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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
Qué Pasa’s seafood paella. Photo: Qué Pasa
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Steamed chicken claypot rice at Hong Kong’s Wing Hop Sing. Photo: Alexander Mak
A female staff member carrying out a bowl of soup noodles at a Tam Jai restaurant in Causeway Bay, Hong Kong. Photo: Alexander Mak
The hottest new dining openings in Hong Kong, November 10-16. Photo: courtesy of À Poêle French Bistro
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
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Sandeep Kumar, founder of Hong Kong bars The Wise King and The Blind Spot. Photo: Jocelyn Tam
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

Q&A | 9 food and drink recommendations from Jee chef Oliver Li

Food and Drinks
Japanese fruit tomato at Nabe-Dokoro Sessyu in Causeway Bay, Hong Kong. Photo: K. Y. Cheng
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Hong Kong chef Frankie Wong of Ankôma takes a break from service by indulging in a pot noodle. Photo: Jocelyn Tam
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

Why Auor’s Edward Voon believes fine diners still want 24-course menus

Food and Drinks