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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
“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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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
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
New openings, new menus and new chefs combine with established favourites to bring a buzz back to this corner of Wanchai. My pick of 7 restaurants, all featuring different cuisines, to try when next in the area. Click here to read more. Featured image on homepage courtesy of 22 Ships. Continue reading Hot Spots – Wanchai
Sai Ying Pun, particular the area from High Street down to First Street, is a great option for foodies, with an extensive and growing number of restaurants. High Street, for example, is home to restaurants offering such broad cuisine variety that many of the world’s most popular dishes can be found in one street. Click here for 7 of my top picks. Continue reading Hot Spots – High Street
In this article I spoke to five leading food professionals about what are the dishes that define Hong Kong for them and where to eat them. The restaurants recommended, are on the whole, truly insider recommendations. To read more click here Continue reading Iconic Dishes – Hong Kong
Any shopping area worth its salt is surrounded by a multitude of dining options and this is true of Causeway Bay’s Times Square and its neighbouring streets, where the variety of cuisines satisfies all cravings. I selected 7 of those in this article Hot Spots – Times Square Continue reading Hot Spots – Times Square
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