Below is a copy of the cover story I wrote for SCMP’s Food & Wine on complaining in a restaurant. What surprised me most when researching the article, was that on the whole chefs don’t complain. Why does this surprise me? If something is not right about a meal it seems to me that a chef is best qualified to say something, yet there seems … Continue reading Chefs don’t complain, but I do
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
Madame Sixty Ate is one of my favourite restaurants in Hong Kong. Here is a link to an interview with its chef Shaun Anthony, who has introduced a completely new menu. Read more about him and his new menu. Shaun Anthony Continue reading Chef Profile: Shaun Anthony
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
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
Increasingly in Hong Kong chefs are using ingredients that are not typically associated with the cuisine they serve. Four chefs discuss why they do this and why for three it is not fusion. The article was the lead story in SCMP’s Good Eating restaurant guide, Autumn 2012. Good Eating Cover (image and standfirst only) The article – Part 1 The article – Part 2 The article … Continue reading It’s not fusion
Chef, Jason Atherton, branched out on his own two years ago after having worked for Gordon Ramsay for 11 years, many of those as executive chef at Maze in London. The gamble to be his own boss paid off and he now has thriving restaurants in London, Shanghai, Singapore, and from October, Hong Kong. I sat down with the affable and seemingly humble Atherton for … Continue reading A chat with Jason Atherton: his career, his restaurants & his Hong Kong opening
Hope you enjoy this bilingual interview with Umberto Bombana, the only Italian chef outside Italy with three Michelin stars, published in September’s Landmark magazine. The Cover Shot The Interview Food Shot The Interview Continues Continue reading Umberto Bombana: An Interview
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
One of the most intimidating and rewarding things I have done to date as a food writer is the column I had on WOMguide’s website called In the Kitchen. As the following intro explains: “The idea behind the column is a tables-turned experience — restaurant reviewer (a term I prefer) or restaurant critic (as some refer to me) becomes the reviewed. I will be entering … Continue reading When I was In the Kitchen
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