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Food and Drinks

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Food and Drinks
The latest news, analysis and opinion on Food and Drinks. In-depth analysis, industry insights and expert opinion.
highlights from
100 Top Tables 2025 Restaurant Directory
100 Top Tables 2025 Restaurant Directory
The Baker & the Bottleman’s hot cross doughnuts this Easter. Photo: Handout

Your Hong Kong food guide for Easter weekend

A special dinner at Tosca di Angelo in Hong Kong, a collaboration with jewellery brand Damiani. Photo: Handout

Your Hong Kong weekend food guide for March 26-29

Crispy codfish balls at Mesa by José Avillez, where the menu is a product of what the kitchen grows itself. Photo: Handout

Macau’s culinary festival blends luxury dining with sustainability

Supported byMacau Government Tourism Office
Dark chocolate covered stuffed medjool dates at Migas Hong Kong. Photo: Handout

Dish in Focus: Dark chocolate covered Medjool dates at Migas Hong Kong

Indigenous fats like shea butter provide livelihoods for rural women producers in Africa, but are often unknown to or dismissed by consumers. Photo: Shutterstock

Young chefs are turning food traditions into tools for global change

Supported byMacau Government Tourism Office
More from 100 top tables
Content from SCMP's Specialist Publications
Guacamole is ideally made from overripe avocados. Photo: Mission Produce
Healthy eating

How chefs are reimagining avocado beyond guacamole

Just as good in ice cream and cocktails as on toast or in salad, the fruit known as ‘green gold’ offers all-round benefits and great taste.

Fame and celebrity

Georgina Wilson-Burnand’s style secrets and travel dreams

Japan

How Okinawan food evolved with Chinese influences to become ‘truly unique’

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100 Top Tables: Cities of Gastronomy

The Chinese Wine Awards shine a spotlight on flourishing mainland vineyards

Local restaurants and the Chinese Wine Awards mark the growing interest in home-grown vintages.

Supported by
Macau Government Tourism Office
Chinese wines are increasing in popularity and holding their own against old world vintages. Photo: AFP
Asian diaspora

Forced to stop selling stinky tofu, this Taiwanese restaurant fought back

The owner of Southern California’s Golden Leaf reveals how a neighbour’s vendetta has seen the popular street food dropped from his menu.

Hong Kong society

Guangzhou rule on handmade dim sum sparks debate on heritage food in Hong Kong

Effective on May 1, the rule mandates that operators must explicitly state whether their dim sum dishes are made using traditional on-site methods.

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Korea Times

Crispy, chewy, soft: why texture rules South Korea’s viral food trends

Korean food trends are prioritising texture over taste thanks to social media videos in which food can be experienced as a tactile sensation.

Texture, not taste, is driving South Korea’s viral food trends. Think chewy, crispy snacks like butter rice cakes (pictured) and gelatinous ice goby sashimi. Photo: courtesy of Mond Cookie
Hong Kong society

Letters | Hong Kong consumers need not be at sea when it comes to oysters

Readers discuss safety when processing and consuming oysters, the handling of an incident on the MTR’s East Rail line, and school classroom management.

Lessons from China's history

Reflections | History of Chinese flatbreads reflects how food has echoes of faraway places

How ‘hubing’ came to China is reflected in Hong Kong’s Jenny Bakery cookies smelling like Malaysia’s Rotiboy coffee buns, Wee Kek Koon says.

Asian diaspora

A shaman told him to quit coffee. Now he runs a successful matcha brand

Rocky Xu, who started Rocky’s Matcha in 2022, focuses on selling quality, authentic Japanese tea rather than trying to be a viral sensation.

Rocky Xu, founder of Rocky’s Matcha, says his brand is about “tradition and craft” rather than chasing trends. Photo: Rocky Xu
Hong Kong economy

Looking for Easter holiday inspiration? Here’s what’s happening in Hong Kong

From a coffee festival to a Doraemon show, there’s plenty to do and see for both residents and visitors over the long weekend break.

Coffee Hong Kong 2026 is brewing at the West Kowloon Cultural District. Photo: Sam Tsang
What to do in Hong Kong

Easter 2026 food highlights in Hong Kong, from brunches to hot cross doughnuts

Celebrate Easter in Hong Kong with delicious menus, festive treats and other family entertainment.

Social media

On the Menu | Making butter while you run? Why social media is churning with excitement

Churning and burning at the same time has gone viral on social media, even if it might not work so well in hot and humid Hong Kong.

Asian diaspora

The Hong Kong chef giving remote Canadian town a taste of the city

Unique Chan’s Hong Kong-style bakery attracts many non-Chinese customers curious to discover dishes like pineapple buns and egg tarts.

Unique Slow Rise Bakery’s menu includes items such as the pineapple bun, coconut cocktail bun and egg tart. Photo: Unique Slow Rise Bakery
100 Top Tables

Your Hong Kong drinks guide for Easter weekend

Asia’s 50 Best Bars No 22 winner St Regis Bar Jakarta is heading to the city, while cocktail creations made for the warmer weather await.

Bourke’s Wattleseed cocktail. Photo: Handout
Coffee

5 new cafes and coffee shops to try in Hong Kong in April 2026

From fruit-flavoured brews to vinyl background music and HK$30 lattes, here are 5 new coffee shops worth a visit in Hong Kong in April.

South Korea

No oil for BBQ: South Korean restaurants gasp for help amid fuel crisis

Prices for ingredients and packaging have risen by as much as 30 per cent since the start of the Iran war.

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What to do in Hong Kong

‘Delicious’ fried rice, ‘great’ Italian: a Briton’s Hong Kong food picks

Architect firm boss Richard Wood reveals where he goes for local Hong Kong food as well as his Italian, Japanese and French go-tos.

A fried rice dish at Yuk Kin Fast Food in Sheung Wan, one of the favourite Hong Kong restaurants of Richard Wood, the Asia managing director of global architecture and design studio Snohetta. Photo: Instagram/neverfullhk
100 Top Tables

Your Hong Kong food guide for Easter weekend

Indulge in The Ritz-Carlton’s four-hands Valrhona afternoon tea set, The Mira’s six-course brunch featuring unlimited carvings, and a sourdough take on the classic festive hot cross bun.

Chinese cuisine

Where does ma lai go come from and why is the classic dim sum dish so special?

Also known as Chinese steamed cake and Malay sponge cake, ma lai go represents Hong Kong culture with its Western and Eastern influences.

Video | Cow dung hotpot, anyone?

The Guizhou dish is prized for its cooling and digestive properties, smells better than it sounds, and tastes like bitter beef broth.

Cow dung hotpot
02:56
100 Top Tables: Cities of Gastronomy

Macau’s culinary festival blends luxury dining with sustainability

Restaurants across the Greater Bay Area are underlining their commitment to the environment by showcasing zero-waste kitchens, hyperlocal seafood and organic ingredients.

Supported by
Macau Government Tourism Office
Crispy codfish balls at Mesa by José Avillez, where the menu is a product of what the kitchen grows itself. Photo: Handout
100 Top Tables: Cities of Gastronomy

Quanzhou offers a taste of the Maritime Silk Road

Quanzhou’s unique cuisine – a branch of Minnan cooking – reflects a thousand years of global maritime fusion.

Supported by
Macau Government Tourism Office
China’s private sector

Chinese coffee brands need more than low prices to compete globally: analysts

Luckin, Lucky Cup, Cotti and Nowwa are expanding quickly overseas, but analysts warn success depends on consumer experience and quality.

Malaysia

Malaysian traders warn of 50% food price surge amid energy shock

Surge in fuel prices threatens to wipe out any narrow margins and push the cost of doing business higher, trade associations say.

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People have their breakfast at a kopitiam in Kuala Lumpur, Malaysia, on March 17. Photo: Reuters
Hong Kong economy

Hong Kong restaurateurs revamp traditional dining as closures reshape industry

Shifting dining habits and cross-border competition are forcing legacy brands like Maxim’s to reinvent themselves to stay relevant.

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Martin Lee, chief operating officer for Chinese and Western restaurants at Maxim’s Group, says challenges facing the sector are opportunities for innovation. Photo: Edmond So
The Philippines

Joy in a bag: for overseas Filipinos, Jollibee is a taste of home

Forget KFC. For Filipinos abroad, Jollibee serves up cultural pride with a side of nostalgia – and the best fried chicken in America.

Chinese culture

What China’s cow dung hotpot is really made of – and it’s not what you think

The dish from Guizhou is prized for its cooling and digestive properties, smells better than it sounds, and tastes like bitter beef broth.

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