Advertisement
Advertisement
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.
Hideaki Sato, chef of Ta Vie in Hong Kong, is a fan of simple fare, dim sum and roast goose, and classic and high-end French dishes.
Hong Kong bistro Le Colvert serves pressed duck, a bloody dish usually seen only at fancy restaurants in France and which has had a revival.
Architect Wong Kam-sing talks about villages he visits for home-grown coffee and Hakka cuisine, and his go-to restaurants in urban Hong Kong.
From carbs to weight-loss diets to Diet Coke with jalapeño sauce, celebrity food and wellness trends are everywhere, but what do they know?
Advertisement
Chinese-Australian Nicholas Wong shares his favourite places in Hong Kong to eat Cantonese, Xinjiang and Korean food.
Rex Wine & Grill’s Thomas Caro shares his favourite places to eat in Hong Kong for ‘heavenly’ pizza, French pastries and Cantonese classics.
A Hong Kong noodle joint is under fire on RedNote for its well-known impatient service, but for many it’s part of the restaurant’s attraction.
Soho House chef Krzysztof Czerwinski shares his top picks for lunch, Italian food and after-hours Japanese, and a ‘charming’ Cantonese joint.
A Unesco-designated City of Gastronomy, Shunde is hailed by many as the birthplace of Cantonese cuisine and offers a lot more besides.
A fan of Cantonese food, Ali Ghorbani reveals where he eats claypot rice, ‘some of the city’s best dumplings’, and a full English breakfast.
The delicious Thai food in Hong Kong’s Kowloon City has no need of elevation. Let pad Thai be pad Thai, not a culinary Eliza Dolittle.
Marathon swimmer Ryan Leung shares where he eats ‘creative’ Japanese food and traditional Hong Kong fare like macaroni and dessert soup.
Romain Loriot reveals his go-to French restaurant, a recent fine-dining find and favourite places for dim sum, dumplings and hotpot.
‘Pie’ covers everything from the meat-filled sort that are a meal in themselves to cottage pies, pastilla … and Hong Kong’s tart-size kind.
Rutto Bethwell Kipkemboi, the 32-year-old winner of this year’s Standard Chartered Hong Kong Marathon, talks about finding his feet in the city.
Jeremy Evrard’s dream project Roucou, in Central, offers non-pasteurised artisan cheeses and an eight-seat cheese omakase.
![Tiger skin green peppers with spicy dressing at Madame Fu Grand Cafe Chinois, a restaurant at Tai Kwun in Central. 31JUL18 [FEATURES FOOD] SCMP / Xiaomei Chen](https://cdn.i-scmp.com/sites/default/files/d8/images/canvas/2025/04/16/b62e7030-f687-4632-a668-c12520ec6fc7_aa2b1064.jpg)
Silver Spoon Restaurants’ Harshil Bhasin reveals his favourite Japanese and Chinese vegetarian joints and others in Hong Kong.
Savoury cocktails, fish congee, late-night dim sum – Sophie Chan shares her favourite places in Hong Kong. Plus a fish bar in Copenhagen.
Andrew Sun sees a possible silver lining to the new US tariffs that could mean spending less than HK$100 on extra virgin olive oil again.
Valentino Ugolini worked with Umberto Bombana in Hong Kong to perfect pizza dough, lessons he applies at Venetian-themed trattoria Venedia.
Simon Yin reveals where he goes for Hong Kong diner-style food, sushi, Vietnamese fare and a splurge – and yes, heavenly chicken wings.
‘Buddha Jumps Over the Wall’? What’s that? Restaurants should use more visuals in their menus, and maybe that could help draw more people in.
Marco Antonio Li Voti of Sabatini Italian restaurant shares his favourite places for Cantonese and Korean food, hotpot and after-work bites.
Designer and branding strategist Sonia Lui shares her top eateries in the city, as well as an ‘experience that is hard to beat’ in Japan.
The Hong Kong Ballet’s workshops for novice dancers aged 55 and over are making childhood dreams come true for troupes of young-at-heart Hongkongers.
The Michelin Guide and the 50 Best lists involve no objective, measurable criteria – instead, they favour places backed by deep pockets.
Among the picks of Jeff Rotmeyer, founder of non-profit organisation ImpactHK, are two social enterprises helping the neurodiverse community.
Loïc Portalier of one-Michelin-star Louise reveals his favourite places to eat beef buns, barbecued pork, Spanish, French and Italian food.
What is it with chefs who take offence when diners ask for salt or other condiments? Thank goodness money talks in Hong Kong.
