Hot Spots – High Street
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 […]
Category Archives: Published Articles
Iconic Dishes – Hong Kong
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 […]
Hot Spots – Times Square
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 […]
The future of fine dining?
With an increasing global focus on eating sustainably and environmentally consciously, more diners are turning to alternative, and, in some cases, unusual, protein sources. This allows them to indulge and […]
Hot Spots – Harbour City
As a dining destination, Harbour City in Tsim Sha Tsui has a lot of draw factors, including Michelin starred restaurants, celebrity chefs, overseas imports, cuisine variety and constant new openings. Click […]
Michelin Chefs @ Home
At home since the coronavirus outbreak, many award-winning chefs such as Massimo Bottura, Jason Atherton, Eric Ripert and Giancarlo Perbellini are using Instagram to highlight their culinary skills and also teach […]
Interview: Bonnae Gokson
Interviewing style icon, Bonnae Gokson, was a true pleasure. Passionate and creative, and with high attention to detail, she spoke about creating an ambience that resulted in the South China […]
Dish Origin – Prawn Crackers
Did prawn crackers originate from Malaysia or Indonesia, and which country has the better version? Find out the answer and more fascinating info about this classic Asian snack, click here […]
Dish Origin – Pavlova
Did Australia really plagiarise the pavlova recipe from New Zealand? Or does the beloved meringue-based dessert have its origins in royal Germanic kitchens? Find out what I discovered in this […]
Dish Origin – Balut
To the uninitiated, consuming an embryonic duck egg may not sound particularly tempting. Yet balut is so popular in the Philippines that it is often referred to as a national […]
