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100 Top Tables

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Dish in Focus
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Lavitt Ko and Theo Ko are revitalising their family cha chaan teng in Tai Wai with milk tea raves and beatbox parties. Photo: Sam Tsang
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From milk tea raves to night tea: how Hong Kong restaurants fight to survive

As the city’s Cantonese restaurants vanish at a rate of nearly one a week, a new generation of chefs and restaurateurs asks what can be saved – and what must change.

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What is authentic Chaoshan cuisine? Depends on who you ask

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Bangkok’s culinary stars dim as costs rise and tourists dwindle

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Unsung Eats: 5 best places to eat in Milan

Step away from the cocktail circuit this October for saffron risotto, Japanese-Italian twists, fermentation-led tasting menus and more.

Sandi is a modern bistro in Milan that offers a different take on Italian cuisine. Photo: Handout
Sandi is a modern bistro in Milan that offers a different take on Italian cuisine. Photo: Handout
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What truly defines the melting pot that is Cantonese cuisine?

The region’s diverse food culture spans Cantonese, Chiu Chow and Hakka cuisines, each with unique traditions yet interconnected flavours.

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World Gourmet Festival: Where culinary titans collaborate and create

Acclaimed chefs including Álvaro Clavijo, Julien Royer and Josiah Citrin embrace the challenge of blending diverse culinary styles with niche Thai ingredients.

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Dish in Focus

How T’ang Court perfected the baked stuffed crab shell

Executive chef Wong Chi Fai turns local blue and Alaskan king crab into a crisp-topped, creamy shellfish classic, stripping away the mess of whole crab.

The baked stuffed crab shell is one of T’ang Court’s long-standing dishes. Photo: Jocelyn Tam
The baked stuffed crab shell is one of T’ang Court’s long-standing dishes. Photo: Jocelyn Tam
Drink in Focus

How nostalgia inspired Orchard’s Fortune Chai cocktail

The city’s yum cha tradition, a bartender’s chai memories and a fortune cookie garnish come together in this silky, spice-tinged Armagnac cocktail.

Dish in Focus

Oranges and anchovies? Ninetta’s unlikely pairing tells the story of Sicily

Chef Marco Xodo brings a refreshing Sicilian-inspired winter salad to Hong Kong’s sweltering summers – with a Venetian twist.

Food and Drinks

Word on the StrEAT: 6 Hong Kong chefs share their pre-service rituals

Whether it’s espresso shots, kitchen karaoke or staff meals, restaurant teams rely on unique routines to get ready before the doors open.

Chefs have different ways of preparing and ensuring everything is in place before service starts. Photo: Shutterstock Images
Food and Drinks

Unsung Eats: 5 best places to eat in Vancouver

From vegetable-forward tasting menus and Cambodian fine dining to Northeastern Chinese hotpot, these picks showcase the city’s diverse dining scene.

Touk provides a slice of Cambodia in the heart of downtown Vancouver. Photo: @toukyvr/Instagram
Touk provides a slice of Cambodia in the heart of downtown Vancouver. Photo: @toukyvr/Instagram
Food and Drinks

Drink in Focus: Gyokuro Melon Punch at Fello

Shelley Tai’s new bar features a refreshing cocktail that’s anchored by tea and melon, and is designed for clarity, depth and instant appeal.

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How Asia’s 50 Best Bars expanded to 25 cities, from Kathmandu to Hangzhou

Singapore’s early dominance has given way to Bangkok’s lead on the 2026 list, as new hubs shake up the competition thanks to ‘cocktail tourism’.

Dish in Focus

Dish in Focus: Mac n’ cheese at Lazy Suzy

Born from a late-night idea, Natalie Ngan’s playful take on a classic comfort food features a kick of mala heat, minced pork, and a four-cheese sauce.

Lazy Suzy’s mac n’ cheese contains all the elements of the classic, plus something a little extra: the flavours of mapo tofu. Photo: Jocelyn Tam
Food and Drinks

The microbial science reshaping Hong Kong’s luxury food scene

At Feuille, Amber, Roganic and Cristal Room by Anne-Sophie Pic, chefs are using ancient microbial science to elevate flavours and reduce waste.

Fermentation jars at Feuille. Photo: Handout
Fermentation jars at Feuille. Photo: Handout
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Hope & Sesame leads mainland China’s rise on Asia’s 50 Best Bars list

The Guangzhou bar and other venues in Shenzhen, Changsha, Shanghai, Chengdu and Beijing are driving the country’s booming mixology scene.

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Drink in Focus: Trinidad Sour at Bar Tincture

Bitters make an unconventional cocktail base – and at Bar Tincture, founder Bone Cheng explains how he makes this balance of flavours work.

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Food and Drinks

Your Hong Kong weekend drinks guide for July 30-August 1

From guest shifts by Nico De Soto and Nature Kan to Bar Leone’s fresh summer menu, here’s where to find the best tipples this weekend.

The interior of Friday After Class, where mixologist Nico De Soto takes over on Thursday. Photo: Handout
The interior of Friday After Class, where mixologist Nico De Soto takes over on Thursday. Photo: Handout
Food and Drinks

Your Hong Kong weekend food guide for July 31-August 2

Make the most of Hotal Colombo’s farewell servings, Swim Club’s new weekend brunch, and Urban Coffee Roaster’s citywide wellness menu.

Food and Drinks

How top chefs are modernising Chinese cuisine globally

Chefs Vicky Cheng, Huang Jinghui and Lee Man-sing on championing Chinese cuisine overseas, balancing time-honoured techniques with fresh ideas.

Food and Drinks

Whey’s new chef is bringing Western flair to Singaporean hawker classics

While maintaining tradition, Keith Teo brings diverse influences to the Sheung Wan, Hong Kong, restaurant – a bastion of elevated Singaporean cuisine.

Cured mackerel with tomato sambal and Asam fish broth – one of Keith Teo’s new dishes. Photos: Jocelyn Tam
Food and Drinks

How Doha’s Mila is giving modern Levantine offerings a local spin in Hong Kong

Marc Mahfouz of Michelin-recognised restaurant is serving makdous, velvety hummus and other Middle Eastern plates in the city until August 9.

A mezze spread of small dishes at the Mila pop-up at Rosewood Hong Kong. Photos: Handout
A mezze spread of small dishes at the Mila pop-up at Rosewood Hong Kong. Photos: Handout
Food and Drinks

Celebrity chef Vicky Cheng brings his French culinary dream to Estuary

The new restaurant is a blend of French technique, Chinese heritage and sustainable seafood, all within a breathtaking space at Capella Galaxy Macau.

Food and Drinks

The best guest shifts in Hong Kong and Macau amid Asia’s 50 Best Bars 2026

As the top 50 list is unveiled in Macau next Tuesday, rare guest shifts bring the region’s finest mixologists to the Four Seasons’ Argo, Green Room at Upper House and more.

Food and Drinks

Hong Kong’s listening bars beat the noise with vinyl vibes

Amid the global vinyl revival, 3 Hong Kong venues are betting that good sound is worth the investment – but what’s the financial reality?

Drinking and listening are treated as equals at Bar Sepia in Hong Kong. Photo: Handout
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