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Read MoreNEW Restaurant Review – Tate Dining Room reopens in Hong Kong
Tate is no stranger to beauty. The elegant restaurant epitomises grace and refinement, from its enchanting interiors to its spellbinding cuisine. After earning a coveted Michelin star and the title of Asia’s Best Female Chef in 2015, the former graphic designer turned critically acclaimed chef Vicky Lau took a break from the restaurant to journey to Kyoto to intern at three-Michelin-starred KITCHO,...
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Read MoreChinese New Year Traditions with a Culinary Journey through China
Chinese New Year, the biggest celebration in the world’s most populous country, is a day of opulent feasting and family gatherings that spans across China’s vast and diverse territories. With its rich tapestry of 56 ethnic groups traversing immensely different climates and landscapes, from the grasslands of Inner Mongolia, to the ice castles of Harbin, to the misty bamboo forests of the Shangri-la, to...
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Read MoreNEW Restaurant Review – Soul Food in Soho
Soul Food marks lucky number 13 in Black Sheep Restaurant’s bountiful portfolio. Flying under the banner of ‘wholesome ingredients, honest cooking, serious drinks’, the original Soul Food in Bangkok amassed a large, dedicated following thanks to its bustling night market appeal. The Hong Kong location aims to replicate the same ambience and bring a taste of Bangkok’s street stalls...
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Read MoreNEW Restaurant Review – Modern Scandinavian at Frantzén’s Kitchen
Baller appeal: Former footballer turned Michelin-starred chef Björn Frantzén steps into the international arena with his first restaurant in Hong Kong. Aptly named Frantzén’s Kitchen, the cosy 36-seater shares the street with another Michelin darling, Upper Modern Bistro. The menu features an ever-evolving array of Scandinavian dishes, often accentuated with Asian influences. A glimmer of copper...
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Read MoreNEW Restaurant Review – Samsen Thai Noodles
Chef Adam Cliff may have taken the phrase “don’t change a good thing” rather literally. The former chef of Thai street food darling Chachawan recently stepped out on his own to open Samsen to a wildly appreciative audience. The 35-seater, designed by Charlie & Rose, is a homely little nook beside Hong Kong’s iconic “Blue House” in Wanchai and a stone’s throw...
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Read MoreThree-Michelin Star Le Pré Catelan arrives at Restaurant Petrus
Chef Frédéric Anton of Three Michelin-starred Le Pré Catelan brings his star menu to Petrus
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Read MoreNEW Restaurant Review – Bueno Aires Polo Club
All the pretty horses: Black Sheep Restaurants’ newest addition to their arsenal of eateries revolves around the ponies, and embodies the spirit of a bygone era of faded Argentine luxury. Veneered in glossy dark wood and vibrant oil paintings of horses, Bueno Aires Polo Club gives off the whiff of exclusive country club yet feels cozy enough for a tête-à-tête. True to its Argentine inspiration, the...
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Read MoreHow to Make – Bun Bo Sao Vietnamese Lemongrass Beef Noodle
Summer heat calls for refreshing lighter bites. During Hong Kong’s mercilessly hot summer months, I take refuge in the tantalising flavours of Southeast Asia. Intoxicating bouquets of fresh herbs, paired with zesty and tangy sauces, add a breezy touch to any summertime meal. Bun bo sao, a classic Vietnamese cold noodle dish with lemongrass infused beef, is one of my favourites. It’s hard to...
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How to Make – Bun Bo Sao Vietnamese Lemongrass Beef Noodle
Summer heat calls for refreshing lighter bites. During Hong Kong’s...
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How to Make – Homemade Nutella
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NEW Restaurant Review – Rhoda
The highly anticipated Rhoda swung open its brass doors over a month ago. The...
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New Restaurant REVIEW: Maison Libanaise in Soho
Spice trail: Maison Libanaise was inspired by the vibrancy of Beirut in the...
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How to Make – Jujube Zongzi 粽子 for Dragon Boat Festival
Commonly known in English as “Dragon Boat Festival”, Duanwu...
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NEW Restaurant Review: Balinese Flavours at Kaum by Potato Head
We are family: The Indonesian word for “Kaum” translates to...
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The BEST Fried Chicken in Hong Kong
When it comes to indulgent gluttony, nothing quite beats the satisfying crunch...
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