https://www-scmp-com.libproxy1.nus.edu.sg/rss/512174/feed en https://assets-v2.i-scmp.com/production/static/img/icons/scmp-meta-1200x630.png https://www-scmp-com.libproxy1.nus.edu.sg Mandy Zuo,Mia Nurmamat Mandy Zuo,Mia Nurmamat China’s soybean imports remained at historically high levels in August, with companies making huge purchases from Brazil and other South American growers as they prepared for a protracted trade stand-off between Beijing and Washington. More than 12.2 million tonnes of soybeans entered China in August – the second-highest monthly total the country has ever recorded after May’s 13.9 million tonne inflow, according to detailed Chinese customs data released over the weekend. Brazil provided 10.49... https://www-scmp-com.libproxy1.nus.edu.sg/economy/china-economy/article/3326394/china-prepares-long-us-soybean-stand-huge-brazilian-imports?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/economy/china-economy/article/3326394/china-prepares-long-us-soybean-stand-huge-brazilian-imports?utm_source=rss_feed Mon, 22 Sep 2025 14:30:08 +0000 Customers who want to snack on their favourite food inside 7-Eleven convenience stores might find “dine-in” available at some branches, but get kicked out of others under Hong Kong’s new ban on single-use plastics, the Post has found. A Post reporter who visited three shops with on-site snack bars on Sunday got conflicting answers when he asked if he could eat freshly cooked food such as siu mai, fish balls and noodles inside the premises. One branch in Tsuen Wan refused to allow it, but the... https://www-scmp-com.libproxy1.nus.edu.sg/news/hong-kong/health-environment/article/3260704/hong-kong-7-eleven-stores-sixes-and-sevens-over-plastics-ban-regulations-confusion-over-whether?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/news/hong-kong/health-environment/article/3260704/hong-kong-7-eleven-stores-sixes-and-sevens-over-plastics-ban-regulations-confusion-over-whether?utm_source=rss_feed Sun, 28 Apr 2024 12:57:13 +0000 The bar that popularised molecular mixology in the city, Quinary has lasted long enough in the constantly evolving bar scene to feel like part of the furniture. For that reason, it can be easy to overlook when newer, shinier options are always appearing. But founder Antonio Lai and his staff work hard to keep the high standards set here since the beginning. The creative menus continue to impress: the latest inspired by Hong Kong’s eclectic culinary scene, with everything from powdered sweet... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3173840/quinary-bar-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3173840/quinary-bar-review?utm_source=rss_feed Fri, 15 Apr 2022 10:00:14 +0000 It takes guts to leave a concept you helped build into the Best Bar in Asia 2019. But that’s what Agung Prabowo and Roman Ghale showed when leaving The Old Man in 2020. Just as gutsy was their decision to open a new bar focused on “closed loop” cocktails and sustainability – restricting what could be used behind the bar. This potential weakness has become a strength, using local and repurposed ingredients to fashion inspiring new cocktails and original takes on the classics. The similarly... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3173837/penicillin-bar-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3173837/penicillin-bar-review?utm_source=rss_feed Fri, 15 Apr 2022 09:00:32 +0000 Somehow, after almost seven years, Mizunara still feels like a well-kept secret. The bar’s solemn atmosphere – reflected in its rock garden terrace – ensures this is a place for quiet appreciation of a masterful concoction. The white of bartender-in-chief Masahiko Endo’s immaculate dinner jacket is almost blinding, its pristine dazzle a testament to the man’s precision and poise. Not a drop goes astray. Endo’s award-winning cocktails are perfectly made and the whisky list is one of the longest... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3173835/mizunara-library-bar-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3173835/mizunara-library-bar-review?utm_source=rss_feed Fri, 15 Apr 2022 08:00:18 +0000 It takes a special bar to make drinkers, attached to favourite hangs on Hong Kong Island, cross the harbour for a cocktail. Evidently self-aware, DarkSide is that sort of bar. No one in the city works harder on seasonal menus than beverage manager Simone Rossi and Arkadiusz Rybak, director of bars at Rosewood Hong Kong. Last year’s Moon menu involved not only new drinks but new vessels to drink them from, by Australian ceramicist Ryan Foote and Polish abstract resin artist Magdalena Klim. The... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3173821/darkside-bar-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3173821/darkside-bar-review?utm_source=rss_feed Fri, 15 Apr 2022 07:00:14 +0000 When Coa opened in 2017, it was a quiet affair. The bar took over the unassuming premises formerly occupied by Neo, a bar that lasted barely a year. Some wondered whether Coa would suffer the same fate given its niche focus on agave spirits. Five years on and the bar is acclaimed as the finest in Asia. Co-founder Jay Khan is a charming host and his menu has stayed fresh to match the demands of his ever-expanding clientele. Khan has also found time to launch Mescal Mission – charity tastings to... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3173819/coa-bar-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3173819/coa-bar-review?utm_source=rss_feed Fri, 15 Apr 2022 06:00:23 +0000 It takes something special for the bar of a three-Michelin-starred restaurant to stand out in its own right. But Caprice Bar is simply that good. Although an extensive wine list and imported cheeses are core offerings, it’s cocktails that have earned the establishment a reputation as one of the finest in Asia. The classics are done to perfection and the team creates exquisite seasonal menus too. The recent winter list used aged and new spirits to evoke “A Journey Through Time” that perfectly... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3173809/caprice-bar-bar-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3173809/caprice-bar-bar-review?utm_source=rss_feed Fri, 15 Apr 2022 05:00:19 +0000 It took time for Bar De Luxe to find its feet. Even though it was established in partnership with legendary Japanese bartender Hidetsugu Ueno and had excellent drinks from the start, its anonymous location meant it flew under the radar. Now on Pottinger, in buzzing H Code, Bar De Luxe has been reborn. The space is more intimate and convivial (the old location might have been the only example ever of a business in Hong Kong having too much space), perfect for BDL’s mix of on-point Ginza-style... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3173808/bar-de-luxe-bar-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3173808/bar-de-luxe-bar-review?utm_source=rss_feed Fri, 15 Apr 2022 04:00:25 +0000 There were tears when Pierre closed after 14 years. The MO’s two-Michelin-starred restaurant was a favourite of many. The Aubrey, which took its place, had much to live up to but has proved its own creature, focusing primarily on drinks (even if the food menu is still top notch). Devender Sehgal, beverage manager at Mandarin Oriental Hong Kong, is one of the best in the business. His Omakase Cocktail Bar is a Hong Kong experience like no other and a rare example of a top bartender being up close... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3173806/aubrey-bar-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3173806/aubrey-bar-review?utm_source=rss_feed Fri, 15 Apr 2022 03:00:11 +0000 No opening in 2021 caused as much of a stir as Argo. Blue Bar, the Four Season’s former hotel bar, was a cosy favourite, but management boldly decided to start from scratch. In its place rose a visual triumph whose harbour view and mirrored surfaces are married to imaginative drinks courtesy of Lorenzo Antinori, beverage manager of Four Seasons Hotel Hong Kong, and bar manager Summer Lo. The debut menu, Here Today, Gone Tomorrow, celebrated six potentially endangered ingredients to sharpen the... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3173803/argo-bar-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3173803/argo-bar-review?utm_source=rss_feed Fri, 15 Apr 2022 02:00:25 +0000 There were fears standards might drop at 001, with key staff leaving to pursue other projects, leaving sizeable boots to fill. But fans of Hong Kong’s oldest and most authentic cocktail speakeasy need not have worried: Kinou Chen has done a sterling job since taking over as head mixologist. The bar’s signatures are inventive – try the bewilderingly good Beast Inside, a mix of rye whiskey, mescal/tequila, coffee amaro, Aperol and elderflower liqueur – while classics are elevated through subtle... https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3173801/001-bar-review?utm_source=rss_feed https://www-scmp-com.libproxy1.nus.edu.sg/magazines/100-top-tables/article/3173801/001-bar-review?utm_source=rss_feed Fri, 15 Apr 2022 01:00:25 +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 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