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Hong Kong chefs

Tara Margarita, head chef at Bourke’s in Hong Kong, reflects on why she cooks with “human love” and how she nurtures a better kitchen culture. Photo: Bourke’s/Gideon de Kock

Recap | Tara Margarita’s culinary love story, tips for foodie heaven: 5 food & drink stories

From Hong Kong culinary gems to Unesco ambitions for sake and China’s ancient wedding cake customs, explore some of our latest stories from the world of food and drink.

After fine-dining burnout, chef now cooks with love in Hong Kong

Dish in Focus: smoked butter chicken at Leela

The hottest new dining openings in Hong Kong, November 17-24

JW Marriott’s revamped all-day dining lounge is back with a buffet, while Ask For Alonzo further expands with its latest Spanish offering.

Qué Pasa’s seafood paella. Photo: Qué Pasa

The Hong Kong diner that’s served traditional claypot rice since 1971

Step inside 53-year-old Wing Hop Sing, where a local family specialises in the cosy winter warmer dish – but how much longer will the claypot eatery last?

Inside the food kitchen serving the underserved in Hong Kong

More Good has fed senior citizens, asylum seekers, migrant women and the homeless – and even hosts events at its 8,000 sq ft space.

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Nearly 1kg Alba white truffle sells for US$154,000 to Hong Kong bidder

The truffle, sold at the 25th World Alba White Truffle Auction, was part of a single lot that included an Italy trip and meal in Hong Kong.

The nearly 908g Alba white truffle that was sold as part of a single-lot package for US$154,000 to a Hong Kong bidder at the 2024 World Alba White Truffle Auction, on November 10. Photo: Castellana

Profile | From ‘picky’ eater to 3-Michelin-star restaurant chef in Hong Kong

Japanese chef Hideaki Sato of Ta Vie talks about how Chinese food influences his French cuisine and his recent ‘dream come true’ in France.

Jollibee parent fully acquires Hong Kong’s famed Tim Ho Wan dim sum chain

Jollibee Food Corporation buys remaining 8 per cent stake in company for S$20.2 million.

Meet the Hong Kong chefs making Michelin-worthy meals for private homes

Gabriel Chung and Felix Cheung are among the private chefs that are reshaping Hong Kong’s post-pandemic fine dining scene.

Gabriel Chung’s chu-toro tartare; private chefs are gaining traction in Hong Kong’s dining scene. Photo: Eugene Chan

Inside Hong Kong’s famous Thai-Chinese restaurant Samsen’s explosive success

With their third location only just opened, Samsen co-founders Adam Cliff and Bella Kong have built a brand bigger than either of them could have ever imagined.

Chef Adam Cliff and partner Bella Kong of Samsen. Photo: Jocelyn Tam

Hong Kong-based chef to represent Asia in global young chef awards

Ardy Ferguson of Belon won the Asia final of the S.Pellegrino Young Chef Academy Competition 2024-25 to book his ticket for the grand final.

Chef at Hong Kong hotel gets suspended prison sentence for filming upskirt videos

Eastern Court hears Japanese national Eisaku Hara, 50, lost his job after case was disclosed to public.

Craving Thai milk tea canelés or Bordeaux wine? Hong Kong’s food fest is back

The 5-day event along the Victoria Harbour will feature world-class mixologists and Michelin-starred restaurants.

This year’s Wine and Dine Festival will take place from October 23-27. Photo: Hong Kong Tourism Board

Why pumpkins are versatile enough to be on the menu all year round

How to cook pumpkin in different cuisines – beyond pumpkin pie: chefs share their favourite dishes, from soups to curry, just in time for Halloween and Thanksgiving

Pumpkins range from yellow to green, blue, purple, black and even white, and work in salads, soups, curries, pumpkin pie (of course) and other desserts. Photo: Getty Images

Samsen chef on what’s new at Thai restaurant’s third Hong Kong branch

Opening in Central, the third branch of Thai restaurant Samsen will have some new menu items, founders Adam Cliff and Bella Kong explain.

Hong Kong Young Chef Young Waiter Young Mixologist contest winners reflect

Amber, Argo and Godenya restaurants produce 2024 Hong Kong YYY competition winners. They talk about their creations that impressed judges.

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Chef at Hong Kong hotel with Michelin-star CV admits to filming upskirt clips

Eisaku Hara pleads guilty to filming women with camera pen, says he was suffering from depression after being separated from family in Japan.

Eisaku Hara is the head chef at Tempura Uchitsu located inside Hong Kong’s Four Seasons Hotel. Photo: Xiaomei Chen

Where a Singaporean chef in Hong Kong eats beef noodles, dim sum and more

Barry Quek is a fan of street food, dim sum, contemporary French cooking, roast duck and Indian fare. Here’s where he eats them in Hong Kong.

They made it in Hong Kong. Now these chefs are big in Taiwan

Three chefs reveal how running successful restaurants in Hong Kong put them on the path to further achievement in Taiwan’s capital Taipei.

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

Oliver Li, of new modern Cantonese restaurant Jee and a Michelin-starred L’Atelier de Joël Robuchon alum, on his favourite local dining hotspots.

Chef Oliver Li with Ying Jee Club executive chef Siu Hin-Chi. Photo: Jee

Where a Hong Kong head chef likes to eat Chinese, Japanese and Italian food

From Hong Kong street food classics to Japanese tempura and teppanyaki, Dong Lai Shun chef Sze Chiu-Kwan shares his favourites.

Live shrimp tempura and teppanyaki from Shikigiku Japanese Restaurant, in Tsim Sha Tsui East. Photo: Facebook/Royal Garden

Why Hong Kong fine-dining restaurants are pivoting to serving casual crowd

Competition from Shenzhen and more spending on holidays leaves Hong Kong residents less to spend on fine dining. Restaurants have responded.

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.

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.

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,

Udatsu Sushi in Hong Kong pushes boundaries of seafood dining

Michelin-star Tokyo restaurant Udatsu Sushi has opened a branch in Hong Kong. Its chefs tell the Post about constantly innovating and their quest to create the perfect meal.

A maki roll at Udatsu Sushi uses fresh herbs to wrap the fish. Photo: Nicholas Wong/Sixteen Photography

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.

A Korean chef’s Hong Kong food picks for late-night bites, dim sum

Park Seung-hun, chef of Hong Kong Korean joint Hansik Goo, shares his go-to spots for dim sum, French fare, after-work food and drinks.

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Hong Kong chefs
Get to know Hong Kong’s best chefs, from icons of Michelin-starred fine dining restaurants to talented young chefs in the kitchen.
last updated:
9 September, 2024
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

More from 100 top tables
Content from SCMP Specialist Publication
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