Aaron Chong, sales manager for a wine technology company, shares his favourite Hong Kong restaurants, including where to get the best ‘chicken-based broth ramen’, and a ‘must-go place’ for wine.
Party season demands party fuel – and Hong Kong’s after-hours scene provides with plenty of seasonal specials to keep you topped up
The Towngas restaurant prioritises sustainability and ESG practices, and leading the kitchen is Stanley Wong, who has collaborated with fellow world-class chefs including Shane Osborn and Peter Find
High-end Japanese restaurants, which thrived during pandemic as people could not travel, are closing.
From Christmas to New Year’s Day, the city’s restaurants are pulling out all the stops, with everything from traditional classics to Asian, Mediterranean and Middle Eastern options on the table
French chef Anne-Sophie Pic’s restaurants have 10 Michelin stars, more than any others under a female chef. She talks about the ethos of her new venture, Cristal Room in Hong Kong.
Raised on provincial French and healthy Mediterranean food, Samy Redjeb is a fan of boat noodles, spicy Sichuan fare, dim sum, and pizza. He shares his favourite restaurants in Hong Kong.
As alcohol consumption in Hong Kong drops – a trend driven by Gen Z – new luxury zero-alcohol drinks pairings are being introduced in restaurants as an alternative to expensive wines.
Chef Nobuyuki ‘Nobu’ Matsuhisa talks about expanding the menu, retaining popular classics, and working with local ingredients ahead of the Hong Kong restaurant’s official reopening, on November 8.
Park Seung-hun, the new executive chef at Hansik Goo, Hong Kong’s only Michelin-star Korean restaurant, talks celebrating high-end Korean cuisine in the city and how he got started in the kitchen.
Thai hotpot, Hainan chicken rice, Italian-Mediterranean and contemporary European are among the dishes and cuisines being served up at the best new restaurants opening in Hong Kong in November 2023.
Andō’s Agustin Balbi, Salisterra’s Cary Docherty, The Dining Room’s Giovanni Galeota, Grand Majestic Sichuan’s Theign Phan and Yuan’s Law Chak Kei all recall the family origins of recipes on their menus today
Is Hong Kong hungry for more fine-dining restaurants? Four will open in November, including Nobu Hong Kong, back after three years, and Leela, with ex-Chaat chef Manav Tuli in the kitchen.
Hong Kong’s one-Michelin-star The Chairman has had its name and logo used by a Malaysian group planning to open a restaurant in a Kuala Lumpur mall – but there’s ‘no affiliation’.
Michael ‘Mick’ Bolam, executive chef of Porterhouse in Central, Hong Kong, appreciates ‘honest, uncomplicated, yet refined flavours’. He names his top places to eat in Hong Kong.
It’s that time of year again when the culinary world goes wild for the elusive and desperately expensive ‘white gold’ – and nowhere gets giddier than Hong Kong
Lau, chef of two-Michelin-star Tate Dining Room, blind tasted and rated 14 Hong Kong mooncake brands, from those sold by five-star hotels to retail chains. Some of the results were a surprise.
As Hongkongers get their head around a widespread ban on Japanese seafood, we look at how the city’s restaurant sector has been affected
A Japanese pastry chain opens in Causeway Bay along with two bakery pop-ups in Central, a Mexican taco specialist lands in Wan Chai, and a Korean-Western fusion restaurant comes to Tsim Sha Tsui.
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 October 1 fireworks show is returning in 2023 after a five-year hiatus – and there are plenty of new restaurants and bars from which to enjoy them.
It’s no easy feat to find truly exquisite contemporary Japanese restaurants in Hong Kong, but The Peninsula’s offering is a strong contender – and discerning diners will appreciate its omakase menus
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.
Cindy Chan, marketing manager for an Italian drinks group, grew up eating Chinese food, but discovered a passion for Italian food. She shares her go-to places for fresh pasta, pizza and aperitivo in Hong Kong.