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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
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From south side seclusion, to the mountains of Lantau, or the vibrancy of the city, take your pick and stay at one of these three recent Hong Kong hotel openings. To read all about them click here Continue reading Three New Hong Kong Hotels
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I vividly remember the first time I had the pinnacle of all truffles, the white truffle (Tuber magnatum). I remember little about the dishes themselves, but like gastronome, Jean Anthelme Brillat-Savarin, I will never forget this introduction to what he described as, the diamond of gastronomy. I have also been gifted fresh Périgord truffle (Tuber melanosporum). Storing in an airtight container with organic eggs, which … Continue reading Digging for Treasure
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
Lounging on the beach just isn’t going to cut it anymore. When travel resumes, discerning wanderlusters will be looking to nourish their minds, bodies, and souls. I selected three transformative destination experiences that make a lasting impression for Echelon magazine. Click here to read all about them. Continue reading Transformative Adventures
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
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 of cuisines satisfies all cravings. I selected 7 of those in this article Hot Spots – Times Square Continue reading Hot Spots – Times Square
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
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