Hong Kong accounting firm CityLinkers Group joins MSI Global Alliance
Leading international association MSI Alliance has announced a new member firm in Hong Kong - the CityLinkers Group.
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Ecosa appoints Bullfrog as new strategic and creative agency
Ecosa has appointed independent creative business Bullfrog as a new partner after a competitive pitch. Bullfrog has been appointed by Ecosa after a competitive pitch due to its integrated, experience-led strategy that ladders up to its creative solutions. This partnership will leverage Bullfro
Source: campaignbrief.com
Why are the best desserts not sweet – according to the Hong Kong palate? Ancient Indians, Greeks and Romans craved sugar, but China used fruit ingredients to balance meals instead
There’s a phenomenon in Hong Kong when it comes to desserts: less sugar is more palatable, but is long-time cultural taste changing?
Source: scmp.com
New Eats: Mongolian lamb specialities at Chilli Fagara and more
Dinners return in one month — 21 April! For now, support your favourite venues with a takeaway. Here are this week's New Eats.
Source: lifestyleasia.com
Four Seasons' Pastry Chef Ringo Chan On His Favourite Hong Kong Ingredients For Dessert
What are some of your favourite local ingredients to use? I love Hong Kong milk tea and chrysanthemum from Hangzhou—both of which I have used to create desserts at Four Seasons. I use Hong Kong milk tea as the main ingredient for a dessert served in The Lounge—Hong Kong milk tea ice cream, accompanied with a traditional candy and coconut wrap known as “springfield pizza” (糖蔥餅) and toasted coconut flakes. This dessert is also served with my childhood favourite, a petit sha yung! Meanwhile, my dessert of smooth chrysanthemum and lemon crème with malt choux is served in Lung King ...
Source: asiatatler.com