Two drunken pots at Christmas
Less than a year after opening in Hong Kong's Tsim Sha Tsui, The Drunken Pot has expanded across the harbour.
This second location offers signature...
The Mini Bar
Not so long ago, as oversupply and rising costs really began to bite some hotels opted for an empty mini bar. What’s happening today?...
Authentic Thai in Hong Kong
Now open in Hong Kong’s heritage district, Samsen owners Adam Cliff and Bella Kong are serving up Thai street food with an emphasis on...
Buffets
Representing a substantial financial investment, buffets play an integral part in hotel and restaurant food service, allowing for creative meal presentations alongside the feeding...
Bali best
The 67-all-suite The Legian Bali is celebrating its 20th Anniversary with another one of it’s exclusive ‘four hands’ dinner welcoming Daniel Sia, founder and...
Beef… & liberty!
With the region’s version of chilly weather now in full force, weekends are best spent drinking and feasting al fresco-style with friends.
Well, that's according...
The MO of brunch
Beginning in the new year, legendary chef Pierre Gagnaire will introduce the new Le Grand Petit Déjeuner menu at Pierre in Mandarin Oriental, Hong...
Artistic ingredients
When a restaurant promotes itself as ‘honest about art, serious about food’ you know you’re in for an interesting time. Zara Horner visits Duddell’s
Is...
Ce la vi in 2017
Central hotspot Ce La Vi is dishing up a five-course Chinese New Year menu created by Executive Chef Kun Young Pak.
Korean flare has been...
Conceptual brasserie
Bizou is the latest offering from Dining Concepts. The "American brasserie features a seriously balanced menu of flavours and textures by world-renowned Michelin-starred chef,...