restaurant reviews, food articles, chefs, news
When I was asked to write a piece on business dining in Mumbai and Delhi I realised that like Hong Kong, some of the best spots are in hotels – makes sense when you think about it – produce is going to be quality, service is going to be good and the ambience suitable for the occasion. The biggest challenge was I could only include three … Continue reading Mumbai magic, Delhi delights
Spanish cuisine is well on its way to overtaking French and Italian in the popularity stakes in Hong Kong. Here is a link to my latest BBC Travel post highlighting three new Spanish restaurants and a personal favourite, 22 Ships (new dessert pictured below). I also think that Tapeo has good classic tapas and thought that BCN was great, but recently learnt that the chef has left. Continue reading Hong Kong’s hot Spanish restaurants
The quotes “It would seem disingenuous to the animal not to make the most of the whole beast: there is a set of delights, textural, flavorsome, which lie beyond the fillet,” and “Once you’ve knocked the beast over the head it’s only polite and common sense to eat it all,” come from chef and author Fergus Henderson, and the man behind the resurgence of nose-to-tail dining. … Continue reading Nose to Tail: Wild Grass vs. The Salted Pig
Which serves the better Croque Monsieur (the French version of a ham and cheese toasted sandwich), The Lobby or Main St Deli? Click the below to find out, an article recently published in SCMP‘s Food & Wine. Regarding the verdict, an error was introduced in the sub-editing process… the final few words should read… “better quality ham and more of it”, when I said “of it” … Continue reading Croque Monsieur: The Lobby (The Peninsula) vs. Main St Deli (The Langham)
An article published in SCMP‘s Food & Wine section in which I review two restaurants in Hong Kong serving Moules Frites (mussels and fries) and determine which one does it best. Kitchen Contenders: Moules Frites Continue reading Moules Frites: Brasserie de L’ile vs. Frites
Two articles I wrote for Landmark magazine. The first looks at five restaurants’ Christmas desserts and the second asks three Michelin star chefs about the ingredients and dishes that speak to them of the festive season, enjoy. Merry Christmas. Christmas Desserts Chef’s Ingredients Continue reading Christmas desserts and chef’s picks
The following article, a roundup and review of where to try creative foie gras dishes in Hong Kong, with a sidebar on white truffle, was recently published in SCMP’s Food & Wine. Foie Gras – part 1 of the article Foie Gras 2 – part 2 of the article Images courtesy of 22 Ships and Roka, all rights reserved. Images are clickable to original size. Continue reading Indulgent ingredients: foie gras and white truffle
It has taken me some time to complete this review of the Voyage menu being served at contemporary European restaurant Whisk. Partly because of other deadlines and partly because it was a challenging meal that takes the diner on a journey through Scotland, Germany, Italy, Spain, Norway, England and France. Challenging in the sense that the dishes were complex, with numerous ingredients on a plate … Continue reading Whisk, a review
Love a good hot dog, but don’t know where to go? Read this article I wrote for SCMP’s Food & Wine about the best hot dogs in Hong Kong. All hot dogs mentioned in the article were put through the taste test by me. If you know of others please add a comment below. Hot Dogs in Hong Kong Part 1 Hot Dogs in Hong … Continue reading Best hot dogs in Hong Kong
A couple of weeks ago was an eclectic one in terms of food. The two highlights for different reasons were indulging in a spot of afternoon tea at Island Shangri-La, and trying some of the new dishes on the Cathay Pacific inflight menu, with a peak behind the scenes of preparing over 70,000 meals a day. Lobster Afternoon Tea Afternoon tea, despite its finery and … Continue reading Gourmandise: Lobster one day, economy class meals the next
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