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highlights from
100 Top Tables 2025 Restaurant Directory
100 Top Tables 2025 Restaurant Directory
Enjoy a classic Christmas turkey at Regent Hong Kong this festive season. Photo: Handout

Where to enjoy Christmas dinner in Hong Kong this festive season

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
videocam
Hot Wine at The Aubrey, Hong Kong, one of the many seasonal drinks on offer in the city this year. Photo: Handout

Your 2025 guide to the best Christmas cocktails in Hong Kong

Belon’s brioche beef tartare with caviar is a masterpiece of precision and presentation. Photo: Belon

Dish in Focus: Brioche beef tartare with caviar at Belon

Hong Kong’s hospitality sector faces staffing shortages, but start-up Shift Happens is offering a recruitment solution. Photo: Jelly Tse

Need restaurant staff? Shift Happens is here to help

More from 100 top tables
Content from SCMP's Specialist Publications
How to make a refreshing calamansi and crème fraîche tart with macadamia crust and meringue. Photo: Jonathan Wong
Susan Jung's recipes

How to make calamansi tart with toasted macadamia crust and meringue

Calamansi may be small but they punch above their weight when it comes to flavour. The intensity is balanced with crème fraîche.

Susan Jung's recipes

How to make tarragon chicken with fingerling potatoes; and tarragon mussels

Susan Jung's recipes

How to make pan-fried sweetbreads with mushrooms and polenta

Susan Jung's recipes

How to make quinoa salad with seared squid, arugula and hummus

This healthy, summery salad combines quinoa with stir-fried squid, arugula, crunchy radish and creamy home-made hummus.

Quinoa salad with seared squid, arugula and hummus. Photo: Jonathan Wong
Food and Drinks

How to make braised veal shanks with porcini and gremolata, rich and meaty

A meaty Italian classic, veal shanks are slow-cooked with porcini mushrooms and served with a tart gremolata to offset the umami flavours.

Food and Drinks

How to home-cure bacon using pork belly and some patience

Making home-cured bacon is a skill worth mastering. We give you the basics – the seasonings and type of sugar you use is up to you. The process takes about a week.

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Food and Drinks

Cooking with bacon: how to make tartiflette and grilled oysters with onions

What doesn’t taste better with bacon? The first of these recipes combines it with new potatoes, wine and lashings of unctuous cheese, the second puts bacon with oysters and onions. Both are easy.

Tartiflette combines new potatoes, soft cheese, onions, wine and bacon. This recipe is adapted from one by the late Anthony Bourdain. Photo: SCMP/Jonathan Wong
Asian recipes

A Chinese recipe for lamb chops – spicy, numbing and bursting with flavour

Cooked with a variety of chillies and Sichuan peppercorns, as well as cumin and black beans, these lamb chops have distinctive flavours.

Asian recipes

How to make Thai raw prawn salad – sweet and fiery – and fried shrimp heads

Thailand’s classic hot, sweet and sour flavours are enhanced by bitter melon in a cold yet fiery raw prawn dish. Fry the prawn heads separately following our second recipe.

Asian recipes

How to make lumpia Shanghai, Filipino spring rolls

No celebration in the Philippines is complete without a big plate of lumpia Shanghai, spring rolls that are commonly deep-fried and were first made popular by Chinese settlers.

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Wrapping the lumpia. Photo: Jonathan Wong
Food and Drinks

Gaston Lenôtre started dessert revolution that swept the world

In Lenôtre’s Ice Creams and Candies, French pastry chef Gaston Lenôtre demystifies desserts and shows you how to make them at home. Just use the best ingredients, he says.

French pastry chef Gaston Lenotre cooking in France in 1993. Photo: Eric Brissaud/Gamma-Rapho via Getty Images
France

Finding a culinary identity: Jacques Maximin on new French cuisine

In his cookbook The Cuisine of Jacques Maximin, the French chef promotes a renaissance in southern French cooking that moves beyond the region’s stereotypical pizzas, salade Nicoise and ratatouille.

Asian recipes

How to make larb moo, warm meat salad with bright flavours

Larb, originally from Laos, is popular all over Indochina and comes in many versions. This larb moo is made with minced pork and gets a crunch from the toasted rice powder.

Asian recipes

A lifetime’s love of food: Sri Owen’s favourite Indonesian recipes

Since she watched her grandmother prepare dishes in the family’s outdoor kitchen, Sri Owen has loved the cooking of her native Indonesia. Her book Sri Owen’s Indonesian Food includes favourite recipes from her life.

Cookbook author Sri Owen. Photo: Pavilion Books
Asian recipes

How to make goose fat fried rice, a thrifty cook’s indulgence

This dish can be made using leftovers from a roast goose meal. The rendered fat is used to fry the ingredients, which gives them flavour and crispiness. Leftover roast duck can be used in the same way.

Goose fat fried rice. Photo: Jonathan Wong
Asian recipes

Recipe: how to master tamagoyaki Japanese omelette

Elevate tamagoyaki - Japanese ‘grilled egg’ with the addition of fish roe, shiso leaf and cheese.

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