo in Hong Kong, a collaboration with jewellery brand Damiani. Photo: Handout

Your Hong Kong weekend food guide for March 26-29

The Baker & the Bottleman’s hot cross doughnuts this Easter. Photo: Handout

Your Hong Kong food guide for Easter weekend

Crispy codfish balls at Mesa by José Avillez, where the menu is a product of what the kitchen grows itself. Photo: Handout

Macau’s culinary festival blends luxury dining with sustainability

Supported byMacau Government Tourism Office
Dark chocolate covered stuffed medjool dates at Migas Hong Kong. Photo: Handout

Dish in Focus: Dark chocolate covered Medjool dates at Migas Hong Kong

Indigenous fats like shea butter provide livelihoods for rural women producers in Africa, but are often unknown to or dismissed by consumers. Photo: Shutterstock

Young chefs are turning food traditions into tools for global change

Supported byMacau Government Tourism Office
More from 100 top tables
Content from SCMP's Specialist Publications
Chilled Shabu-Shabu, Tosa Vinegar, Sprinkle Karasumi at Ushidoki. Photo: Handout
Food and Drinks

Ushidoki restaurant review: A full kaiseki meal with Wagyu in Hong Kong’s Central

A culinary experience curated by Yoshiyuki Kikuchi, known for his artistic interpretation of kaiseki dining, and veteran Michinori Hasegawa

Good Eating Edit

Good Eating Edit: Sheraton’s Tung Chung hotels celebrate the Lunar New Year

Food and Drinks

Terroirs by LQV restaurant review: French comfort food in Hong Kong’s Central

Food and Drinks

Bo Innovation restaurant review: ‘demon chef’ Alvin Leung blends art and kitsch

The menu is both delightful and macabre, with Autumnal Cannibalism riffing on Dali and a dessert inspired by a Vincent van Gogh painting

Soup by Andy at Bo Innovation. Photo: Handout
Food and Drinks

Plaa restaurant review: Seafood-centric fare with French flair and Thai flavours

Renowned chefs, Hong Kong-born Richie Lin and Bangkok’s Ian Kittichai, collaborate to serve up contemporary Thai-influenced cuisine

Food and Drinks

Ramato restaurant review: Rustic Italian home cooking that hits the spot

The fare is no fuss or frills, but favourites like bruschetta, warm octopus salad, pasta, baked sea bass, tiramisu and cannoli make Ramato an authentic Italian experience

Advertisement
Advertisement
Advertisement
Good Eating

Heimat restaurant review: ‘Hometown’ German specialities at Hong Kong’s Central

Pretzel and spaetzle are on the menu, but highlights include Koenigsberger Klopse or pork dumpling with capers and gherkins, and Brittany lobster with 58-degree egg

Seabass at Heimat. Photo: Central
Good Eating

Nagamoto restaurant review: New highs in Japanese fine dining at Hong Kong’s Central

Every meal at Nagamoto is a full sensory experience, from the caviar-topped hassun platter served in an ornate basket to the veritable umami bouquet

Best bars in Hong Kong

Are classic cocktail garnishes going out of fashion? Blame Instagram

It is impossible to ignore the role garnishes play in perking up a drink’s IG postability – but now things have gotten so out of hand an anti-adornment backlash is brewing

Good Eating

Agora restaurant review: chef Antonio Oviedo’s take on modern Spanish fare

If you have a yen for Spanish fare beyond tapas, Agora offers a fine dining experience with a modern twist, based on available seasonal specialities

Merluza con salsa verde. Photo: Agora
Good Eating

The Chairman review: Traditional Cantonese technique meets the modern world

While the style doesn’t wander far from home, the level of execution and innovation is exemplary, and the stinky tofu here is special

King prawns cooked in fish and rice broth. Photo: The Chairman
Good Eating

Woo Cheong Tea House review: dim sum that’s both modern and traditional

Gorgeous chinoiserie is the theme here, along with a variety of delectable dim sum offerings and premium barbecued pork. Pair your meal with tea, tea-infused cocktails or even coffee

Good Eating

Wing review: Chinese cuisine at its apex at Hong Kong’s Wellington, done in fine dining style

Green and beige tones and marble surfaces provide a calming effect, and just about every dish is exquisite, while the wine choices are intriguing

Where to eat in Hong Kong

7 top Hong Kong food delivery services to make lockdown a bit tastier

The possibility of a lockdown in Hong Kong continues to hover, but from five-star char siu to Michelin-starred curry, these out-the-box options might make staying home a tad more bearable

A Michelin-approved takeaway meal box from Hong Kong’s Shang Palace. Photo: Shang Palace
Good Eating

Hong Kong’s best new bars of December, reviewed – from QCG to Wood Ear

Wood Ear offers 400 rare whiskies from Scotland, Japan, and more, Brooklyn Yakuza is a stand-out izakaya and Quality Goods Club expertly blends fine dining, live music and cocktails

The innovative cocktails at hip new hangout Wood Ear in Central, Hong Kong. Photo: Handout
Good Eating

How Hong Kong hotel bars went from hopeless to hip, just like that

From Argo at the Four Seasons to Rosewood’s DarkSide, a new generation of five-star nightlife venues are redefining tired stereotypes

Best bars in Hong Kong

Where to find Hong Kong’s best martini – and is it shaken or stirred?

Shaken, stirred or even left layered, the martini remains a classic – as seen in the latest crop of bars to specialise in it in the city, from Argo at the Four Seasons to Darkside at the Rosewood

Advertisement
Advertisement
Advertisement
Hong Kong Fine Dining

Explainer | What is ‘three-yellow’ chicken, and why are top chefs going crazy for it?

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

Roast yellow chicken with rice: recently, locally reared Hong Kong chickens have become popular with the city’s Michelin-starred chefs for even traditional Western dishes. Photo: Bâtard
Hong Kong

CBD in Hong Kong: where to get a cannabinoid kick in your coffee, cocktail or meal

The city’s F&B scene is now loading the legal cannabinoid in everything from cheesecake to chops, coffee to cocktails – here’s where to get your chill on

Good Eating

How to make authentic Italian pizza at home – according to a ‘maestro pizzaiolo’

Hong Kong has dozens of pizzerias, but few serve proper Italian-style pizza – here Amalfitana’s executive chef tells us how it’s done

Food and Drinks

Where to warm up this winter with spicy Sichuan, Indian and fusion dishes

Spicy food is always popular in Hong Kong in winter – but just what ingredients grant these delicious dishes their kick? Three chefs reveal their secrets behind the spice

Fried Hulunbuir mutton spare ribs with home-made Sichuan chilli sauce at Dong Lai Shun. Photo: Alex Chan
Good Eating

Hansik Goo: Korean fare with a deliciously contemporary twist

The modern menu at Hansik Goo is uniformly good and complemented with a sizeable alcohol list, all presented in a contemporary and inviting environment

Hansik Goo’s yukhoe, Korean-style beef tartare. Photo: handout
Good Eating

Outstanding Asian fusion at Brut in Sai Ying Pun

This small but popular eatery in Hong Kong serves up everything from delicious East meets West dishes to an eight-course tasting menu

Good Eating

Fancy fare and a relaxed vibe at Chinese restaurant Dong Lai Shun

Beijing, Huaiyang and Sichuan cuisines on offer stand out in this Tsim Sha Tsui restaurant – an excellent venue for a date or family meal

Good Eating

Chaat, Rosewood Hong Kong: Indian food par excellence – if you can get a table

With a varied menu stacked with fragrant tandoor platters, and desserts such as fig kulfi with pistachio, this restaurant never disappoints – which explains why it is always booked out

Chaat’s raj kachori with crispy lentils and tangy chutney. Photo: handout
Good Eating

Sichuan Lab: why spice fiends can’t get enough of this Wan Chai eatery

Excellently prepared Sichuan cuisine shines in this modern, hip restaurant in Wan Chai – perfect for those who want a little spice in their lives

Hotpot at Sichuan Lab. Photo: handout
Good Eating

Rajasthan Rifles: Anglo-Indian dishes and glorious views at The Peak

From fiery curries to tandoor favourites, this Indian restaurant on The Peak knows how to pack a punch, offering a fine menu and a fine Hong Kong panorama

Good Eating

The Drunken Pot: famous hotpots and excellent umeshu in Causeway Bay

A plentiful selection of hotpots and a good collection of umeshu are the highlights of this Causeway Bay restaurant

Advertisement
Advertisement
Advertisement
Help preserve 120 years of quality journalism.
SUPPORT NOW
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement