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Food & Drink

Food trends, restaurant and bar recommendations, plus rising chefs to know

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Where to eat in Hong Kong
100 Top Tables
Restaurant Guide 2024
The hottest new dining openings in Hong Kong, November 10-16. Photo: courtesy of À Poêle French Bistro
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Coffeelin in LHT Tower, Central, Hong Kong designed by JJ Acuna of Bespoke Studio. Photo: Steven Ko
A female staff member carrying out a bowl of soup noodles at a Tam Jai restaurant in Causeway Bay, Hong Kong. Photo: Alexander Mak
Gabriel Chung’s chu-toro tartare; private chefs are gaining traction in Hong Kong’s dining scene. Photo: Eugene Chan
Chef Adam Cliff and partner Bella Kong of Samsen. Photo: Jocelyn Tam
Chef Stefanie Leung used to be a lawyer – then she created OOAK Lamma, a culinary oasis in Hong Kong. Photo: Jocelyn Tam
Sandeep Kumar, founder of Hong Kong bars The Wise King and The Blind Spot. Photo: Jocelyn Tam
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The iconic Lin Heung Lau in Central, Hong Kong. Photo: Alexander Mak
This year’s Wine and Dine Festival will take place from October 23-27. Photo: Hong Kong Tourism Board
Robby Cheung, manager of Tung Po Kitchen, toasts with customers at Java Road Market and Cooked Food Centre, North Point, Hong Kong, in 2022. Photo: Dickson Lee
Argo’s beverage manager Federico Balzarini. Photo: Courtesy of Argo
Chef Oliver Li with Ying Jee Club executive chef Siu Hin-Chi. Photo: Jee
Japanese fruit tomato at Nabe-Dokoro Sessyu in Causeway Bay, Hong Kong. Photo: K. Y. Cheng

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

Food and Drinks
Hong Kong chef Frankie Wong of Ankôma takes a break from service by indulging in a pot noodle. Photo: Jocelyn Tam
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Fish Bar’s executive chef Tony Wong saw how many fish bones were left over from the hotel’s daily buffet – and made fettuccine with them. Photo: JW Marriott Hotel Hong Kong,
A veteran bartender at The Chinnery. Photo: Mandarin Oriental Hong Kong
Hong Kong bakery Bakehouse’s internet-famous egg tarts are already being resold across the Chinese border – can the city’s F&B venues expand into the mainland without losing their allure? Photo: Bakehouse
Cups of 1989 vintage camphor wood-scented raw Puer are prepared at Being & Tea. Photo: Jocelyn Tam
Edward Voon knows a thing or two about big menus. The chef behind Auor, where French fine dining will meet Asian cuisine in a 24-course tasting marathon next month, talks about the challenges and triumphs of his illustrious career. Photo: Handout
Grandma attended culinary school after she retired in her 60s, but most of her cooking knowledge came from being the eldest of six siblings, struggling through World War II and the Chinese Civil War. Photo: Graeme Kennedy

Why this Chinese grandmother makes the world’s best scallion oil noodles

Food and Drinks