Edition:
HIGHLIGHTS
Donald Trump’s China policy
NEW
US-China relationsHong Kong economy
News
Hong KongChinaEconomyAsiaWorldSportThis Week in AsiaUS Elections
Business & Tech
BusinessTech
Opinion
Latest
Lifestyle
LifestylePeople & CultureStylePostMagK-popOutdoorCooking
More +
VideoTalking PostSCMP FilmsInfographicsPicturesPodcastsSCMP SeriesExplainedSCMP SpotlightNewslettersSpecial Reports
Topics
Donald Trump’s China policyUS-China relationsHong Kong’s Article 23 national security lawChina’s militaryChina's economic recoveryTrending in ChinaTaiwanChina’s Communist PartyUkraine warWellness
Focus
Greater Bay Area
avatar image
Advertisement
Advertisement
PostMag
HOME
Culture
Travel
Food & Drink
Passions
Wellness
Design & Interiors
Advertisement
Advertisement

Food & Drink

Food trends, restaurant and bar recommendations, plus rising chefs to know

explore Food & Drink
Where to eat in Hong Kong
100 Top Tables
Restaurant Guide 2025
Chef Edmond Ip’s latest venture is Shanghai Plus, where he brings a Cantonese sensibility to Shanghainese cuisine. Photo: Shanghai Plus
Advertisement
Advertisement
Advertisement
Jean-Pierre revives Parisian bistros of yore. Photo: Jean-Pierre
Romain Loriot, founder and managing director of Thinkwine, which is collaborating with Rica Art Space for an Art ’n’ Wine party. Photo: Thinkwine
Yakiniku Sho’s Japanese-Korean culinary maestro Shoji Tsugawa features his cross-cultural style of yakiniku, to inaugurate Yakiniku Sho in Hong Kong. Photo: Yakiniku Sho
Celebrate Mother’s Day at Cuisine Cuisine with an eight-course Cantonese feast. Photo: Cuisine Cuisine
Rachid Ouramdane’s Corps extrêmes combines acrobatics, dance and extreme sports. Photo: Le French May
Poppins’ NYC Cookie Box Set. Photo: Poppins
Advertisement
Advertisement
Advertisement
Jack Byrne, manager of Paragon, presents the Rosas Milk Punch. The cocktail is topped with a gummy made from upcycled citrus. Photo: Alexander Mak
A flattened chicken head at Alchemist, in Copenhagen, Denmark, designed to be held by the beak and eaten in its entirety. Photo: courtesy Alchemist
Matt Abergel and Lindsay Jang at Always Joy, their latest restaurant venture in Sheung Wan. Photo: Jocelyn Tam
Chef Sandy Keung talks to PostMag about her life running a restaurant. Photo: courtesy Table by Sandy Keung
A platter at Roucou in Hong Kong. Photo: Roucou
From left, dried shrimp, Jinhua ham (Chinese dried ham) and dried scallop, served with XO sauce on top. Photo: Jocelyn Tam

The XO factor: international appeal of a famed Cantonese sauce

Food and Drinks
Some of the 77 dishes served at Shanghai Plus in Hong Kong. Photo: Handout
Advertisement
Advertisement
Advertisement
LMO Freshly Baked’s lunch offerings. Photo: Handout
A cured sardine dish from La Rambla. Photo: La Rambla
O’Thai serves approachable Thai cuisine in Hung Hom, Hong Kong. Photo: O’Thai
Matthew Bossons’ northern Canada take on Lanzhou lamian, featuring meat from a bull moose hunted and harvested by Bossons and friend Jim Elliot. Photo: Crystal Schick
Simon Rogan (centre) with chefs Adam Catterall (left) and Oli Marlow, at Roganic. Photo: Jocelyn Tam
Yaowarat brings buzzy Thai cooking to Central. Photo: Handout

The hottest new openings in Hong Kong, March 9-16

Food and Drinks