Devender Sehgal News Today

As Hong Kong gears up for Chinese New Year and the start of the Year of the Dragon, its dining and drinking scene is looking hotter than ever.

Canadian-Chinese food writer turned bartender Gavin Yeung talks about his Hong Kong bar, Kinsman, and why it serves cocktails made with rare Cantonese spirits: to revive the city’s ‘forgotten history’.

The second Tatler Dining Bar Awards revealed its Top 10 Bars and Best of the Year winners at a ceremony that bookended the Tatler Cocktail Festival

Mandarin Oriental, Hong Kong has launched a spirit curated with Two Moons Distillery to celebrate the hotel’s 60th anniversary.

From niche to showstopper, the craft bar scene has roared back to life post-pandemic. Here are the 8 must-visit new and thriving bars for your next trip, with some additional tips from our Singapore bartenders

Share Fatigued by the pomp and ceremony that has traditionally surrounded high-end omakase, many diners are turning to inventive, contemporary alternatives to satisfy their hunger for tasting menus — where the ‘leave it up to you’ ethos goes way beyond what fish is in season. Today, were you to head down to the rain-soaked streets of Hong Kong and interrogate any number of foodies about the definition of an ‘ omakase meal’, a good many (at least half, I’d wager) would tee up an...

What makes The Aubrey different from other dining concepts? Typically, at a Japanese izakaya you would find simple drinks such as a [shochu cocktail] chuhai or a highball but not a comprehensive menu. At The Aubrey, we have chuhais and highballs, but also seasonal drinks and a great selection of whiskies. We also have a dedicated four-person omakase cocktail bar that’s by-reservation-only. The bar experience is driven by cocktails with an added food element. What was the process like, develop...