Advertisement
Advertisement
TOPIC

Food and Drinks

Related Topics:
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
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

The Baker & the Bottleman’s hot cross doughnuts this Easter. Photo: Handout

Your Hong Kong food guide for Easter weekend

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
Chinese wines are increasing in popularity and holding their own against old world vintages. Photo: AFP
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
Asian diaspora

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

Hong Kong society

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

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.

Advertisement
Advertisement
Advertisement
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.

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.

Content creator Libby Claire went viral for her video showing how to churn butter in a running vest while tackling a trail. Photo: Instagram/lib_claire
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.

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.

videocam
A Korean barbecue restaurant. Small business owners in South Korea are feeling the pinch from rising fuel prices. Photo: Shutterstock
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.

Advertisement
Advertisement
Advertisement

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
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.

A Luckin Coffee outlet in Manhattan, New York. Photo: Getty Images/AFP
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.

videocam
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.

videocam
4
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.

videocam
A ladle of Guizhou’s famous cow dung hotpot in the Rong Jiang Niu Bie Huo Wo Dian restaurant in Zunyi city. The dish’s ingredients include bile and undigested grass from a cow’s stomach and intestines. Photo: Llewellyn Cheung
Language Matters

Language Matters | Daan tat, ice kachang: how Asian foods are making their way into global English

The latest updates to the Oxford English Dictionary reflect the strong influence Asian cuisines have on the English language.

Egg tarts from the now closed Gold Garden Cafe in Cheung Sha Wan, Hong Kong. The Cantonese name for the tarts, daan tat, has entered the Oxford English Dictionary. Photo: Jelly Tse
Crime

400,000 KitKat bars stolen, as thieves ‘make a break’ with 12 tonne shipment

The heist could cause a shortage of the chocolate snacks in Europe right before Easter, Nestlé warns.

videocam
Wine and Spirits

Can wine from ‘Bordeaux of China’ rival French bottles?

Emmanuel Macron ‘loved’ it. Now red wine from Ningxia, in northern China, is finding fans around the world while remaining ‘uniquely Chinese’.

videocam
Advertisement
Advertisement
Advertisement
Help preserve 120 years of quality journalism.
SUPPORT NOW
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement