Andrew Sun
Hong Kong
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.
Languages Spoken:
English
The seaside town went from drawing weekend crowds to boarded-up bars and restaurants. How did it get like this, and is it good for residents?
Qipology’s Julie Liu lists a Hong Kong restaurant for dim sum, where to find Japanese-Chinese fusion and her favourite spot in Shenzhen.
Shroommate’s Vivien Wong believes dining well is about more than good food. She shares her favourite spots in Hong Kong, London and Paris.
The people behind Michelin have added vineyard grading to restaurant and hotel guides, watering down the brand even further.
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Guillaume Sejourne of Le Colvert shares where he eats steak and regional Chinese lamb dishes, and an Indian spot he keeps returning to.
After three decades in Hong Kong, a former construction executive and her hotelier husband have opened a resort in Bali’s cool, misty north.
Cecilia Wong takes her food seriously and loves Shanghainese, Vietnamese, Cantonese and Chiu Chow flavours, as well as classic Italian.
Andrew Sun suspects the novelty of shopping and dining weekends in cheaper Shenzhen is waning, with relaxed time at home more appealing.
Research journal editor and Instagram content creator Yuen Yiu doesn’t need anything swanky. He reveals his go-to restaurants and bars.
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.
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.
