https://www-scmp-com.libproxy1.nus.edu.sg/rss/512168/feed en https://assets-v2.i-scmp.com/production/static/img/icons/scmp-meta-1200x630.png https://www-scmp-com.libproxy1.nus.edu.sg https://www-scmp-com.libproxy1.nus.edu.sg/presented/lifestyle/topics/100-top-tables-2022-contemporary/article/3179659/whisk-photo-gallery?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/lifestyle/topics/100-top-tables-2022-contemporary/article/3179659/whisk-photo-gallery?utm_source=rss_feed Tue, 31 May 2022 02:13:28 +0000 Taking on the challenge to provide healthier options in the fine dining scene of Hong Kong, chef Richard Ekkebus has relaunched Amber with a dairy- and gluten-free menu. The new approach has been well-received and the two-Michelin-starred establishment remains one of the foremost French restaurants in town. The aka uni dish is world famous and this indulgent starter, with cauliflower, lobster and a generous dome of Daurenki Schrenki caviar, would start any meal with a bang. Other favourites... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172763/amber-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172763/amber-restaurant-review?utm_source=rss_feed Fri, 08 Apr 2022 01:00:23 +0000 In the heart of Tsim Sha Tsui, Whisk merges French techniques with fine Japanese ingredients. Chef de cuisine Oliver Li recently introduced a seasonal omakase menu, ensuring culinary topicality of the highest form. But it’s the craft menus that are the stars of the show, with a line-up of dishes that start great and improve with every course. Don’t miss the sake-steam-billowing oyster, cooked tableside and guaranteed to turn heads, or the Wagyu beef and guinea fowl mains, which are tender, full... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172705/whisk-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172705/whisk-restaurant-review?utm_source=rss_feed Thu, 07 Apr 2022 10:00:39 +0000 Barry Quek – former chef at Beet and the man who created a near-perfect laksa at Basehall – prepares Singaporean and Malaysian cuisine with a contemporary twist. Choose from either a five- or 12-course menu. The flower clam soup is an umami bomb courtesy of the shellfish, while the bamboo shoot provides texture and herbs such as dill add to the bouquet. Piping hot brioche made with a buah keluak nut emulsion and cultured butter had us in rapture. Chef Quek turns the idea of bak kut teh, or... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172702/whey-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172702/whey-restaurant-review?utm_source=rss_feed Thu, 07 Apr 2022 09:00:17 +0000 Perched on the 30th floor of The Wellington, VEA elevates French cuisine by adding Chinese elements and seasonal ingredients. Diners can choose between a six- or eight-course menu of refined dishes, all exquisitely presented, such as Yamaguchi red abalone served with pulled noodles and aged lemon, crispy daikon with Izumo egg and black truffle, as well as Quercy lamb with girolles and chestnut. What makes VEA stand out from the rest is not only the wine pairing menu that matches the avant-garde... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172701/vea-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172701/vea-restaurant-review?utm_source=rss_feed Thu, 07 Apr 2022 08:00:13 +0000 Take a step back in time to relive the romanticism of the colonial era. Modelled after the original Repulse Bay Hotel previously at the same location, the restaurant serves classic and contemporary continental cuisine, promising the freshest ingredients. The restaurant serves lunch and dinner daily, as well as a famous afternoon tea. To truly wallow in the venue, a scrumptious Sunday brunch is always an event, and during winter, a cheese fondue lunch or chocolate fondue afternoon tea are also on... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172698/verandah-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172698/verandah-restaurant-review?utm_source=rss_feed Thu, 07 Apr 2022 07:00:10 +0000 Chef Vicky Lau has collected several awards for her avant-garde cuisine at Tate since it opened in 2012. Her dinner menu uses Chinese ingredients executed with French flair, and has a delicacy in presentation and flavours on the palate. To illustrate, the recent Ode to Seaweed menu included seaweed sourdough cracker, sea snail with celtuce, smoked eel mousse tartlet, and squid egg custard with seaweed. The first course used kombu, or Japanese kelp, most famous for its use in dashi. Made into a... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172692/tate-dining-room-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172692/tate-dining-room-restaurant-review?utm_source=rss_feed Thu, 07 Apr 2022 06:00:19 +0000 This hidden gem in the Wan Chai backstreets serves innovative French/Japanese cuisine. The teppan-style open kitchen, arranged around the 12 seats, puts executive chef Daisuke Mori’s culinary skills smack in the spotlight. An alum of Tokyo’s Mandarin Oriental and Le Chateau de Joel Robuchon, Mori offers a seasonal nine-course menu of Japanese ingredients executed French style. Menu items include blue lobster with home-made tagliolini, sakura shrimp with barley risotto, and Hida Wagyu beef served... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172691/takumi-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172691/takumi-restaurant-review?utm_source=rss_feed Thu, 07 Apr 2022 05:00:15 +0000 To say this two-Michelin-starred restaurant offers a fusion of French and Japanese cuisines is an understatement. Chef Hideaki Sato’s dishes ignite the senses with their presentation and intricate weaving of flavours. Ta Vie means “your life” in French and “journey” in Japanese, and the eight-course tasting menu lives up to the promise. Stand-outs include Hokki clam “petit pois à la Française’’ style with green peas, bacon and lettuce, and charcoal-grilled Kinmedai fish with crispy scales. Pair... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172687/ta-vie-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172687/ta-vie-restaurant-review?utm_source=rss_feed Thu, 07 Apr 2022 04:00:11 +0000 Perched on the top floor of Landmark Prince’s, Sevva is a prime destination that sits on prime real estate. The venue is famous for its illustrious owner and founder Bonnae Gokson, whose taste can be seen in every part of the decor, which includes a 20-foot installation, a floral dome with 100,000 silk flowers and 36 chandeliers with crystals. The vertical garden that connects harbourside with the bankside dining areas has plush couches and mirrors. Afternoon tea is a coveted event where... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172685/sevva-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172685/sevva-restaurant-review?utm_source=rss_feed Thu, 07 Apr 2022 03:00:23 +0000 Opened by restaurateur and chef Simon Rogan, whose UK restaurant L’Enclume was awarded the coveted three Michelin stars this year. The Hong Kong eatery has already earned its own Michelin star and a Michelin Green Star for sustainability, and Roganic serves his trademark British fare with local ingredients bred right at the restaurant with its own cultivation system. Tasting menus are available for lunch and dinner. All-time favourites include New Territories pork with tapioca and shrimp, the... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172608/roganic-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172608/roganic-restaurant-review?utm_source=rss_feed Thu, 07 Apr 2022 02:00:17 +0000 Welcome to the trendiest Indian restaurant in town! The menu at New Punjab Club highlights tandoor and Punjabi street food with signatures such as tandoori lobster, lamb chops with roasted onion, samosa chaat, and chicken tikka with spiced tomato and butter. The interiors are a throwback to the flamboyant style of the postcolonial era of Pakistan and India, with red leather banquettes, wood trimmings and bold artwork on the walls. Desserts here are a treat and we love the carrot sticky toffee... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172601/new-punjab-club-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172601/new-punjab-club-restaurant-review?utm_source=rss_feed Thu, 07 Apr 2022 01:00:18 +0000 South American-born chef Ricardo Chaneton has partnered with Yenn Wong’s JIA Group to open Mono, apparently the first restaurant where he can truly express himself, and easily one of the most avant-garde venues in Hong Kong. The decor is minimalist, with a counter around the open kitchen and small tables dotted around the back of the restaurant. Mono’s menu approach is minimalist too, focused on a single ingredient: the seasonal tasting menu. Dishes have South American touches, such as Galician... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172593/mono-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172593/mono-restaurant-review?utm_source=rss_feed Wed, 06 Apr 2022 11:00:21 +0000 Resonating with its decades of history, Hugo’s is a fine dining establishment serving classic continental dishes in a traditional setting. The interior has the same feel as the original Nathan Road venue: leather seats, white tablecloths, dark wood beams, wrought iron chandeliers and antique swords on the walls. Hugo’s is famous for its tableside service – and classic dishes like Caesar salad, lobster bisque, crêpes Suzette and cherries jubilee. Roasted prime rib of beef is presented on a... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172584/hugos-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172584/hugos-restaurant-review?utm_source=rss_feed Wed, 06 Apr 2022 10:00:18 +0000 New premises and a fresh menu have made Hansik Goo one of the most sought-after bookings in town. Mingoo Kang, the chef behind Seoul’s two-Michelin-starred Mingles, brings his contemporary cuisine to Hong Kong with an eight-course tasting/sharing menu presenting Korean flavours in a new light. Old favourites such as Korean fried chicken and samgye risotto – a new take on traditional ginseng chicken – are still on the menu. New dishes such as fish mandu and Hanwoo duo are an absolute delight.... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172581/hansik-goo-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172581/hansik-goo-restaurant-review?utm_source=rss_feed Wed, 06 Apr 2022 09:00:23 +0000 Haku is the first word of the Japanese phrase haku rai hin, meaning “things from abroad”. This is an apt description of Haku’s Japanese-centric food with its influences from across the world, including executive chef Rob Drennan’s bohemian vibe, drawn from his previous posting in Portland, Oregon. We love the Kagoshima Wagyu with black garlic, and the pork with calamansi, from a menu that shows real creativity with premium Asian ingredients. The eatery is a sanctuary away from the bustling Ocean... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172579/haku-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172579/haku-restaurant-review?utm_source=rss_feed Wed, 06 Apr 2022 08:00:21 +0000 Fortnum & Mason is well respected for its quality and the premises in Hong Kong’s K11 Musea are as sophisticated as you’d expect from an esteemed British teahouse bestowed with a Royal Warrant. You enter the pretty retail space – with its gorgeous displays of teas, biscuits, jams and more goodies – from where an elegant staircase leads you up to the dining room. Panoramic views of Victoria Harbour are a treat, especially on a clear evening. Refined British cuisine is on the menu, including black... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172574/181-fortnum-mason-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172574/181-fortnum-mason-restaurant-review?utm_source=rss_feed Wed, 06 Apr 2022 07:00:09 +0000 With premium ingredients and elegant execution, chef Manav Tuli of Chaat turns Indian street food into delectable fine dining. Recommended starters include sharing plates of baked jackfruit samosas served in cones with a yogurt dip, and raj kachori – crispy lentils stuffed with green peas, plus sweet and tangy chutney. The tandoori paneer tikka garnished with chestnut and tomato is great – but the tandoori lamb chops with pistachio and mint chutney is one of the best in town. Goan pork cheek... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172571/chaat-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172571/chaat-restaurant-review?utm_source=rss_feed Wed, 06 Apr 2022 06:00:12 +0000 Alvin Leung is a star of reinventing Chinese cuisine and part of the movement elevating Hong Kong’s dining scene onto the world stage. Affectionately known as the “demon chef”, Leung has branded his style of food as “X-treme cuisine”. There are set menus for lunch and dinner, with his latest “I Love Hong Kong” an ode to old restaurants’ menus, honouring famed local eateries such as Luk Yu Tea House and Sammy’s Kitchen. Leung is unapologetically brazen and isn’t shy with his ingredients. His menu... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172567/bo-innovation-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172567/bo-innovation-restaurant-review?utm_source=rss_feed Wed, 06 Apr 2022 05:00:16 +0000 The avant-garde space inside Roganic Hong Kong, Aulis is Simon Rogan’s intimate chef’s table, offering up to 12 guests an interactive experience as chefs lead you through 16 courses. The menu changes seasonally. The current offerings feature truffle pudding with birch sap, stout and Lincolnshire poacher; New Territories tomato with whipped mussel and turnip; and Zen Farm carrots with chicken skin, horseradish and lovage. Of course the world-famous soda bread paired with brown cultured English... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172558/aulis-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172558/aulis-restaurant-review?utm_source=rss_feed Wed, 06 Apr 2022 04:00:20 +0000 Tucked away in the quiet On Lan Street in Central, one-Michelin-starred Arcane serves contemporary European fare. Diners can sit at the open kitchen and watch award-winning chef Shane Osborn and his team in action, while the terrace offers an urban escape with greenery and views of the neighbouring skyline. Dishes on the à la carte and set menus are seasonal, and several vegan options are available, such as a salad of sweet peas and baby artichokes with black olive crisp, acidulated Cevennes... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172554/arcane-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172554/arcane-restaurant-review?utm_source=rss_feed Wed, 06 Apr 2022 03:00:11 +0000 Relocated and more fab than ever, Aqua is now on the top floor of H Zentre, in the prime spot between The Peninsula Hong Kong and the Sheraton Hong Kong Hotel & Towers. If you loved the views and vibe before, you’ll love the new locale still more. A catwalk welcomes diners into the sleek and chic ambience of the restaurant and what’s on the plates is just as sophisticated. Sink your teeth into the signature tataki platter that includes Wagyu and foie gras in cucumber slices; as well as Mazara... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172550/aqua-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172550/aqua-restaurant-review?utm_source=rss_feed Wed, 06 Apr 2022 02:00:17 +0000 Andō means “doing” in Spanish and “comfort” in Japanese, and the restaurant of the same name is where chef Augustin Balbi fuses his Argentinian heritage with his experience of living in Japan to produce new-style cuisine. The decor is minimal and in dark hues, appropriately drawing attention to the brightly lit open kitchen. The menu is seasonal and, on our most recent visit, we loved the blue lobster with the large scoop of caviar, while the black olive cured hamachi is a delicious new take on... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172547/ando-restaurant-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172547/ando-restaurant-review?utm_source=rss_feed Wed, 06 Apr 2022 01:00:19 +0000 https://www-scmp-com.libproxy1.nus.edu.sg/presented/lifestyle/food-drink/topics/100-top-tables-2022/article/3171793/verandah-gallery?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/presented/lifestyle/food-drink/topics/100-top-tables-2022/article/3171793/verandah-gallery?utm_source=rss_feed Thu, 31 Mar 2022 01:00:20 +0000 The South China Morning Post’s 100 Top Tables 2022 is celebrating a milestone – its 10th anniversary – this year. Considered the definitive guide to the best fine dining in Hong Kong and Macau, the book features 100 of the best restaurants in the two cities. Greeting the guide’s launch, Gary Liu, the Post’s chief executive, said: “100 Top Tables highlights Hong Kong’s exceptional culinary culture with an annual guide, curated by our editorial panel for connoisseurs of fine cuisine and executive... https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3172380/100-top-tables-2022-best-fine-dining-hong-kong-and-macau-sushi?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/lifestyle/food-drink/article/3172380/100-top-tables-2022-best-fine-dining-hong-kong-and-macau-sushi?utm_source=rss_feed Thu, 31 Mar 2022 00:00:28 +0000 Each year, the 100 Top Tables awards and dining guide celebrate the city’s best in class. For our 10th edition, in 2022, we shine the spotlight on leading talents, from convention-defying chefs putting a new spin on traditional techniques, to the unsung heroes outside the kitchen. Explore the full list of winners below, and check back later for the full list of reviews from each category. Read more about this year’s 100 Top Tables winners. Chinese Above & Beyond Ah Yat Harbour View... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172374/100-best-restaurants-hong-kong-revealed-complete-100-top?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3172374/100-best-restaurants-hong-kong-revealed-complete-100-top?utm_source=rss_feed Thu, 31 Mar 2022 00:00:26 +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