Sticky post
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
Sticky post
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
Sticky post
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
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
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 feel guilt-free about doing so. This is leading to more fine-dining chefs presenting creative dishes that showcase non-processed alternatives, from completely plant-based to more ‘meaty’ protein options, such as insects. To read more about the … Continue reading The future of fine dining
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 HotSpots_HarbourCity to read more about six of the best, plus a Canton Road favourite. Below image courtesy of Epure, cover image courtesy of Amelia. Continue reading Hot Spots – Harbour City
Sybarite Unlimited - travel & food articles and reviews 