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Your Hong Kong weekend food guide for November 21-24 – from free-flow seafood to happy hour, to Morton’s steak and lobster Oscar. Photo: Handout

100 Top Tables

100 Top Tables’ weekend food guide: where to eat from November 21-24

Kick-start the weekend with free-flow seafood, hit up happy hour with views across the harbour, and be sure not to miss Morton’s steak and lobster Oscar.

Dish in Focus: smoked butter chicken at Leela

Your 100 Top Tables Hong Kong weekend drinks guide, for November 15-24

100 Top Tables

100 Top Tables weekend food guide: where to eat from November 15-17

Check out a new Kowloon-side restaurant, spend a day wandering around street food stalls, or treat yourself to a champagne brunch.

Nocino’s vibrant new location is situated on Wai Yip Street in Kwun Tong. Photo: Courtesy of Nocino
Nocino’s vibrant new location is situated on Wai Yip Street in Kwun Tong. Photo: Courtesy of Nocino

100 Top Tables

Drink in Focus: The Savory Project’s Thai Beef Salad cocktail

In creating the stand-out drink at The Savory Project in Hong Kong, Coa co-founder Jay Khan and Ajit Gurung captured the best Thai flavours in one adventurous cocktail.

100 Top Tables

Dish in Focus: LPM’s gateau au fromage frais

Worth its weight in calories and served with a tart compote, La Petite Maison’s gateau au fromage frais has even gained popularity as a wedding cake.

100 Top Tables

Your Hong Kong weekend food guide: the best places to eat from November 8-10

Indulge in a sumptuous afternoon tea at Conrad Hong Kong complete with a Christian Louboutin fragrance gift, or party the night away at The Wine Rally at The Repulse Bay.

The Repulse Bay Wine Rally will take place this weekend in Hong Kong. Photos: Handout

Dining

China’s cocktail bars are great, so why hasn’t the world taken notice yet?

China’s top bar concepts boast world-class quality and skills, while the country boasts the largest market for alcoholic drinks in the world – worth US$336 billion in 2023.

The team at Changsha cocktail bar CMYK, one of only two mainland Chinese bars to feature in this year’s Asia’s 50 Best Bars. Photos: Handout
The team at Changsha cocktail bar CMYK, one of only two mainland Chinese bars to feature in this year’s Asia’s 50 Best Bars. Photos: Handout

100 Top Tables

Why do people in Macau live longer than nearly anywhere else? We asked the locals

Only Hong Kong enjoys a longer life expectancy than Macau, so what’s the secret? Less oil, less salt and plenty of exercise, of course

Food & Drink

Q&A | How Four Seasons’ Argo is blending quirky ingredients for year-round cocktails

The futuristic bar’s playful new cocktail menu is a deep dive into flavour combinations that draw on ingredients that are available all year long.

Food & Drink

Goodbye, truffle and gold leaf – quiet luxury has made it to fine dining

Gold leaf and truffle shavings, be gone – real connoisseurs are savouring ‘quiet luxury’ ingredients, from Koshihikari rice to wild mushrooms.

Japanese fruit tomato at Nabe-Dokoro Sessyu in Causeway Bay, Hong Kong. Photo: K. Y. Cheng

100 Top Tables

How Macau’s luxury hotels are making strides towards sustainability

Chefs at the hotels’ fine dining restaurants in Galaxy Macau, Sands China, SJM’s Grand Lisboa hotel and more are using tools including AI to reduce food waste

Restaurants in Galaxy Macau, Sands China, Grand Lisboa and other Macau hotels address sustainability
Restaurants in Galaxy Macau, Sands China, Grand Lisboa and other Macau hotels address sustainability

Food & Drink

How these culinary upstarts are rebooting Hong Kong’s fine dining scene

Fine dining in Hong Kong has long meant fancy French or Italian menus crafted by imported chefs – but a new crop of young talent is changing that.

Food & Drink

Fish bone pasta, watermelon rind juice, and more ways to reduce food waste

The hotel’s executive chef Tony Wong Chi-chuen saw how many fish bones were left over from the hotel’s daily buffet – and made fettuccine with them.

Food & Drink

How the Mandarin Oriental honours its past while looking to the future

A stalwart of Central’s social scene, the hotel is revamping its famous restaurants to meet the demands of 21st century diners while preserving the legacy that made it a city landmark

A veteran bartender at The Chinnery. Photo: Mandarin Oriental Hong Kong

100 Top Tables

Over Momofuku? How to make spectacularly spicy chilli oil at home

There’s more than one way to make fiery chilli oil – here 2 chefs discuss their own methods of adding that distinctive touch to recipes

Ronald Shao, executive chef at Mian, at The Murray hotel in Hong Kong, cooks chilies to make the restaurant’s home-made chilli oil. Photo: Jocelyn Tam
Ronald Shao, executive chef at Mian, at The Murray hotel in Hong Kong, cooks chilies to make the restaurant’s home-made chilli oil. Photo: Jocelyn Tam

100 Top Tables

The perfect steak: 6 tips from grill masters Amine Errkhis and Oliver Hyde

The head chefs of The Steak House at The Regent Hong Kong and Singapore’s Bistecca Tuscan Steakhouse know a thing or two about good meat – they share their 6 tips for achieving carnivorous perfection.

100 Top Tables

3 of Macau’s most quintessential dishes, and where to try them on your next visit

Explore Macau’s unique culinary history with quintessential dishes pastel de nata, minchi and tacho – but where should you sample them?

Magazines

5 restaurants spearheading Hong Kong’s contemporary Indian boom

This new generation of trendsetting eateries prove Hong Kong is one of the best places to eat Indian food on the planet

A choice of main course dishes from Chutney Tandoor, one of a new generation of restaurants redefining Indian cuisine in Hong Kong. Photo: Handout

100 Top Tables

Why high-end Macau restaurants continue to support their local wet markets

Eateries in the city view wet markets like the recently renovated Red Market as convenient and trusted sources of fresh produce

Macau’s Horta da Mitra is one example of the city’s wet markets that have long been a trusted source of produce for restaurants. Photo: Jocelyn Tam
Macau’s Horta da Mitra is one example of the city’s wet markets that have long been a trusted source of produce for restaurants. Photo: Jocelyn Tam

100 Top Tables

Hong Kong’s cocktail culture revolutionised: the rise of pre-batching in top bars

Pre-mixing ingredients in bulk allows bars to be more efficient and consistent, but intricate factors also come into play to ensure quality

100 Top Tables

Try these 5 chic summer afternoon teas at Hong Kong’s most luxe hotels

Enjoy one last summer indulgence before the season ends as hotels like Upper House and The Murray deliver exclusive seasonal tea sets, many in partnership with brands like Lanvin and Marimekko

100 Top Tables

Can Hong Kong’s fine dining restaurants adapt to survive?

With many diners heading across the border to eat out, local restaurants are discovering they have to shake things up and find ways to offer more affordable meals

The door to the now-shuttered Oz Terroirs wine bar in Sheung Wan. The F&B industry is battling high costs, low-spending tourists and a tepid economic climate. Many restaurants and bars are closing as a result. Photo: Douglas Parkes
highlights from
100 Top Tables 2024 Restaurant Directory
100 Top Tables 2024 Restaurant Directory
Your Hong Kong weekend food guide for November 21-24 – from free-flow seafood to happy hour, to Morton’s steak and lobster Oscar. Photo: Handout

100 Top Tables’ weekend food guide: where to eat from November 21-24

Leela’s smoked butter chicken, an innovative take on an Indian classic. Photo: Nicholas Wong

Dish in Focus: smoked butter chicken at Leela

Quinary’s Texture menu. Photo: Handout

Your 100 Top Tables Hong Kong weekend drinks guide, for November 15-24

Nocino’s vibrant new location is situated on Wai Yip Street in Kwun Tong. Photo: Courtesy of Nocino

100 Top Tables weekend food guide: where to eat from November 15-17

The Thai Beef Salad cocktail by The Savory Project in Hong Kong features savory profiles from beef, peanut and chilli as well as coconut, kaffir lime and rum. Photo: The Savory Project

Drink in Focus: The Savory Project’s Thai Beef Salad cocktail

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