braised-crab

Celebrating Spring

This April to celebrate the arrival of spring, Sze Chiu-kwan, Head Chef of Dong Lai Shun restaurant in Hong Kong, has crafted a list...

What’s in the pasta Bowl

Call it pasta, call it noodles, it has held its place for thousands of years as the world’s favourite comfort food. The trend today,...
Lambweston-Crispy-Fries

Crispy On Delivery

Say no to soggy fries with Lamb Weston’s latest offering - CrispyCoat Regular Cut Fries, fries that are crispy on delivery. To begin with...
Beef-Wellington

Nostalgia rules

Through March, Kudos of Crowne Plaza Hong Kong Causeway Bay is tabling its new “Those were the Days” semi-buffet dinner with meticulously crafted “Hong...

Interactive Sunday Afternoon Tea

In March, executive pastry Chef Ringo Chan at Four Seasons Hong Kong is offering an interactive Afternoon Tea buffet experience that expresses his creativity...
Cheese

The ever expanding cheeseboard

Parallel to the ever-growing demand for heavily processed cheese, however, sophisticated and wealthy Asian diners are increasingly interested in exploring the world of private...

Wagyumafia is now in Hong Kong

Tokyo’s exclusive members-only Wagyumafia has opened its first international branch in Hong Kong. Located in Oi Kwan Road in Wan Chai, the restaurant seats...
Salmon-Seafood

Responsible Gastronomy

Chefs and suppliers in Asia are stepping up to create delicious sustainable seafood dishes that subtly educate diners, finds Rebecca Lo. It is a common...
PIKAS

Guam’s Top Ten Restaurants

Guam, the largest island in Micronesia, is celebrating it food through its top restaurants. Pika’s Café: Inspired by Chamorro and California style cooking, Pika’s Café...
Butter

Lay it On

Butter has been well and truly reinstated in the kitchen and on the dining table. Jane Ram explores the resurgence. After years in the gastronomic...

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