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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.
Raised in Belgium, Sarah Greene reveals her picks in Hong Kong for an aperitif and snack, dumplings and Thai, Korean and Nepalese food.
Edgard Sanuy talks about bringing Basque grill cooking to Hong Kong at Aire, how being a family man helps him and focusing on his legacy.
Feuille head chef Joris Rousseau shares his go-to places for pan-fried buns, wontons, goose, crab and French food by a chef with ‘the touch’.
A study on minutes of healthy life gained or lost from eating foods including pizza and bacon makes one ponder what is worth the sacrifice.
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‘Big fan of soup’ Joyce Yung shares where in Hong Kong she eats ramen, Peking duck, dim sum from a cart and pizza with coffee.
Tricia Yap reveals her sushi treat spot, and where to find the best tsukemen outside Japan and ‘fantastic’ beef clay pot rice in Hong Kong.
Lamb is one of those foods people love or hate. The latter find its flavour too gamey. Alas, there’s no way to pull the wool from their eyes.
Christine Wong, vegan cookbook author, shares her favourite places to eat in Hong Kong and New York, from burgers to egg tarts to sushi.
Ali Ahmadpour, chef at Bedu, on his go-to places to eat in Hong Kong, from a North American diner to dim sum and roast goose restaurants.
Scientists at City University of Hong Kong have invented a device that can mimic flavours by zapping the tongue with an electric current.
Jeweller Chantel Shafie, who has been in Hong Kong over 20 years, shares where she eats classic British fare, traditional dim sum and more.
Ask For Alonzo owner Bart Szyniec talks about opening a restaurant in his native Poland and aspiring to be ‘the Maxim’s of Western eateries’.
US politician Robert F Kennedy Jnr believes seed oils are bad and animal fats are good. Andrew Sun makes some lard choices.
From a Hong Kong-style cafe to a late-night spot to ‘the best Italian in the city’, chef Alvin Leung shares his go-to places to eat.
Grace Lau reveals her favourite places to eat in Hong Kong, from a place that is ‘a piece of history’ to somewhere with ‘heavenly’ food.
Frank Djeng on how he got his start doing commentaries on DVD re-releases – now, a Bruce Lee documentary he co-produced, Enter the Clones of Bruce, is airing on Apple TV in Hong Kong.
A Europe-raised American in love with Asian food reveals her favourite Hong Kong restaurants and the place she goes for a taste of home.
With no concrete rules or oversight, goods displaying organic labels in Hong Kong may not be that at all. One organisation wants to fix that.
Christian Le Squer, of Paris’ three-Michelin-star Le Cinq, talks about taking on a whole new challenge at La Maison 1888 in Da Nang, Vietnam.
The son of two chefs, Prasant Raj Gurung, co-founder of C108 in Hong Kong, shares his go-to restaurants for Nepalese food, tapas and more.
Displayed at Tai Twun in Hong Kong, Lisa Reihana’s DigiRadiance: Gold_Lead_Wood_Coal shows Chinese miners in New Zealand in 360 degrees.
Eli Bitan, board chair of the Hong Kong Jewish Film Festival, shares his top dining spots in the city – one serves ‘unmissable’ bagels.
Working from home, health trends like intermittent fasting, and a Covid hangover all seem to have pushed people’s dinnertimes forwards.
Architect Ximena Perez recommends a casual place for Latin American food and an innovative one, as well as go-tos for Cantonese and pasta.
Frankie Law, a wine brand ambassador, shares his go-to places for French-Japanese fine dining and tea cafe fare, and a haven for wine lovers.
Across the US and Canada, diners serve up comfort fare from burgers to waffles to eggs Benedict. But Hong Kong’s feel like pale imitations.
Chili Ma, whose parents ran a Chinese restaurant in Germany, shares her go-to places for Japanese food, fresh bread and Cantonese classics.
Barry Quek is a fan of street food, dim sum, contemporary French cooking, roast duck and Indian fare. Here’s where he eats them in Hong Kong.
Open kitchens are becoming more popular in Hong Kong and Asia, but who wants the sounds and smells of a sizzling wok in their living room?
From Hong Kong street food classics to Japanese tempura and teppanyaki, Dong Lai Shun chef Sze Chiu-Kwan shares his favourites.
