This weekend in Hong Kong, you can try afternoon tea with Doraemon, Asian food with a Korean twist, a seven-course charity dinner, cocktails from two veterans, and catch a private chef at large.
In business nearly 120 years, Liu Ma Kee closed almost overnight on July 18. Two weeks earlier, a public health alert about bacteria levels in a batch of its fermented tofu had led to a rush of product returns.
Coa dethroned as No 1 on the ranking for 2024 by another Hong Kong bar, newcomer Bar Leone, which went straight into top place. Macau earned its first spot on the list, and Singapore again had the most venues.
Shingo Gokan, owner of 10 bars spanning Japan, China and the US, talks about the moments leading to the opening of his eponymous new cocktail bar in Hong Kong’s Central neighbourhood.
Whether it’s Chinese, Japanese, pizza, posh hotel seafood or any other, buffets are much-loved by diners and everyone has their own strategy – including ones that help you avoid awkward conversations.
Hong Kong bakeries are finally hopping on the oversized baked-goods trend, but those giant croissants and pineapple buns are destined for the bin after the requisite IG photo. Surely we can do better?
From running music events, Gerald Li, co-founder of Hong Kong hospitality group Leading Nation, built a dining empire which now includes a Michelin-star restaurant at Forty-Five. He shares his journey.
Natto is widely consumed in Japan as a budget superfood, but the pungent aroma and wildly sticky texture of the fermented soybeans are not for everyone.
Brice de La Morandière was running a business in China when he got the call to succeed his aunt as head of biodynamic winery Domaine Leflaive in Burgundy. By learning on the job he’s put his mark on it.
Singapore restaurant makes the ‘comforting’ but ‘overlooked’ dishes Korean-American chef Corey Lee grew up with, using greens farmed on site by robots, and the techniques of a fine-dining kitchen.
Restaurant recommendations on Instagram and other social media platforms can overwhelm ‘hidden gem’ venues with attention they weren’t prepared for. It’s time we started thinking more before we post.
Crystal Jade in Singapore has been feeling the heat for a promotional campaign for its char siu – barbecued pork – that employs a Cantonese insult often used on their children by frustrated parents.
The famed robot cat from the future, Doraemon, has hundreds of useful inventions – what are some of the best food-related ones and what would chefs and food writers create if given the chance?
Foodie Charmaine Mok takes us through some of her recent dining highlights, from sushi made with Hong Kong seafood to a char siu ‘flight’ featuring barbecue pork of three different origins.
David Yip, who came up with the idea for Ming Pavilion, a restaurant serving Hokkien food in Hong Kong’s Island Shangri-La hotel, reveals why he wanted to spotlight a “neglected” regional Chinese cuisine.
The inaugural Michelin Guide Busan has put the South Korean port city on the dining map. We look at some of the best places to eat there, and how history has shaped its food.
Before the dalgona trend, coffee nerds and purists turned their noses up at instant coffee granules – now, some are making their own. Can Blue Bottle’s instant espresso match the real thing?
Toranomon is one of Tokyo’s up-and-coming neighbourhoods, with plenty of places to eat and drink as well as 5-star views of Tokyo Tower. We look at the best options for accommodation and entertainment.
A new dessert tasting experience at the zen-like Otera in Hong Kong with pastry chef Joanna Yuen takes participants through a slow-paced culinary experience that you will not see the likes of on TikTok.
Japanese illustrator Mitsuko Onodera, known for her whimsical paintings depicting food in Hong Kong, talks about her love for the city’s cuisine before an exhibition of her work opens in the city.
Seoul hosted the Asia’s 50 Best Restaurants awards ceremony in March, and top chefs from the region were there. The Post talked to some about their top dining picks in the South Korean capital.
Celebrity chef David Chang’s Momofuku angers small condiments producers by applying to trademark ‘chili crunch’. It ‘felt like a punch in the gut,’ says one who received a cease-and-desist letter.
Curry fishball tiramisu, and tomato and scrambled egg ice cream, sound like terrible April Fools’ jokes, but we can assure you they were real. We tried them, and went to a newly reopened teahouse.
A new No 1 restaurant is crowned at the Asia’s 50 Best Restaurants 2024 presentation in Seoul, South Korea. Singapore comes away with the most restaurants ranked; Hong Kong takes two awards.
Deep in the forests of Japan’s Nagano prefecture, six of Asia’s best chefs came together. With fresh produce and new ideas, they made a special six-course dinner – and new friendships.
Ahead of the release of its 2024 top-50 rankings, Asia’s 50 Best Restaurants has issued its ‘long list’ of restaurants ranked 51-100. Singapore and Tokyo have eight each, and Hong Kong six, on the list.
A Cantonese restaurant recently opened in a Kowloon housing estate, and a modest place specialising in Vietnamese noodles and baguette sandwiches, are among new Bib Gourmand awardees in Hong Kong.
Social media has been in ferment since Japan’s Meiji Co announced it would end production of its Chelsea hard candy range. The confectionery has been a staple since 1971 – but sales have plummeted.
