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.
Hasting Ng shares his favourite restaurants for cart noodles, soup pasta, fine Chinese dining and the flavours of Italy.
Following Jean May’s closure, Tiffany Lo is back as a consulting chef in a new kitchen – but still dreams of opening a restaurant of her own.
For hungry singletons and couples who want to gorge on giant feasts, Andrew Sun proposes grouping up – just forget the chit-chat.
Jakub Lewandowski of The Mira Hong Kong reveals his top vegan dining spots, from custom salads to Chinese dim sum and Indian buffets.
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Carna by Dario Cecchini head bartender Jason Yu shares where he enjoys steak, pasta, ‘incredibly personal’ omakase and no-fuss Cantonese food.
As tensions rise between former besties Canada and the US, the former’s refusal to sell US alcohol is a highly contentious point.
![[Shutterstock] Hong Kong noodle. Mak’s Noodle (麥奀雲吞麵世家) is a traditional Cantonese restaurant in Central, Hong Kong, specialising in wonton noodles. Photo: Shutterstock Images
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Clement Wong is a fan of comfort food, and has a few regular Hong Kong haunts for Italian, Chinese and Japanese dishes.
Titouan Jounier, head sommelier at one-Michelin-star Louise, shares his favourite restaurants and bars in Hong Kong and beyond.
Season five of The Bear delivered compelling stories and character growth, but for Andrew Sun, the series was guilty of a lasting oversight.
Leather Healer founder Wayne Lau reveals his favourite Hong Kong restaurants for down-to-earth local cuisine, and one Osaka standout.
Coffeelin’s Johana Pulat reveals her favourite restaurants for Italian, Hong Kong street food, shaved ice, Korean barbecue and more.
For Ella Doeringer, an 18-year-old artist and fashion designer, sustainability and environmentalism are the key drivers of her brand Dirtyfinger.
How clean is restaurant cutlery? A viral clip highlights the blind faith we put in dishwashers and in staff to have basic hygiene standards.
A lover of bold flavours, Francoise Killias Zillweger reveals her go-to spots in the city, and the best place to eat fondue in her hometown.
Peter Find of Heimat shares his Hong Kong picks for beef brisket noodles, clay pot rice, reinvented classic French cuisine, and more.
Vietnamese food expert Helen Le takes us to her favourite restaurants in Da Nang for mi quang noodles, banh mi, banh xeo and more.
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.
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.
