https://www-scmp-com.libproxy1.nus.edu.sg/rss/330705/feed en https://assets-v2.i-scmp.com/production/static/img/icons/scmp-meta-1200x630.png https://www-scmp-com.libproxy1.nus.edu.sg FARE A reinterpretation of robust, banquet-style Chinese cuisine. AMBIENCE With ceramic mahjong tiles and a huge golden ingot at the front door, this establishment plays on being kitsch and on interpretations of Chinatown in the mass media. COST Starters and appetisers are under HK$200 but there are quite a few market price items, so be prepared to spend over HK$800 per person, or more if you’re drinking. 100 Top Tables 2022: the complete winners list revealed WHO TO BRING A second or third date... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/good-eating/article/3178447/ho-lee-fook-review-cheekily-named-hong-kong-restaurant?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/good-eating/article/3178447/ho-lee-fook-review-cheekily-named-hong-kong-restaurant?utm_source=rss_feed Fri, 20 May 2022 04:00:24 +0000 FARE A retelling of Chinese cuisine. AMBIENCE A self-described time capsule to the past, Auntie Āyi has dim interiors that are reminiscent of the dark lounges of the 60s and 70s COST Starters hover around the HK$100 mark while the signature sesame chicken sets you back HK$688. WHO TO BRING Anyone who likes to try new and exciting cuisine with a dollop of nostalgia. 4 new restaurants in Hong Kong to try now, reviewed TURN-ONS We started our evening with the 8 Immortals Drunken Platter, the... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3177199/auntie-ayi-review-modern-chinese-cuisine-hong-kongs-pacific?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3177199/auntie-ayi-review-modern-chinese-cuisine-hong-kongs-pacific?utm_source=rss_feed Fri, 13 May 2022 02:00:24 +0000 For the past 10 years, South China Morning Post’s 100 Top Tables has celebrated our city’s innovative dining scene, charting its successes through economic highs and lows. Launched in 2013, long before the pandemic slowed the world almost to a halt, 100 Top Tables was a way to pay tribute to Hong Kong’s fine dining offerings, boost our city’s culinary stature and acknowledge the crucial contributions made by enterprising restaurateurs, diligent chefs and their dedicated staff. 100 Top Tables... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3172265/10-years-100-top-tables-how-scmps-signature-restaurant?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3172265/10-years-100-top-tables-how-scmps-signature-restaurant?utm_source=rss_feed Thu, 31 Mar 2022 00:00:23 +0000 Given Hong Kong’s obsession with French fine dining, it’s no surprise that this year’s newly minted 100 Top Tables Best Chef award winner Maxime Gilbert, and Rising Star Aven Lau, are pushing the boundaries of European influences in their own personal ways. Gilbert went through the traditional culinary route, with training and stints at restaurants and hotels in his native France, before fate brought him to acclaimed chef Yannick Alléno, at Le Meurice in Paris. Gilbert spent the next 10 years,... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3172103/meet-hong-kongs-best-chef-maxime-gilbert-how-ecritures-100?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3172103/meet-hong-kongs-best-chef-maxime-gilbert-how-ecritures-100?utm_source=rss_feed Wed, 30 Mar 2022 23:50:17 +0000 Is it a coincidence that we introduced two new drink-oriented awards during our second year of Covid-19 restrictions here in Hong Kong? “We’ve got to do something!” is a go-to refrain for people who have been forced to substitute gyms, cinemas and other after-work experiences with drinks at home. Alcohol has long been an escape, as well as a social lubricant, and while good times, celebratory events and other gatherings have been mostly consigned to the sidelines in the past 12 months, our... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/article/3171539/which-hong-kong-restaurant-has-best-wine-list-and-best-bartender?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/article/3171539/which-hong-kong-restaurant-has-best-wine-list-and-best-bartender?utm_source=rss_feed Wed, 30 Mar 2022 23:30:21 +0000 Simon Rogan’s restaurants are a testament to the chef’s vision – celebrating the relationship between quality produce and fine dining. Rogan established his own produce farm in Cartmel, northwest England, to supply his first restaurant, the highly acclaimed L’Enclume, and the beginning of his sustainable dining empire. Combining a passion for sustainability with an innovative approach to British cuisine proved to be a winning formula for the chef, who opened Roganic in London in 2011 and, eight... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3172104/roganics-farm-fork-approach-how-british-fine-dining?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3172104/roganics-farm-fork-approach-how-british-fine-dining?utm_source=rss_feed Wed, 30 Mar 2022 23:00:13 +0000 Christmas may be over but that doesn’t mean the year-end party has to stop. If you’re spending the holiday season in Hong Kong, then why not (re)connect with friends and family at any of these newly launched brunches: Alto, Kyoto Joe and Porterhouse offer fantastic views over the city as well as decadent dishes. Musubi Hiro’s party brunch will keep your spirits high, tapas are on the menu at Murray Lane, while Amber offers a free-flow experience alongside its most famous dishes. Check out... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3161350/6-hong-kongs-best-holiday-brunch-deals-tapas-murray-ambers?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/leisure/article/3161350/6-hong-kongs-best-holiday-brunch-deals-tapas-murray-ambers?utm_source=rss_feed Wed, 29 Dec 2021 04:00:23 +0000 Wedged on the ground floor of Hong Kong’s Standard Chartered Bank Building is Odds. You enter through a lounge space and walk on through the sliding doors at the back, which gets you to the dining area with a sushi bar on the left and a teppanyaki counter on the right. The concept is odd to say the least and we’re here to find out if this motley crew of ideas work together. We begin the meal with some creative starters such as the smoked fatty tuna in Shikoku egg and soy sauce (HK$428), and... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/good-eating/article/3138776/odds-restaurant-review-japanese-fine-dining-lands-hong-kongs?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/good-eating/article/3138776/odds-restaurant-review-japanese-fine-dining-lands-hong-kongs?utm_source=rss_feed Fri, 02 Jul 2021 02:00:11 +0000 Hong Kong-born chef DeAille Tam only opened her first restaurant in November 2020 – Shanghai’s Obscura – and has been working in fine dining restaurants in Asia since just 2014. So it came as a complete surprise when she was named as Asia’s Best Female Chef 2021, voted by industry experts from across the region, at the annual Asia’s 50 Best Restaurants listings. “I was completely shell-shocked when I first received the news as I had just finished a busy service and was coming down with a serious... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/news-trends/article/3135426/asias-best-female-chef-2021-winner-deaille-tam?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/style/news-trends/article/3135426/asias-best-female-chef-2021-winner-deaille-tam?utm_source=rss_feed Mon, 31 May 2021 03:00:22 +0000 Dragon Well Manor, or Longjing Manor, is an exquisite fine-dining restaurant nestled in a private garden in Hangzhou. But what really sets it apart is its rigorous sourcing. The owner, Dai Jianjun, insists on a completely transparent process. Employees have to log where every single ingredient comes from and when it was harvested. https://www-scmp-com.libproxy1.nus.edu.sg/videos/owner-hangzhous-best-restaurant-obsessed-ingredient-quality/article/3000304?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/videos/owner-hangzhous-best-restaurant-obsessed-ingredient-quality/article/3000304?utm_source=rss_feed Wed, 12 Dec 2018 09:41:56 +0000