Rocksalt on Stanley Market Street Promenade is the newest venture by Chiram Strategic Group. Inspired by the beach area, the restaurant serves the freshest and finest seafood from around the world in a clean, modern and contemporary setting. The wine list has a full selection of best quality wine from both the old and new world. The ambiance is very relaxing and calming with a lovely view of the beach and is right beside Stanley Market.

My parents successfully grow whatever they plant…stepping into their garden is like being in an abundant farmer's market. From tomatoes bursting with sunshine-driven flavour, to exotic herbs and edible flowers. On my last trip back a new addition was a curry tree. I brought back some of the leaves and fell in love with this aromatic leaf the first time I made a potato curry with the leaf as the lead seasoning.

When researching my articles on Sous Vide I came across articles that were of the opinion that sous vide was unsafe for two main reasons. One, the temperatures that the food is cooked at is not high enough to destroy harmful bacteria and, two, harmful chemicals in the plastic bags used to cook the food could leach into the food.

Kate McGettigan, managing director of Coast restaurant/bar, has her first memories of the food industry are of growing up in a pub in Sydney. On her last visit to Hong Kong she 'just fell in love with the place' and brought over old mate and exec chef Aaron Kearney, who showed me a bizarre but beautiful approach to food. Bizarre, in that the kitchen has more high-tech equipment than any I've seen before save maybe two: Bo, of course, and Amber. But this is a family-owned operation and for such, especially in rent-mad SoHo, it is quite a feat.