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Wilson Fok

Wilson Fok

SCMP Contributor
Wilson Fok is a bilingual freelance food writer with extensive editorial experience in the Hong Kong dining scene, driven by a strong sense of curiosity and an ever-growing appetite for food and the stories behind them. He is also a keen jam maker in his free time.

As the city’s restaurants delve deeper into sustainable practices, hyperlocal ingredients are helping to reduce footprints while creating incredible new dishes.

Read on for a delectable trio of experiences, with each restaurant showcasing distinctive techniques and flavours in the making of the Chinese culinary highlight.

Yes, they are ubiquitous in Hong Kong at Lunar New Year, but there is more to the humble kumquat than mere festive decoration. Chefs explain how they use them in preserves and fine-dining dishes.

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Cookbooks are still valued by a wide range of readers, including professional chefs, in the digital age as sources of inspiration and windows on the culture of a community, be it local or somewhere far away.

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