As Hong Kong gradually eases restrictions following the fifth wave of the COVID-19 pandemic in the city, large-scale public events are making a comeback. The HKTDC Hong Kong Book Fair. which in previous years drew as many as a million visitors, marked the largest such event held in the city so far this year. More
Some people might consider the past year as a risky time to start a business in Hong Kong but the man who brought United States restaurant chain Red Lobster to the city thinks otherwise. More
Putting a unique slant on dining, French restaurant Mono offers a single menu rather than a la carte, adding to the novelty of Hong Kong’s vibrant food scene. More
Widely regarded as a global dining capital with its diverse eating options, the Hong Kong food and beverage (F&B) market is currently worth US$159 million, according to Statista, with revenue predicted to grow 10.3% over the next five years. More
With stylish décor, beautifully presented plates and contemporary twists on old classics, two newcomers to Hong Kong’s vibrant food scene present a modern interpretation on the Chinese restaurant. More
Renowned for his grand cru chocolates and ganache-filled, duo colour macarons, Jean Paul Hevin’s delicacies have been well received in Asia, particularly Hong Kong and Japan, where he has amassed a devoted following. More
Simon Rogan’s dedication to locally sourced produce led him to set up a farm in the United Kingdom’s Lake District to supply his restaurant, L’Enclume, where the chef’s farm-to-table philosophy – paired with exquisite plating techniques – earned him two Michelin stars. More
Without leaving their desks, hungry office workers can summon a healthy lunch, or order a restaurant dinner to arrive moments after they reach home –with just a few taps of a finger. More
