Gossip: new restaurants; new looks for three hotels

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

It’s not fusion

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

A chat with Jason Atherton: his career, his restaurants & his Hong Kong opening

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

Gossip: tapas times two and secret chefs

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

When I was In the Kitchen

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

Gagnaire, Keller, Bottura: a few favourite chef interviews

During my time as associate editor of WOMguide I interviewed many chefs, the following 10 stood-out for different reasons. Many of the interviews also feature a recipe. Martin Benn. He was the first chef I interviewed for WOM. Although Benn’s food received mixed reviews I was a fan and followed his career after he left Hong Kong. It was no surprise when he went on … Continue reading Gagnaire, Keller, Bottura: a few favourite chef interviews