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Restaurant Highlight - JW's California
26.01.2011
I don't have any scientific method that I employ when deciding which of the many restaurants in Hong Kong to review. Sometimes it is obvious — a new opening that has created a buzz, sometimes it comes recommended to me by fellow foodies, and sometimes it comes about unexpectedly. In the case of JW's California it was the result of a media lunch to introduce the new chef de cuisine, Spanish native, Jordi Villegas.
Krug x WOM View All
A KRUGsome Night | 07.08.2012
There is a familiar silhouette, with a label along the base as glamorous as gold itself. On the label lay a familiar name, KRUG, a Champagne house synonymous to pleasure and elegance. The luxury of Krug may seem exclusive to most, but enjoying the best of Champagne isn't, and for that matter, should...
Napkin Notes: There’s Champagne… and Then There’s Krug. JJ Goes Back To School. | 06.08.2012
What do you get when you mix the purity of Champagne's terroir with the precision of German winemaking, and inject it with the sophistication of a French luxury group? You get the experience of Krug, one of the finest- and priciest bubblies on the market....
Quick Bites View All
Brand New Afternoon Dainties | 05.05.2013
With new season comes new treats. We are digging deep into the change of seasonal menus. Not only are we catching the blooming of new restaurants, WOM is bringing you the latest of afternoon teas, from a perfume collaboration to a colorful French celebration....
Tasteful New Spring Dishes | 02.05.2013
As May arrives, weather is still a mess. While it's good news we were not promised of misty spring days where all are sticky and wet, we encounter the fluctuating weather of cool chilly days with sun in the morning and rainstorms in the afternoon. The temperature roller-coaster has affected the prod...
Joy of Food and Drink View All
Grabbing Good (but Quick) Lunches | 01.08.2012
While eating out is a lifestyle respected by many, eating out during lunch peak hours can be quite a pain. Let’s face it, even with a reservations made there are so many confounding variables that will affect your experience in the limited time you have for the middle meal of the day. Even worse is...
Freshness Kicks the Appetite Blues | 31.07.2012
Summer heat can be unbearable sometimes, the hotter it is, the less we're inclined to eat. This is how we feel about eating under the scorching sun. Luckily enough, we have sampled some of the more appetite-inducing dishes at Intercontinental Grand Stanford's Chinese Restaurant Hoi King Heen, where...
World On Your Palate View All
Cape Town, South Africa | 22.09.2011
Cape Town has an incredibly vibrant restaurant scene and is the melting pot of many different cultures that give the city its charm and lure. It is the highlight of any trip to South Africa and is one of the top ten travel destinations in the world, according to the latest Conde Nast Traveler Reader...
OINK OINK View All
Lardo di Colonnata | 02.03.2012
Lardo, a product of pork that was once forgotten and today valued by a lot of people as the most delicious and delicate part of the pig. I know, it's FAT. Many people grimace in horror when they hear that word but those in the know treasure it like hog heaven. Traditional Tuscan food uses up all scr...
Hit Me Baby (Pig) One More Time | 24.10.2011
Chinese people cannot live without pork. If you have ever been to a Chinese wedding banquet, then you would know what a suckling pig march-in is. While traditionally, it is considered to represent the bride's purity, these days it simply symbolizes the beginning of the banquet! Although roast whole...
Not Really A Blog View All
Fit for a Queen | 01.06.2012
It is not every day that I have the luxury of enjoying afternoon tea. By afternoon tea, I don't mean a cup of tea and some biscuits at the desk; I'm talking about the whole fanfare, complete with extravagant spread of savoury and sweet goodies. June marks the 60th year on the throne for Her Majesty...
A Slice of Perfection | 16.04.2012
There is an old saying: anticipation is half the pleasure; this sometimes applies to food as well. There are times when I look forward to a meal so much that I envision the whole experience days before. Of course if anticipation really is half the pleasure, then that meal is not very pleasurable, un...
Citibank Promotion View All
Citibank Credit Card Presents: Le Soleil | 02.03.2012
If your idea of Vietnamese food is a bowl of pho (Vietnamese beef noodles) in a dingy shop, head to Le Soleil at The Royal Garden for an eye-opening experience. As the first branch outside of the award-winning Vietnamese in San Francisco, it is overseen by Chef Dennis Wong from the original restaura...
Citibank Credit Card Presents: Kitchen | 17.02.2012
With whimsical interiors and fun-inspired feast, Kitchen at the funky W Hotel has always been a favorite for family and friends’ get-togethers. A contemporary bistro showcasing sensational buffet displays and international and Pan-Asian a la carte delights, diners get to enjoy the breath-taking pano...
Other Features View All
Sub-Zero: Quintessential Luxury of Wine-Storage | 25.03.2013
For centuries the matrimony of gourmet, aided with good wines spirits, has been the true spirit for one who seeks perfection in a high-quality life. To this we turn to Sub-Zero, the master for food refrigeration for more than 60 years of careful study and true experience in premium food refrigeratio...
Dario and Me | 24.04.2012
To beef or not to beef... and that's not the question. I think the real message is about our attitude towards food....
Restaurant Highlights View All
Appreciation Menus at K.O. Dining | 13.05.2013
Getting into the restaurant business in Hong Kong has never been easy. To keep a consistent quality of food, while keeping customers happy under the perfect décor and ambiance is just one of many things restaurateurs concern for when opening a restaurant. K.O. Dining Group is experiencing three time...
New Brunch at Lily & Bloom | 14.03.2013
After one full week of hard work, a rich, satisfying feast is much needed to release our tension and stress. With rising popularity of brunches across the city, many restaurants are opening on Sundays serving brunches. While the Sunday Brunch is getting more popular these days, most brunches are red...
New + Noteworthy View All
New Restaurant Openings for May 2013 | 29.05.2013
New Restaurant Openings for May 2013...
New Restaurant Openings for April 2013 | 29.04.2013
New Restaurant Openings for April 2013...
Meet Your Maker View All
Meet Your Maker - Pierre Hermé | 23.05.2013
Passion, dedication, an eye for beauty and a mind for perfection, such are ingredients to the recipe for creating desserts and pastries. Known for creating the perfect macaron in the world of confection, Pierre Hermé is about to launch its first outlet in Hong Kong later this month. With rising anti...
Meet Your Maker - Janice Leung | 25.09.2012
How many Farmers’ Markets can you name in Hong Kong? Even if you can name them, how many have you visited and purchased from? Our guess is: Not Many. Meet Janice Leung, local food writer who now adds another entry to her resume: organizer of a local farmer’s market. Janice is joining forces with Vin...
All About View All
Cherries | 20.05.2011
One of the great things about Hong Kong is that we get to have seasonal fruits twice a year, and one of my top picks for summer are the wonderfully juicy sweet cherries, which are currently flooding supermarkets and wet-markets. Cherries are available in many species but only two kinds are commonly...
Star Anise | 21.03.2011
I find everything about Star Anise (Illicium verum) fascinating, from its wonderful shape to the appetising aroma through to the intriguing flavour profile. All of its unique characteristics makes me want to incorporate it into more of my cooking....
Book Reviews View All
Bistecca Italian Steak House: The Book | 27.04.2011
Bistecca Italian Steak House: The Book is the first self-published cookbook from Dining Concepts Ltd and is co-authored by the group's director of culinary operations, Chris Mark, and writer Andrew Sun, with photos by fine art documentary photographer Andre Eichman, and a forward by chef Umberto Bom...
The Gold Collection by Harlan Goldstein | 12.04.2011
In the world of celebrity chefs and their revenue-generating cookbooks Hong Kong's own 'celebrity' chefs have been slow to join the potential cash-cow bandwagon. There are a handful of known Hong Kong chefs who have published books, although most of these are in Chinese. This year things will change...
Gourmet Dining View All
Decadent Cantonese Cuisine | 22.11.2011
There is a saying in Chinese: Eat in Guangdong. Other parts of China may be famous for their beautiful women or breathtaking scenery, but when it comes to food, Guangdong reins supreme. Guangdong, or Cantonese cuisine is also the best-known Chinese regional cooking in the world. Because of the mass...
Gourmet Bush Cuisine | 23.03.2011
For the past few years I have combined a trip back to Australia to see family with a two-week camping retreat to a secret location accessible only by boat. We spend our days walking along kilometres of white sand, swimming in immaculately clean waters and fishing in the river. I happily let go of as...