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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
Caprice’s Guillaume Galliot, Theo Mistral’s Theo Randall and Town’s Bryan Nagao talk about their fondest holiday memories and beloved festive food @ SCMP Christmas magazine Both photos courtesy of Town Continue reading Chefs @ Christmas
Black truffles from The Truffle & Wine Co (the largest single producer of Tuber melansoporum in the world) in the hands of talented chef, Shane Osborn of Arcane, translates into sublime dishes that you really should try while you have a chance. Currently Arcane is presenting a five-course Australian Black Truffle menu, and dishes will change or be adjusted throughout the truffle season to highlight … Continue reading Black Truffles at Arcane
Cathay Pacific has recently announced several hotel partnerships to enhance its onboard dining options. One of these is with The Langham Hong Kong and its executive chef, Spanish native, Pedro Samper, to coincide with the launch of a new, direct service to Madrid. Although I have not experienced the dishes onboard a flight to Madrid, I did get to sample some of the dishes at … Continue reading High Flying Spanish
1 Night, 3 Chefs, 7 Courses, 8 Michelin Stars! In May, Caprice, is hosting a seven-course dinner, prepared by three talented chefs from three restaurants, for a combined eight Michelin stars. Christian Le Squer (Four Seasons Hotel Georges V, Paris), Fabrice Vulin (Caprice), and Chan Yan Tak (Lung King Heen) have been working on the menu together for months, and each will present diners with multiple … Continue reading Caprice – 8 Michelin Stars
It can be difficult to get many of those that live on Hong Kong Island to venture to what they like to call, the dark side. For those not from Hong Kong, the dark side is Tsim Sha Tsui, a five minute harbour crossing by public transport from Central. Last Thursday, I experienced three culinary reasons to make the journey – the only truffle cocktails … Continue reading Three new culinary dark side attractions
I spoke to leading food professionals in Hong Kong to find out what culinary trends Hong Kong diners can expect in 2013. The article was recently published in SCMP‘s Food & Wine. Lead photo and people pics The predictions Would love to hear your predictions. Continue reading Culinary Trends in 2013
I am heading off to Thailand for research and relaxation so won’t be updating until the 28th. Upon my return I will be adding new hotel reviews, a top 5 picks for an awesome meal in Hong Kong, new dining hot spots, where to combine a stunning view and fantastic cocktails, and more. Alternately sign up as a follower and you will receive an email … Continue reading Sybarite Unlimited away & coming posts
Dining Concepts, sometimes referred to as Meat Concepts due to the large number of steak places the group has, is widening its cuisine horizons with two new openings (one confirmed, one rumour), both of which are on point trend wise. First off is Vi Cool, serving Spanish cuisine, the restaurant will open in Harbour City next month. It is another collaborative effort, this time they … Continue reading Gossip: new restaurants; new looks for three hotels
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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