Section
Food & Drink
Culinary crossovers without the stigma
A new generation of Hong Kong chefs is transforming the dining scene by thoughtfully blending Chinese and Western culinary techniques to create innovative fusion cuisine.…
A taste of Shanghai
Hong Kong’s Snow Garden restaurant, founded in 1966 and now run by third-generation owner Chiang Wai-yuen, continues to serve authentic Shanghai-Huaiyang cuisine with traditional techniques…
Batch and Sniff: The Line Between Delicious and Disgusting
Certain unusual aromas caused by microbes like Brettanomyces in wine and distinctive fermentation processes in spirits like mezcal and rum contribute complex flavors that can…
The intricate craft of canapés in fine dining
At Dewakan in Kuala Lumpur, chefs create intricately prepared canapés that, despite their fleeting presence on the palate, showcase extensive culinary craftsmanship and labor. This…
Dessert specialists reimagine classic Chinese favourites
Specialty dessert shops in Hong Kong are revitalizing traditional Chinese sweet soups, known as tong sui, by blending classic flavors with innovative presentations and expanding…
13 new places open to tease your palate
Hong Kong has launched a variety of new restaurants in May, featuring meat-focused menus and diverse cuisines such as Vietnamese, Indian, Japanese, and Korean. These…
Fruity French Malbec is making a comeback
April 17 celebrates Malbec World Day, honoring Argentina’s success in reviving the Malbec grape from near extinction into a globally renowned wine variety. The day…
HK-style French toast, but not as we know it
Chef Haydon Wong and pastry chef Natalie Tj have launched Cantoast, a London pop-up bakery offering a modern twist on Hong Kong-style French toast with…
HK-style French toast, but not as we know it
Chef Haydon Wong has launched Cantoast, a London pop-up bakery redefining Hong Kong-style French toast with deep-fried milk bread topped by inventive custard flavors like…