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
An article published in SCMP‘s Food & Wine section in which I review two restaurants in Hong Kong serving Moules Frites (mussels and fries) and determine which one does it best. Kitchen Contenders: Moules Frites Continue reading Moules Frites: Brasserie de L’ile vs. Frites
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
It has taken me some time to complete this review of the Voyage menu being served at contemporary European restaurant Whisk. Partly because of other deadlines and partly because it was a challenging meal that takes the diner on a journey through Scotland, Germany, Italy, Spain, Norway, England and France. Challenging in the sense that the dishes were complex, with numerous ingredients on a plate … Continue reading Whisk, a review
Love a good hot dog, but don’t know where to go? Read this article I wrote for SCMP’s Food & Wine about the best hot dogs in Hong Kong. All hot dogs mentioned in the article were put through the taste test by me. If you know of others please add a comment below. Hot Dogs in Hong Kong Part 1 Hot Dogs in Hong … Continue reading Best hot dogs in Hong Kong
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
A couple of weeks ago was an eclectic one in terms of food. The two highlights for different reasons were indulging in a spot of afternoon tea at Island Shangri-La, and trying some of the new dishes on the Cathay Pacific inflight menu, with a peak behind the scenes of preparing over 70,000 meals a day. Lobster Afternoon Tea Afternoon tea, despite its finery and … Continue reading Gourmandise: Lobster one day, economy class meals the next
Love chocolate? Read the below cover article from SCMP’s Food & Wine on ten top options for an ultimate chocolate fix in Hong Kong. Chocolate Indulgence 1 Chocolate Indulgence 2 Continue reading Chocolate ten ways
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
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