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Hong Kong’s iconic Pedder Building, which turns 100 this year, will be the location of Club Batard, a new private members’ club with three restaurants, a whisky bar and a huge interconnected wine cellar.
From Alice Pizza’s world-famous square pies to Michelin-starred sushi direct from Tokyo’s Kaneshi, Hong Kong’s F&B scene is heating up with a raft of fresh openings for autumn
Raphael Holzer highlights the light and fresh qualities of East Asia and developed Fernet Hunter to appeal to a broad range of palates.
Whey by chef Barry Quek will finally open its doors in Central’s Wellington Street on May 25, 2021, after months of anticipation. It signals the Singaporean chef’s triumphant return to the fine dining space since the untimely closure of his award-winning restaurant Beet in April 2020, and a positive sign for the revival of the local F&B industry as it joins recent openings including Vicky Cheng’s Wing, located in the same building. Whey will be a modern venue dedicated to and inspired by the flavours of Quek’s Singaporean upbringing, on a level more pronounced than ever before. Serv...