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Kee Foong
An avid traveller and glutton for the good things in life, Kee has set foot on every continent on the planet, yet is overawed by how little he has seen and how much more there is to explore. While lucky enough to bed down at many of the finest hotels in the world, Kee also believes that there’s no place like home.
Mozambique is an unsung gem of African tourism. The Bazaruto Archipelago offers a chance to get up close to spectacular marine life – including the elusive dugong – without being too invasive.
Mil, also in Peru, follows the same principles as Central, the winner of the 2023 World’s 50 Best Restaurants title, and provides deeper insight into the world of Central’s founding chef couple.
Singaporean Aven Lau was a rising culinary star in Hong Kong, heading the kitchen at one of its most in-demand restaurants. He talks about his journey with anxiety and how he overcame panic attacks.
Long misunderstood, African wild dogs are intelligent and highly social, and pose little risk to people. But, as usual, it is humans who have pushed these ‘heroes of the bush’ onto Botswana’s endangered list.
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Eating isn’t cheating – Aperitivo is a considered a pre-dinner snack and sip designed to sharpen the appetite, today enjoyed by aesthetes across the globe
French chef David Toutain, who recently opened Feuille in Hong Kong, talks about the importance of vegetables and fresh seasonal ingredients on his menus and praises local farmers and producers.
From cooking French food in Tokyo to rediscovering his Japanese roots in Sydney, chef Shun Sato finally found his own style in Hong Kong, where he has opened Censu and Enishi.
Paulo Airaudo is unapologetic about not giving diners at Noi in the Four Seasons a menu choice. ‘You will sacrifice quality and we cannot do that.’ Oh, and don’t tell him his food isn’t Italian.
Typhoon? Budget blowout? Flooding? Nothing was going to stop one designer from building the ultimate weekend getaway on Lamma Island, in Hong Kong’s south, for his daughter.
Many international chefs attempt to make their mark on Hong Kong’s food scene. Meet some who now call the city their new home – from Manav Tuli of Chaat to Shim Jung-taek of Mosu.
Prices are rising at restaurants in Hong Kong, but don’t despair: there are also a growing number of high-quality restaurants providing fine food, smart service and good value – you just need to know where to look.
Hong Kong-born Michael Kwan Ho-lam, executive pastry chef at The Dorchester hotel in London, talks about his career, using Chinese flavours in classic European desserts, and competitive sugar work.
From El Bulli to El Celler de Can Roca, a modern interpretation of Spanish cooking was briefly the rage in the 2000s. Now modern Spanish cooking that respects ingredients has made a comeback in Hong Kong.
Christopher Kostow, the executive chef at Ensue in Shenzhen and Meadowood in California, talks about food, fires and ‘clever takes’ on Chinese cuisine that didn’t go down well.
New Sydney restaurants like Dan Hong’s MuMu that opened during the pandemic have ‘weathered the storm’ of Omicron wave, but several stalwarts of Chinatown dining have not survived.
One makes a crystal-clear cube of grapefruit panna cotta, another a finely layered millefeuille. Four pastry chefs in Hong Kong reveal why they love baking and what makes their desserts so good.
Most diners aren’t ready or willing to become fully vegetarian or vegan. Chefs at four restaurants in Hong Kong are tailoring their menus for flexitarians or pescatarians.
Considered the Mount Everest of baking, making panettone is full of pitfalls at every stage. Bakers reveal the secrets to a good Christmas loaf. Plus: where to buy or try panettone in Hong Kong.
Forget pasta carbonara, Neapolitan pizza and tiramisu – four chefs, of Hong Kong restaurants Estro, Radical Chic and Octavium, are redefining our understanding of Italian cuisine.
Instagram and other social media are behind a proliferation of murals in Hong Kong restaurants that’s keeping artists busy.
Curry comes in many forms, and most Asian countries have their own versions. We talk to Hong Kong chefs serving Sri Lankan, Thai and Peranakan curries.
A Hong Kong couple’s first home, a penthouse with roof in Sham Shui Po, is infused with Hong Kong spirit, incorporates Japanese design elements and is furnished Scandinavian style.
These restaurant owners may have had different career plans, but when the family business needed them they answered the call – and brought their own visions of how to take them on.
A family of four’s 1,520 sq ft apartment on Old Peak Road was transformed over 10 months using biophilic design principles that connect people with nature within built environments.
Interior designer Wesley Liu turned a 313 sq ft microflat in Kennedy Town, Hong Kong, into a comfortable living space by improving its functionality.
Dining at a chef’s counter in a Hong Kong restaurant makes for an evening of theatre and sensory delights. Four chefs explain why they love them.
Bar food is often looked down upon in Hong Kong, but The Diplomat, The Last Resort, Honky Tonks Tavern and Second Draft have elevated theirs.
Inspired by chefs as varied as Gordon Ramsay, Marco Pierre White, and Alain Ducasse, and stints at restaurants such as Le Gavroche in London, Chinese chefs show you don’t need training in France to produce some of the most talked about French food in Hong Kong.
Steamed milk, deep-fried milk, Horlicks ice cream – dairy products are at the heart of Chinese desserts created by a new generation of chefs who believe Chinese food should be about more than savoury dishes like char siu, xiao long bao and fried rice.
In a land where happiness, well-being and mindfulness are paramount, Six Senses plays its part with spa therapies, meditation and yoga sessions at each lodge
