As a restaurant reviewer I am constantly critiquing the work of chefs, sometimes via reviews and other times directly to the chef. The latter is often a daunting prospect. Some chefs genuinely want an honest reply to the question, "so how was the food?", while others don't.

» Read More

Late Night Sushi and Bubbles, 50% Off Tokoro, Bostonian's Brunch, Sea Cucumber Menu, New Opening

» Read More

It seems that Sunday brunch is becoming more and more popular in Hong Kong, and with a slew of restaurants and hotels recently introducing brunch it is now a highly competitive market. One of the most recent additions is the return of The Bostonian's Sunday Brunch.

» Read More

Almost a year ago now I sat here and waxed lyrical about how food and the ‘fine dining experience’ has so much affiliation with art. Perhaps at that point it did, for me, have an affiliation; and I was able to persuade you to a certain degree that it was true. Well, things have changed, as they always do. What do I think now? Whilst at some points food can be connected to art, the food world as a whole is much more like fashion than art. Food trends are certainly more changeable than art trends; foams were only cool for a few weeks right? Ok, maybe a few months.

» Read More