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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
Bangkok’s cuisine is vibrant and multifaceted, like the city itself. Photo: Handout

Unsung Eats: 5 best places to eat – and drink – in Bangkok

At Mesa by José Avillez, the restaurant’s namesake chef (left) works closely with head chef Herlander Fernandes to craft a menu that reinterprets Portuguese cuisine for international diners in Macau.

Mesa by José Avillez celebrates artistry of Portuguese cuisine in Macau

In partnership with:SJM Resorts
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Beloved Hong Kong bar The Daily Tot, one day after its closure this month. Photo: Jocelyn Tam

Looking back on a bruising year for Hong Kong’s bar industry

Sicilian artisanal busiate with Mediterranean red mullet at Tosa di Angelo in Hong Kong. Photo: Handout

Dish in Focus: Sicilian artisanal busiate at Tosca di Angelo

A take on the traditional Central Asian dining space, known as dastarkhan, at Yurt in Hong Kong. Photo: Handout

First Look: Yurt, Hong Kong’s ‘first modern Central Asian restaurant’

More from 100 top tables
Content from SCMP's Specialist Publications
Indonesian students eat free meals at a school in Keutapang, Aceh Besar in September. Photo: EPA
Indonesia

Indonesia hails ‘99.9% successful’ free meals scheme amid food safety concerns

Critics have called for a ‘temporary halt’ to the programme to allow for further evaluation as food poisoning cases continue to grow.

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Wellness

This Chinese-Vietnamese plant-based influencer makes even haters love tofu

Your Perfect Week

Our cheat sheet for what to do in Hong Kong, January 11-17

Robert Wun

Style according to … Hong Kong designer Robert Wun

A fan of dramatic, horror-inspired gowns, Wun was the first Hong Kong designer to show at Paris Haute Couture Week back in 2023.

Designer Robert Wun. Photo: Zhong Lin
On Our Radar

A Napa legend, a Cantonese feast and a very bold pairing

The Californian vineyard that stunned the wine world 50 years ago is being paired with Cantonese cuisine.

Susan Jung's recipes

The instant flavour booster you’re probably throwing away

Citrus zest – the colourful part of a lemon, orange or lime – can be stripped in many ways for use in marinades, salads, desserts and more.

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What to do in Hong Kong

5 of the best things to do in Hong Kong this weekend, January 9-11

Make your own instant noodle cups before it is too late, check out a street dance festival, join a run and more in Hong Kong this weekend.

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The Hong Kong branch of Japan’s Cupnoodles Museum is set to close its doors on January 11 after nearly five years in operation. Check it out this weekend. Photo: Nora Tam
What's hot in Korea

Why are Korean-style cafes proving so popular in Hong Kong?

With immersive themes and Instagram-worthy interiors, Korean-style cafes offer comfortable ‘third places’ for Hong Kong’s busy populace.

100 Top Tables

Dish in Focus: Sicilian artisanal busiate at Tosca di Angelo

Southern Italian soul meets Hong Kong’s skyline atop The Ritz-Carlton, in this coastal classic turned elegant signature.

100 Top Tables

First Look: Yurt, Hong Kong’s ‘first modern Central Asian restaurant’

The Kazakh founders of this SoHo restaurant eventually aim to expand it into a cultural hub, seeing an outpouring of support from the local Central Asian community.

A take on the traditional Central Asian dining space, known as dastarkhan, at Yurt in Hong Kong. Photo: Handout
Chinese culture

‘Umami, salty, stinky’: how 3 flavours define China’s Ningbo cuisine

We go on a culinary journey through Ningbo with the people behind Yong Fu Hong Kong to discover the region’s punchy and pungent flavours.

Ningbo-style marinated virgin crab is served at Zao Feng Lou in Cixi, Ningbo. The region’s unique cuisine, blending umami, salty and stinky flavours with innovative techniques, showcases its rich culinary heritage. Photo: Hei-kiu Au
Social media

On the Menu | Is 2026 the year of the cabbage? How the vegetable is being hailed online

Overcooked and underappreciated in many countries, cabbage has been identified by Pinterest as an emerging food trend this year.

Wellness

Not just a Dry January alternative, the rise of non-alcoholic beers

Non-alcoholic or zero beers are a growing section of the drinks market and for many represent a stepping stone towards greater sobriety.

Weekend Drinks Guide

Your Hong Kong weekend drinks guide for January 8-10

Keep January dry with mocktails at Dragonfly and The Pontiac, courtesy of Seedlip and Crossip, or explore inventive cocktails with Quinary’s guest bar manager from Paris.

A number of Hong Kong bars have announced non-alcoholic drink menus. Photo: Handout
Where to eat in Hong Kong

‘Legendary’ goose, great BYOB spots: wine expert’s top Hong Kong restaurants

Bonhams senior wine specialist Dora Kam shares her favourite Hong Kong dining spots for roast goose, exceptional wine pairings and more.

Roast goose at Kamcentre Roast Goose in Causeway Bay - Dora Kam’s “absolute favourite lunch spot”. The senior wine specialist at Bonhams shares other Hong Kong restaurants and bars she loves. Photo: Facebook/Kamcentre Roast Goose
100 Top Tables

Your Hong Kong weekend food guide for January 9-11

Indulge in a culinary journey this weekend, from limited-time yakitori to a Nordic-inspired afternoon tea, and a brand new weekend Mediterranean brunch.

Wellness

5 premium sparkling teas in Hong Kong to try during Dry January

From The Peninsula’s Cuvée Sparkling Tea to Saicho’s limited-edition osmanthus offering, these low- or zero-alcohol tipples let you ditch the hangover but not the ceremony.

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Netflix

Chef ‘Triple Star’ of Culinary Class Wars gives Hong Kong a taste of Korea

In Hong Kong recently for a four-hands dinner, Scott Kang opens up on his Culinary Class Wars experience and redefining Korean cuisine.

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Chef Scott Kang of Trid in Seoul, South Korea, who found fame on Netflix’s Culinary Class Wars, was in Hong Kong recently for a four-hands dinner with Bruno Jeong Jin-hwan, head chef of Mosu Hong Kong. Photo: Mosu Hong Kong
100 Top Tables

Unsung Eats: 5 best places to eat – and drink – in Bangkok

Besides Bangkok’s Michelin-starred tables and famed street food are intimate supper clubs and ‘social kitchens’ that are reinterpreting Thai flavours.

Luxury Spend It

Why crab is now fine dining’s ultimate luxury ingredient

American chefs are embracing this delicacy, used in omakase in New York and crab rice in San Francisco, as prices soar to over US$2,000 for a king crab.

Japan

Video | US$3.2 million record for tuna at 2026 Tokyo auction

Sushi tycoon Kiyoshi Kimura smashed his own 2019 record for the 536-pound fish at the Japanese capital’s first auction of the new year.

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Japan

Fin-tastic: giant bluefin tuna goes for a record US$3.2 million in Japan

The self-styled “Tuna King” said he was surprised at the speed the price rose at the new year auction.

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Kiyoshi Kimura displays the 243kg bluefin tuna he bought at his main restaurant in Tokyo on Monday. Photo: AFP
Hong Kong chefs

How this new Hong Kong restaurant is authentically Italian in every way but one

Osteria Uno chef Bhupendra Singh developed his Italian cooking skills in restaurants run by Gordon Ramsay, Mario Batali and Enrico Bartolini.

Luxury Hotels

Review | Mett Singapore is a secluded retreat right in the heart of the city

Set in a beautiful 1926 colonial building, the hotel blends heritage charm with modern luxury, fine dining and a prime city location.

Beauty

Her grandmother used kombucha as a face toner. She does the same today

Inspired by her grandmother, a US-based brewer, chef and culinary instructor has just released a line of kombucha-infused skincare products.

US-based brewer Olga Sorzano’s latest venture is A Culture Factory, a line of kombucha-infused skincare products. Photo: A Culture Factory
Chinese culture

This former restaurateur releases debut book on Singaporean food culture

Little Perfections, by a Singaporean, US-based writer and cook, examines what Singaporean food is truly worth with essays and recipes.

Lim Tse Wei opened several restaurants in the US, but closed them all in 2017. His culinary journey began with a book, not family tradition, and his debut book explores Singaporean food culture. Photo: Lim Tse Wei
Singapore

C-Y Chia’s plant-based dishes from Lion Dance Cafe coming to Singapore

Chef C-Y Chia, who is returning to Singapore after 13 years in the US, has put some favourite plant-based dishes into a new recipe book.

Asian recipes

Celery seeds’ many uses, from flavouring Bloody Marys to treating gout

Celery plants, known for their stalks, also yield tiny aromatic fruits used in European and Indian food, cocktails and alternative medicine.

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