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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.
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.
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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.
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.
