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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.
Bonhams senior wine specialist Dora Kam shares her favourite Hong Kong dining spots for roast goose, exceptional wine pairings and more.
Osteria Uno chef Bhupendra Singh developed his Italian cooking skills in restaurants run by Gordon Ramsay, Mario Batali and Enrico Bartolini.
Abalone, one of the stars of the Hong Kong Brands and Products Expo, was once an aspirational banquet item. Now, anyone can buy a tin of it.
Lorenzo Antonio Iosco from the Hong Kong Philharmonic Orchestra loves Chinese dumplings and Peking duck, and he has to have good coffee.
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At his Hong Kong patisserie Mimmo, Domenico Giammarella is blending French techniques with Italian flair. But another Asian city is calling.
The ‘100 Best Cuisines in the World’ list from TasteAtlas is angering people with its contentious food rankings. Singapore at number 90?
Julian Wipper shares where he eats dim sum and Catalan sandwiches, and top spots for casual Asian bites near his hotel in Tsim Sha Tsui East.
Foodie Gerry Ma is no cook, but he knows where to find great Chinese cuisine in Hong Kong and chefs who exhibit excellent technique.
Carmela in Sheung Wan offers more southern Mediterranean dishes than Francis’ Middle Eastern ones, with dishes including pasta and seafood.
Using the right grinder can make for more full-bodied coffee with a richer smell and more intense taste, experts say – but they’re not cheap.
Tania Mohan reveals her favourite restaurants in the city, from spicy Sichuan and char siu rice in Central to seafood on Po Toi Island.
Known for documenting the flavours of her native Kuching, Malaysia, Marian Chin is taking her culinary finds to Hong Kong for the first time.
A colleague once told her she’d never make it at The Peninsula, ‘an old boys’ club’ – now she’s executive director of Hong Kong Design Centre, which runs Business of Design Week.
Karen Koh reveals her favourite restaurants for seafood in Hong Kong, as well as for ‘creative and tasty dim sum’ and authentic laksa.
Popularised by celebrity cooks like Martha Stewart and videos on YouTube, deep-frying turkey is a trend that has to stop, Andrew Sun says.
Nischal Gurung shares his favourite restaurants in Hong Kong, from the best steak places to where to experience real Hong Kong food culture.
Nelson Siu loves Chinese cooking, from street food to dim sum and Michelin-starred elegant dishes. He is also a fan of high-end French food.
It is tempting to dig into that basket of delicious warm bread, breadsticks or rolls before you have even ordered, but is it a good idea?
Jeffrey Mui, who has opened Hong Kong restaurants such as Banh Mi Nem and La Volta pasta bar, shares his love of Chinese cuisine.
Frederick Ma of the Grand Lisboa Macau reveals his favourite restaurants and bars for hotpot, curry beef brisket, steaks, cocktails and more.
Once infamous for her tell-all novels, Kitty Go has channelled her boldness into meaningful art and impact projects across Asia.
Today’s young people are outwardly the healthiest generation ever, but spend more time alone and do not know how to party, Andrew Sun says.
Chef Saito Chau of Chinesology reveals where he goes to eat Michelin-level abalone, lobster that’s so good he asked how to make it, and more.
Hong Kong pro wrestler Getter talks about growing a fan base for wrestling in the city and why flying around the ring is empowering.
The Mira’s Smita Grosse shares her top Hong Kong dining spots, from where she goes for a taste of home to a place for dim sum with a view.
It is time to give Chiu Chow cuisine its due – while not as sought-after as Shanghainese or Sichuan food, it is still popular in Hong Kong.
Alexander Wassermann of the Miramar Group reveals where he gets breakfast, which steakhouse ‘never disappoints’ and his pick for Peking duck.
Hong Kong-based author Ray Chan reveals his favourite restaurants around the Central–Mid-Levels escalator for wontons, wraps and more.
Andrew Sun muses on a lavish Hong Kong date that ended in scandal, highlighting outdated gender norms and the need for true equality.
