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Andrew Sun
Andrew Sun has dabbled in many shades of the media spectrum for 25 years, from college radio, TV, print and online columnist to starting film festivals, managing music labels and authoring food books. Someday he will figure what he wants to be when he grows up.
Andrew Sun has dabbled in many shades of the media spectrum for 25 years, from college radio, TV, print and online columnist to starting film festivals, managing music labels and authoring food books. Someday he will figure what he wants to be when he grows up.
Wide-eyed tourists have marvelled at everything from ranch to jumbo-sized Cheetos containers to gargantuan packs of supermarket meat.
Champagne house Billecart-Salmon’s sales manager, Thibault Casoli, shares where he enjoys fancy French, Italian, Spanish and Cantonese food.
Kenny Kinugasa-Tsui loves honest food like wonton noodles, fresh seafood and tapas outdoors, and the ambience is just as important to him.
Chef Marco Xodo’s Ninetta brings home-style Italian dining to Hong Kong, blending fine dining quality with casual, family-style portions.
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We turned to paper straws because single-use plastic ones damage the environment, but do we need them at all?
Camille Glass, the French-American co-owner of Brut and Crushed Wines, loves noodles, Hainanese chicken, Myanmese food and har gow, of course.
Outside the urban bustle of Da Nang, Son Tra Peninsula’s trails afford coastal views and glimpses of endangered red-shanked doucs.
Carlsberg Group’s Nathaniel Moxom shares his favourite Hong Kong restaurants, from tandoori to oysters to something ‘unmistakably local’.
In the Italian birthplace of pizza, people’s attitudes on how the popular dish should be eaten are quite simple: they just don’t really care.
Camden CEO Mathieu Bedard shares his favourite Hong Kong restaurants and bars, from a fried chicken spot to a ‘true’ dai pai dong.
Zinc Leung, chef-owner of Sushi Zinc in Hong Kong, shares his favourite restaurants for steak, Italian, roast goose, seafood and more.
Chef Leung Chun-wah has taken over from Romain Dupeyre and is bringing his own culinary culture to Michelin-star restaurant Racines.
From woks and griddles to skillets and sauciers, many people own far too much cookware – some items never even get used.
Jen Balisi, founder of modern Filipino restaurant Barkada in Hong Kong, gives her top picks for steak, noodles, pasta and more in the city.
Pak-man Lee of Hong Kong design shop Nuovo shares where he enjoys Japanese bites, real Italian dishes and Thai food on the beach.
Chesa at The Peninsula and The Swiss Chalet have been providing Hong Kong’s fondue and raclette fix for decades, but offer much more too.
We meet three Hong Kong restaurant pioneers who are elevating the maligned food trend by serving French and Nordic dishes with Asian accents.
Whether it’s people speeding through meals staring at phones or dawdling when there’s a queue out the door, dining etiquette is dwindling.
Entertainment journalist Eileen Cha, who grew up on Cantonese and Hunanese food, says she has a split personality palate.
Joey Pui, executive manager of Pak Loh Chiu Chow Restaurant and guitarist for Zarahn, reveals his picks for lunch and drinks in Hong Kong.
After watching Rick Stein overcook a crab on his travel show, Andrew Sun argues why Chinese – specifically Cantonese – seafood is best.
Maria Mayorova shares her favourite Hong Kong spots for Chinese, Japanese and Lebanese dishes, and for seafood in Guangzhou.
New World Millennium Hong Kong Hotel’s Sam Chong shares where he goes for Chiu Chow-style dim sum, charcoal-grilled meats and more.
A potential monopoly involving Hong Kong’s two biggest supermarket chains is not as bad as some think, at least for those who shop around.
Galaxy Macau’s Sammy Wu reveals his favourite Macau restaurants for everything from Portuguese to Cantonese to Shunde cuisine.
Michael Larkin, co-founder of Lala in Central, shares where he enjoys Hanoi flavours, ‘fantastic’ Italian, seafood, ramen, beef and dumplings.
Whether stinky tofu, durian or strong spices, what smells are acceptable and what aren’t is ambiguous. Where should the line be drawn?
Natalie Lau reveals her favourite restaurants and snack shops in the city, including where she goes for street food and a floating feast.
Architect firm boss Richard Wood reveals where he goes for local Hong Kong food as well as his Italian, Japanese and French go-tos.
