WOM guide
Bring On the White Spears
Following the seasonal produce calendar, white asparagus arrives in May, marking the beginning of the onslaught of summer produce. The ivory-colored vegetable, with its firm but slender stalks, is prized for its seasonality. Harvested and widely enjoyed in May, the biggest harves...
Dario and Me
To beef or not to beef... and that's not the question. I think the real message is about our attitude towards food.
A for Abalone and Art
Eating is an art. While it relies on acquired taste in the various forms of eating, including habits, priorities, preference to cuisines and many more. There is much complexity in the form of eating and it wouldn’t be fair to conclude that eating is only for the sake of survival....
Sponsored Article: The Chinese Restaurant
Chinese Cuisine is often praised of its diverse regional cuisines. Each of these regional cuisines bear different characteristics, from seasonal ingredients availability to the flavor profile of each dish can vary differently. The Chinese Restaurant at Hyatt Regency Hong Kong, Ts...
Bone Marrow: Love it or Hate it?
Yep, it is not everyone's cup of tea, but if it's yours, oh boy, isn't that the most sumptuous, decadent, and orgasmic taste on earth? Obviously it is my cup of tea. Beef stock would lack the depth in flavour without it, and where would osso buco be without the marrow? I believe...» Read More
The First Dip: Lupa
For those who don't know Mario Batali, he is one of the most recognised chefs working in the US and a popular television personality. You know, the guy in orange crocs and baggy shorts, with a ponytail. He joined forces with Joe Bastianich to open restaurants all over the US and...» Read More
Chocolatiers Revisited
To say that we love chocolate is quite an understatement. As popularity grows more chocolate brands are opening shops selling their chocolates all over Hong Kong. It started with the big names, taking space from gourmet supermarkets and shopping malls, to starting pop-up kiosks a...» Read More
Sponsored Article: The Pawn
Not too long ago, locals' perception of British food consisted of fish and chips, cottage pies, and bangers and mash. The Pawn opened its doors to diners in 2008 and indeed a lot of people associate the restaurant with excellent fish and chips. Head chef Anthony Fletcher joined t...» Read More
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Your Opinion Counts
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