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?...

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...

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...

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...

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...

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...

Love me tender

While lamb is not as traditionally popular as other meats in Asia, interest is definitely on the rise, reports Daniel Creffield “In Asia we are...

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...

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