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Vicki Williams
Executive pastry chef of The Royal Garden hotel’s Fine Foods Shop, 100 Top Tables award winner Ng praises the talents of his 38-strong team for turning out hundreds of quality bakes every day
Good enough to eat? As the city prepares for the return of Art Basel, its chefs are getting creative with dishes inspired by famous artworks, collaborating with artists and celebrities
Hotpot’s enduring popularity has given rise to a wide variety of styles and versions, from the numbing Chongqing mala hotpot and Beijing’s shuan yang rou, to Southeast Asian-inspired broths
Many chefs stick safely to tradition when adding white truffle to dishes but the more innovative intrigue with menus featuring creative and provocative pairings
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Top restaurants from Hong Kong’s Roganic to Britain’s Le Manoir aux Quat’Saisons are growing ingredients in their own gardens to cater to a post-pandemic clientele – to delicious effect
For decades Hong Kong has fallen behind when it comes to the environment, but now many chefs are realising it’s time to make a difference – without compromising on taste
The marbling on each piece of Wagyu is unique – the higher the marbling score, the creamier the texture and the fuller the flavour – and it’s even healthier, too …
Despite pandemic-related restrictions and closures, the city’s only visual culture museum has already made a lasting impression
How are your emotions affected in unusually stressful times? We spoke to 5 wellness experts as many of us gear up to spend the holidays away from family this Christmas season
Shaken, stirred or even left layered, the martini remains a classic – as seen in the latest crop of bars to specialise in it in the city, from Argo at the Four Seasons to Darkside at the Rosewood
If you’re up for a different kind of staycation, book yourself a ‘farmcation package’ and get your hands dirty at these nature-based excursions hosted by some of the city’s best luxury hotels
Restaurants across the city introduce art-inspired promotions to tantalise your taste buds, from stunning dishes inspired by famous artworks at Amelia Hong Kong to an Art Aperitivo set at MO Bar
The old Hong Kong neighbourhood offers local favourites that have been in business since the 1950s, but more and more Instagrammable, independent cafes are opening up too
![This handout picture shows the poached taiyouran egg with broccolini, chanterelles and black truffle from Arcane , Hong Kong.
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Photo : HANDOUT](https://cdn.i-scmp.com/sites/default/files/styles/540x360/public/d8/images/canvas/2021/03/18/b6949146-ee09-4004-8502-b96a1ca73a9e_b3ef5e8a.jpg?itok=WLblT9Ii&v=1616052305)
Hong Kong’s F&B establishments are adapting to available supplies and incorporating best practices in the kitchens and front-of-house
The all-new Amber is light-filled and less formal, embracing the evolution of fine dining to offer a more personal experience
Chef Kwong Wai-keung’s love for his work and Cantonese food has seen him retain three Michelin stars for T’ang Court for the past six years
Similar to the expression ‘Netflix and chill’, the brazen sexual connotation to ramyeon instant noodles has become a K-drama trope – so where did it start and what makes this recipe so saucy?
A New York Times ad sparked the latest skirmish in an ongoing dispute about the true origins of the beloved East Asian side dish – so what’s the truth of the matter?
From ‘IndiSum’ – Indian street food meets dim sum – to Spanish tapas by a chef with a Michelin-starred background, these restaurants have it all
Fancy a mulled wine-inspired treatment at Cordis, Hong Kong’s Chuan Spa? What about a digital detox at The Landmark Oriental’s The Oriental Spa? Hong Kong’s spas are going all-out this holiday season
Sai Ying Pun has grown into a Hong Kong foodie’s haven, and its High Street strip has it all – whether classic French comfort fare or modern Japanese
Thai beef soup stock simmering for 45 years and a 3-century-old French stew – are perpetual dishes a lot of rot, or is it as they say flavour, flavour, flavour?
While Covid-19 has curtailed our love for eating out we asked 5 local foodies and chefs for their must try dishes to inspire our next order
From the glitzy heights of Times Square to street-side noodles shops, there are dining options available to satisfy all tastes
Looking for a bite to eat in Tsim Sha Tsui? We’ve got you covered – from the Japanese Umai SushiKan and the juicy BLT Burger, Canton Road is filled with delicious eateries
When it comes to plant-based alternatives, numerous fine-dining and Michelin-star restaurants create sustainable meals using plants and even bugs as protein sources
And what exactly is ‘glamorous residential’? The entrepreneur, influencer and founder of Hong Kong’s Sevva shares style cues and ambience inspiration
At home since the coronavirus outbreak, many award-winning chefs such as Jason Atherton and Massimo Bottura are using social media to highlight their culinary skills and also teach willing fans a thing to two
As patrons stay home, more Michelin-star restaurants in Hong Kong, London and New York are offering takeaway and home delivery to stay afloat
Bonnae Gokson runs the 22,000 sq ft eatery like a five-star hotel – she has curated every single element, from the smallest to the largest
