Isabelle Hon

Isabelle Hon

SCMP Contributor
Isabelle Hon bridges the worlds of journalism and the kitchen. A former Hong Kong magazine editor who later trained in culinary arts and worked in professional kitchens in Canada, she writes about food and culinary culture with a storyteller's perspective and hands-on kitchen insight. She was a Top 5 finalist for the World's 50 Best Restaurants Scholarship.
Isabelle Hon bridges the worlds of journalism and the kitchen. A former Hong Kong magazine editor who later trained in culinary arts and worked in professional kitchens in Canada, she writes about food and culinary culture with a storyteller's perspective and hands-on kitchen insight. She was a Top 5 finalist for the World's 50 Best Restaurants Scholarship.
Languages Spoken:
English

The microbial science reshaping Hong Kong’s luxury food scene

At Feuille, Amber, Roganic and Cristal Room by Anne-Sophie Pic, chefs are using ancient microbial science to elevate flavours and reduce waste.

Related Topic
Food and Drinks