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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.
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.
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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.
Maria Mayorova shares her favourite Hong Kong spots for Chinese, Japanese and Lebanese dishes, and for seafood in Guangzhou.
New World Millennium Hong Kong Hotel’s Sam Chong shares where he goes for Chiu Chow-style dim sum, charcoal-grilled meats and more.
A potential monopoly involving Hong Kong’s two biggest supermarket chains is not as bad as some think, at least for those who shop around.
Galaxy Macau’s Sammy Wu reveals his favourite Macau restaurants for everything from Portuguese to Cantonese to Shunde cuisine.
Michael Larkin, co-founder of Lala in Central, shares where he enjoys Hanoi flavours, ‘fantastic’ Italian, seafood, ramen, beef and dumplings.
Whether stinky tofu, durian or strong spices, what smells are acceptable and what aren’t is ambiguous. Where should the line be drawn?
Natalie Lau reveals her favourite restaurants and snack shops in the city, including where she goes for street food and a floating feast.
Architect firm boss Richard Wood reveals where he goes for local Hong Kong food as well as his Italian, Japanese and French go-tos.
Redzepi’s abuse at Noma is inexcusable but a #MeToo-style movement is unlikely among restaurant staff accustomed to pressure-cooker kitchens.
Art Central 2026 curator Zoie Yung shares her favourite spots for Hong Kong comfort food, brunches, Chiu Chow bites and late-night skewers.
Té Bo sommelier Stanko Luksic reveals his favourite Hong Kong restaurants for French food and a place for drinks, plus a gem in Singapore.
Eric Hsu put his chemistry degree to good use, turning his garage-based business into one of Australia’s biggest makers of soy products.
Chris Kempczinski’s timid taste test of McDonald’s new Big Arch sparked a slew of trolling responses from Burger King, Wendy’s and A&W.
Business strategist Jean-Francois Goyette reveals where he goes for noodles, dessert, snacks and a ‘cinematic view of Hong Kong’.
A food marketing veteran reveals her top dim sum spots and Italian food with a Hong Kong view, as well as her top pick in South Korea.
Our taxes helped build the airport and our tickets include airport tax, so why should we pay extra for food and drinks before take-off?
Streetwear designer Jeff Staple reveals where he goes for noodles, macaroni soup, roast goose and ‘a love letter to Chinese ingredients’.
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Food and Drinks