The allure of Hong Kong's famed dried seafood
Hong Kong's famed premium dried seafood remains a bastion of Cantonese cuisine.
Source: thestar.com.my
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Hong Kong's disappearing dim sum: why old-school trolleys and pig liver siu mai are being replaced
Dim sum restaurants with staff pushing trolleys piled high with bamboo steamers are disappearing amid a preference for yum cha made to order. Just don’t expect pork liver siu mai.
Source: scmp.com
From Italian and Latin American cuisine to Cantonese with a twist, 8 of the best fine-dining chef collaborations coming up in Hong Kong
Chefs from some of the world’s best restaurants are teaming up for high-end culinary events in Hong Kong, from a four-hands dinner at Noi to 11 alumni of Amber joining Richard Ekkebus for three nights.
Source: scmp.com
Culinary heritage vs modernity: How five Asian chefs use innovation to keep their traditions alive
The future has reserved a space for Asia’s remarkable culinary heritage, where innovation does not renounce its past but, rather, roots for it
Source: tatlerasia.com
These are Hong Kong's 36 best Cantonese restaurants as chosen by the Tatler Dining Guide
Explore the top Cantonese restaurants in Hong Kong as chosen by the Tatler Dining Guide, from upscale dining establishments to family-run crowd favourites
Source: tatlerasia.com