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Across the world, fine dining chefs are embracing gardening, from planting hi-tech cabinets of micro greens to having fields and orchards big enough to supply almost all produce. In this article for SCMP’s Style magazine I talk to four chefs, include Raymond Blanc and Darren MacLean about their gardens, what they grow, and why. Click here to read more. Continue reading Growing Trend
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Although Hong Kong may not be on the vanguard of sustainable practices some of its noted chefs are taking committed action and leading the way locally in the hopes of inspiring others. In this article for South China Morning Post I speak to chefs from Amber, Moxie, Mora, and Roganic Hong Kong to learn more about their sustainable practices. Click here to read the article. Continue reading Sustainable Fine Dining
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From south side seclusion, to the mountains of Lantau, or the vibrancy of the city, take your pick and stay at one of these three recent Hong Kong hotel openings. To read all about them click here Continue reading Three New Hong Kong Hotels
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I vividly remember the first time I had the pinnacle of all truffles, the white truffle (Tuber magnatum). I remember little about the dishes themselves, but like gastronome, Jean Anthelme Brillat-Savarin, I will never forget this introduction to what he described as, the diamond of gastronomy. I have also been gifted fresh Périgord truffle (Tuber melanosporum). Storing in an airtight container with organic eggs, which … Continue reading Digging for Treasure
“It’s easy to become sarcastic hearing ‘sustainability’ all the time but the truth is, sustainability, is the bare minimum needed. The future needs to be based in recovery and reclamation,” chef Darren MacLean. For a restaurant’s longevity, and the planet’s, a culinary shift is needed. Additionally, what is being served to diners now and what will be served in the future will by necessity need to evolve. For … Continue reading A Recipe for Recovery
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For hotels, sustainability can take many forms, from local sourcing and community support through to eco-conscious structures and high-tech systems for reduced waste and energy consumption. The following five hotels in Sweden, Germany, Italy, Greece and the Netherlands are all ticking multiple sustainability boxes, while still providing a high-end stay. Click here for more. Continue reading 5 Sustainable Luxury Hotels
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Does a chef’s Instagram account play an active role in a restaurant’s longevity? Five of Hong Kong’s most talented chefs share their thoughts on IG and its link to success. Click here for more. Continue reading 5 Hong Kong Chefs’ view on Insta
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These five new hotels are all redefining luxury in the cities they are located: Jakarta, Paris, London, Geneva, and Los Angeles. Featuring stunning interiors by famous designers and architects, restaurants from celebrity chefs, and exceptional wellness offerings. Click here to read more. Cover photo Langham Hotel, Jakarta. Continue reading 5 Hotels, 5 Cities
So many great choices for a memorable dining experience in this super old neighbourhood including the 7 I picked, based on personal visits, for this article in SCMP’s Good Eating guide. From on-trend independent cafes to Japanese eateries and dai pai dongs to handmade noodle and wonton shops. Click here to read more. Continue reading Hot Spots – Sham Shui Po
Once upon a time, restaurants focused on the food on the plate, good service, and a dash of ambience. Increasingly, however, seasoned diners are seeking out multisensory experiential dining, from high-tech elements to underwater adventures and (literally) elevated meals. I explored six standout options around the world for this article in Echelon Hong Kong. Click here to read more. Continue reading When Food Meets Fun
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