Spanish food, especially tapas, is hot news at the moment. Boqueria from New York is opening at the end of September in LKF serving traditional tapas and larger dishes designed for sharing, such as paella. The team behind the HK outlet includes the former chef of Uno Mas, and chef Chris Mark, formerly with Dining Concepts restaurant group. In October another Spanish restaurant will open … Continue reading Gossip: tapas times two and secret chefs
Dining highlights for the week of July 16. It has been a while since I last ate at Gaddi’s and was curious about the new French chef. When I first heard about the new chef and also new French front of house team I wondered if the changes were introduced in a bid to secure a Michelin rating. Gaddi’s non-inclusion has always been something I … Continue reading Gourmandise: Gaddi’s new chef, Spoon’s new dishes
Two of TST’s grandest hotels are soon to launch major changes. One will unveil phase 1 of its room refurbishment in September. Included will be new high tech features that are predicted to put it ahead of the competition, and a redefined level of luxury. The hotel is also expanding one of its restaurants and moving the bar. The other is doing a complete makeover … Continue reading Two TST hotels to introduce major changes
Two great meals for the week of July 9. The moment I saw the food images that accompanied the press release announcing a new chef at Angelini I knew I wanted to try the dishes. Partly because I have had several great meals at Angelini over the years under previous chefs, but mostly because they were so visually appealing. They tasted as good as they looked. … Continue reading Gourmandise: Angelini’s new chef, Gold’s new menu
As a journalist I get invited to media dinners and other promotions, some I would, and have, gone back to try again as a paying punter. Here are two worth the cost. Aqua Luna. More one when you have a friend or family visiting Hong Kong is the hop on and hop off tours that Aqua Luna has just launched. Available every Tuesday and Friday from … Continue reading I would pay: recent media invites worth the cost
Is recreating the same dish as a famous chef culinary plagiarism or an homage? Or is it a case of a chef too lazy to come up with his own dishes for his restaurant? I recently asked myself these questions when after having a foie gras dish at a new opening in Hong Kong. It was per chance as a follower of Ferran Adria on … Continue reading Culinary Plagiarism or Homage?