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From a rooftop bar with one of the best views of the harbour to somewhere that will be closing in the new year, we give you 11 places to celebrate New Year’s Eve in style in Hong Kong.
Distilled fig, liquid beetroot and cherry juice. Green apple and lapsang souchong with a touch of dashi. A few years ago, this would have been a stream-of-consciousness ingredient list to someone sitting down at a fancy restaurant in Hong Kong. Now it represents luxury drink experiences for diners coming out of one…
As the final act of creation and the first element to leave an impression, the plating of a dish plays a crucial role in any dining experience. But what exactly does good plating look like today?
When it comes to eating, taste is only part of the equation. In this day and age, when 'the camera eats first' is the new normal, restaurants also have to follow suit, ensuring that everything from the decor to the cutlery and, most importantly, the dishes, are photo-ready before being presented to the customer. Creating a delicious and beautifully plated...
Profile | How chef-owner Leonard Cheung of Cultivate got his start as a teen with no experience at ‘demon chef’ Alvin Leung’s three-Michelin-star Bo Innovation At the age of 28, Leonard Cheung has opened his own restaurant in Hong Kong, an idea he had eight years ago while training at the Culinary Institute of America He learned fine-dining cuisine at Eleven Madison Park and NoMad in New York, discovered Southern cooking, and made a name in Hong Kong catering private events