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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
Quanzhou was a global maritime trade centre in the Song and Yuan dynasties. In 2025, Unesco awarded it the title Creative City of Gastronomy. Photo: Xinhua

Quanzhou offers a taste of the Maritime Silk Road

Supported byMacau Government Tourism Office
Amigo’s six-course dinner in Hong Kong includes its house-brand caviar. Photo: Handout

Your Hong Kong weekend food guide for April 10-13

Feuille’s beetroot pre-dessert creation in Hong Kong has made diners rethink the flavour of the vegetable entirely. Photo: Studio PMK

Dish in Focus: Beetroot – juniper – roses at Feuille

Sunlover from from Honky Tonks Tavern’s spring cocktail menu. Photo: Handout

Your Hong Kong weekend drinks guide for April 9-11

Chef Ricardo Chaneton of Mono, a Michelin-starred Latin American restaurant in Central, is showing how a more environmentally friendly F&B industry is possible, even in Hong Kong. Photo: Handout

How Sustainability Hero Mono is championing eco-conscious F&B in Hong Kong

More from 100 top tables
Content from SCMP's Specialist Publications
Scialatielli pasta at Trattoria Felino in Hong Kong’s Wan Chai neighbourhood, where Michael Larkin goes for “fantastic” Italian food. The manager of Lala French Bistro also shares his favourite restaurants in the city for ramen, authentic Vietnamese, wonton noodle soup and more. Photo: Trattoria Felino
What to do in Hong Kong

‘Best’ pasta, ‘brilliant’ Japanese: restaurant boss’ Hong Kong food picks

Michael Larkin, manager of Lala in Central, shares where he enjoys Hanoi flavours, ‘fantastic’ Italian, seafood, ramen, beef and dumplings.

100 Top Tables

How Hong Kong’s best bars and mixologists embraced spicy cocktails

Tourism

Exploring Armenia’s ‘other side’ on a 5-day tour off the tourist trail

China’s private sector

China’s tea-drink shops thirst for profits as price wars dry up prospects

‘I am learning a hard lesson of how involution can destroy my business,’ a Shanghai shop operator says.

Tea-drink sales grew 6.4 per cent in 2025, a sharp drop from annualised growth of more than 20 per cent over the past two decades. Photo: Shutterstock
Singapore

André Chiang recaptures the magic of Raffles at his new Singapore restaurant

The Taiwanese chef’s 1887 by André at Raffles Singapore serves ‘heritage gastronomy’ dishes drawn from the hotel’s founding era.

The Philippines

‘We let the soup get cold’: Filipino street food in a stew over LPG price shock

Manila’s street food stalls forced to raise prices and serve colder meals as they grapple with soaring fuel costs.

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South Korea

Why are young Koreans going crazy for Chinese restaurants?

Chinese food has become part of everyday life for South Koreans in their 20s and 30s thanks to viral trends and their own lived experiences.

A whole simmered fish is served at Bantianyao Kaoyu, a Chinese restaurant in the Myeongdong area of central Seoul. Dishes like spicy hotpot and candied fruits that went viral in South Korea in the 2010s introduced young people to powerful Chinese flavours, which has grown into an established love of Chinese cuisine for many in the country. Photo: The Korea Times
Wellness

She was a 102kg diabetic with a ‘death wish’. After losing 40kg, she’s thriving

Keya Wingfield comfort-ate to morbid obesity after her baby son died. An epiphany led to her losing 40kg and reversing type 2 diabetes.

Asian diaspora

A Chinese takeaway kid’s Hong Kong-style French toast with a twist

London bakery Cantoast’s deep-fried milk bread comes in flavours such as salted egg. It’s Hong Kong-style baking but not as we quite know it.

Wine and Spirits

Alcohol-free drinks are on the rise. Here’s what’s new on menus

From Chinese-style sparkling tea to shrubs and verjus to spirit alternatives, here are some non-alcoholic alternatives now on menus.

(Clockwise from top) Alcohol-removed wine Oceano Zero Pinot Noir 2022; Dr. Lo Alcohol-removed Riesling; Proxies Red Ember wine alternative; and Dr. Lo Alcohol-removed Riesling with Bubbles. The world of non-alcoholic drinks, from de-alcoholised wines to sparkling teas, is booming. Photo: The Washington Post via Getty Images
100 Top Tables

Dish in Focus: Beetroot – juniper – roses at Feuille

Feuille’s Joris Rousseau turns beetroot into a quietly radical pre-dessert that bridges his vegetable-first philosophy with a pastry finale.

Feuille’s beetroot pre-dessert creation in Hong Kong has made diners rethink the flavour of the vegetable entirely. Photo: Studio PMK
Chinese cuisine

Mouthing Off | Is stinky tofu ban for US restaurant discrimination or lack of common scents?

Whether stinky tofu, durian or strong spices, what smells are acceptable and what aren’t is ambiguous. Where should the line be drawn?

Asia travel

Hainanese chicken rice origins and its versions in Singapore, Malaysia and more

With roots in Hainan’s Wenchang chicken, Hainanese chicken rice shows how a dish can quietly evolve into distinct regional iterations.

100 Top Tables

Your Hong Kong weekend drinks guide for April 9-11

Pony & Plume hosts a guest mixologist, Honky Tonks unveils new spring cocktails, and Bad Times Records offers wine and vinyl for its Steps party.

Sunlover from from Honky Tonks Tavern’s spring cocktail menu. Photo: Handout
100 Top Tables

Your Hong Kong weekend food guide for April 10-13

Indulge in caviar tastings in Happy Valley, fragrance-inspired teas at W Hong Kong hotel, and innovative Vietnamese cuisine in Central.

Amigo’s six-course dinner in Hong Kong includes its house-brand caviar. Photo: Handout
What to do in Hong Kong

Chicken Egg Boy founder’s top Hong Kong food spots, from dim sum to sandwiches

Natalie Lau reveals her favourite restaurants and snack shops in the city, including where she goes for street food and a floating feast.

United States

Bar Leone’s Lorenzo Antinori on Hollywood star encounters after the Oscars

Bar Leone’s founder Lorenzo Antinori recalls rubbing shoulders with A-listers as the official server at this year’s Oscars after-party.

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Wine and Spirits

How sake breweries near Japan’s Mount Fuji are taking the drink to new heights

From elevated premium spirits to sparkling sake and even a rosé-inspired red sake, two Yamanashi sake makers are elevating the drink.

The wide selection of sakes available from Shichiken, a brewery in Daigahara, Hokuto city, in Japan’s Yamanashi prefecture, includes sparkling sake collaborations with French chef Alain Ducasse (pictured on the left and right). Photo: Shichiken
New Openings

Hong Kong’s hottest new openings, from Le Le’s launch to Thong Smith’s debut

Progressive Vietnamese arrives in the form of Le Le, while Bangkok’s cult-favourite boat noodle specialist Thong Smith debuts in Wan Chai.

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

Style according to ... TV presenter and entrepreneur Georgina Wilson-Burnand

The TV presenter and Sunnies entrepreneur shares her style icons including Carolyn Bessette, Manila hang-outs, and love for gifting locally woven pieces.

Georgina Wilson-Burnand reveals some of her favourite things. Photo: Handout
Japan

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

Long ago, Okinawa was part of the Ryukyu Kingdom, a trade hub linking Japan to Asia. Today, dishes like goya champuru reflect this history.

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Champuru is a representative dish of Okinawa, Japan. Its use of goya, or bitter melon, reveals its Chinese influences. Photo: Getty Images
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

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.

A large bamboo basket filled with different types of dim sum. Photo: Nora Tam
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.

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