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In the Mood for Love

In the heart of the city, CÉ LA VI, Hong Kong’s acclaimed Modern Asian Cuisine Restaurant, headed by its passionate Executive Chef Kun Young...

Mad for meat

  Asian cooking traditionally uses a lot of meat. Pork, beef, chicken, and lamb are all popular… what’s on the menu for distributors, and the...

Understanding brand in China

How a young design team is in-tune with a global heavyweight’s next generation brand, Zara Horner reports. Hirsch Bedner Associates Global hospitality interior design firm...

New year travel plans

Travel specialist Chōsen Experiences has introduced The Chōsen Travel Planner in time for the new year to “encourage balanced living on-the-go.” The leather-bound book has...

Fighting fizz

Where is Champagne being drunk most and why… conversely in which areas might the bubble have popped? Robin Lynam reports. Is Champagne still the wine...

Drinking in Hong Kong

Sheraton Hong Kong unveils brand new happy hour concepts in the sky at Sky Lounge. Secure the best vantage point on the top floor...

Love and Roosters

Hong Kong’s casual French bistro, Cocotte, known for its chic French-styled ambience and cuisine, is celebrating some of the upcoming "key happenings". In honour of Chinese...

Challenges and opportunities

Is the Philippines Asia’s next hot travel destination? Michael Taylor looks at the evidence. The Philippines welcomed 5.35-million arrivals in 2015, representing a growth rate...

Old favourite

Does foie gras retain the appeal it has traditionally enjoyed on regional menus? Vicki Williams finds out. Foie Gras, it seems, is as popular as...

The tide of tea

It goes without saying (almost) that tea is big business in Asia, but which teas are trending and what, if anything, is new? Vicki...

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