Farming Black Gold

Farming caviar has led to democratisation phenomenon: consumption has increased and the salted roe is easily available. Victoria Burrows on that means to the industry...
Rice

RICE Rice Baby

Creative chefs are starting to explore and exploit the intrinsic qualities of different strains of rice, using the contrasting colours, shapes and textures as...

Beef Bonanza in HK

Home to the largest collection of Porterhouse steaks in the Hong Kong, Porterhouse reveals a series of new menus highlighting its prized beef selection....
Odette

Singapore restaurant tops the list

Odette in Singapore has taken the top honours, No.1 spot, in Asia's 50 Best Restaurants list. Serving Asian-inspired modern French cuisine, chef Julien Royer's Odette...
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...

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