Topic
Get to know Hong Kong’s best chefs, from icons of Michelin-starred fine dining restaurants to talented young chefs in the kitchen.
- The chef of two-Michelin-star restaurant Tate Dining Room did a blind tasting of 14 mooncake brands available in Hong Kong, from high-end to mass market
- There were some surprises – including a scathing review of a long-time favourite and a high score for one of the cheapest varieties
As Hongkongers get their head around a widespread ban on Japanese seafood, we look at how the city’s restaurant sector has been affected
From Alice Pizza’s world-famous square pies to Michelin-starred sushi direct from Tokyo’s Kaneshi, Hong Kong’s F&B scene is heating up with a raft of fresh openings for autumn
Where an Italian chef goes for Chinese, Thai and French food and Hong Kong’s best seafood, and where he takes visitors for ‘wontons, noodles, tendons’.
Singaporean Aven Lau was a rising culinary star in Hong Kong, heading the kitchen at one of its most in-demand restaurants. He talks about his journey with anxiety and how he overcame panic attacks.
The century egg is a ‘confusing’ ingredient in Chinese cuisine. Here’s how they are made, why they smell like they do, and some of the unexpected places to find them.
Chefs from some of the world’s best restaurants are teaming up for high-end culinary events in Hong Kong, from a four-hands dinner at Noi to 11 alumni of Amber joining Richard Ekkebus for three nights.
Two-Michelin-star Écriture is the latest in a string of high-end restaurants in Hong Kong to shut in recent months; its executive chef, Maxime Gilbert, describes the sudden closure in an Instagram post.
Veteran Hong Kong chef Kenny Chan Kai-tak, a.k.a. Tak Gor, reveals the secrets of Sichuan cuisine, how to make it palatable to those who cannot handle heat, and the one ingredient that ‘must be made in Sichuan’.
Olivier Elzer, a keto diet fan and chef of Michelin restaurant L’Envol in the St Regis Hong Kong, recently invited some food writers to spar with him then try his 1,088-calorie fine-dining meal.
Daniel Calvert, head chef of Japan’s best restaurant, Sézanne, opens up about getting his ‘first shot’ leading a restaurant in Hong Kong and the value of hard work, as his limited-time menu launches in Macau.
When Rebecca Schrage wanted to turn her Hong Kong shop Schragels Bagels into a New York-style deli, an Italian-American chef helped, and now the restaurant serves ‘outstanding’ bagels and other Jewish dishes.
Teppanyaki used to be about chefs making extravagant displays of setting food ablaze. But it has evolved into something more subtle, with the focus on food. We look at restaurants in Asia leading the way.
Sushi restaurants continue to open despite the ban on seafood imports from around Fukushima, Japan, there’s a Moroccan coffee shop and Roman pizza in town, and several new openings in Kowloon.
The head chef at Hong Kong contemporary Cantonese restaurant Ho Lee Fook, ArChan Chan Kit-ying, reveals how reading a collection of old Chinese cookbooks from the 1950s changed the way she cooks.
Hong Kong has a number of high-end Japanese omakase sushi restaurants and many huge fans of the ‘chef’s choice’ style, but their loyalty will be tested by the Fukushima nuclear waste water release.
Japanese-Italian fusion dishes, the best steak and fries, a yakiniku grill place so good it reminds her of Japan – jewellery designer June Lau reveals her favourite Hong Kong restaurants.
Shenzhen, once seen as Hong Kong’s ‘poorer cousin’ when it comes to food, has become a centre of international dining, with Michelin-star restaurant chefs in Hong Kong and elsewhere opening places there.
People who worked with the late Yeung Koon-yat, founder of three-Michelin-star restaurant Forum, recall their memories of the ‘abalone king’.
Six Mediterranean chefs in Hong Kong talk about what they like to cook and eat to stay cool during hot summer days, from grilled seafood and gazpacho to salads galore.
Looking for the best place to enjoy yum cha in Singapore? Fret not, we’ve got you covered with a myriad of options, from traditional teahouse Red Star to Michelin-recognised Crystal Jade
Pastry chef Joanna Yuen has opened the new boutique cake shop Otera focusing on Japanese pastry with an aim for customers in Hong Kong to be able to take away Michelin-star-level desserts.
Hanwoo beef from Korea is gaining popularity with chefs in Hong Kong and elsewhere for its balanced flavour and for being ‘not as fatty’ as Japanese wagyu. We find out about its history and how best to enjoy it.
At Sumac, a fine-dining Middle Eastern restaurant in Hong Kong, chef-owner Nadim Hamze aims to change diners’ view of Lebanese food by serving ‘authentic dishes’, starting with the hummus.
Yellow, green, golden, striped, red – 25 tomato varieties grow in the garden in France’s Loire Valley of Four Seasons Hong Kong executive chef Guillaume Galliot’s mum and stepdad, which he serves diners at Caprice.
Michikazu Yoshida of Sushi Zo is bucking Japanese tradition with his omakase menu that jumps around between light and heavy dishes. He explains how he aims to create a ‘memorable’ dining experience.
Steve Lee, the head chef of Hansik Goo, talks about his journey from Seoul to Hong Kong, via Sydney, and how rediscovering flavours of his past and ‘making lots of mistakes’ has been key to his whirlwind success.
Thai-Chinese chef Thitid ‘Ton’ Tassanakajohn of the 2023 Asia’s 50 Best Restaurants list winner Le Du talks about prioritising taste over sustainability ahead of his new Hong Kong restaurant Niras.
Restaurants in the West had until now dominated the top spot in the World’s 50 Best Restaurants awards. Not any more, with the first South American winner named. In Asia, Bangkok and Tokyo have multiple entries.
