Chef Edwin Guzman honors Nikkei through his cuisine at Zoku One can gather that Nikkei is more than a cuisine as they listen to Chef Edwin Guzman talk about his culinary art – it extends to a lifestyle.
Francesco Gava’s culinary journey from Italy to Hong Kong When asked about Italian food stereotypes that need correcting in Hong Kong, Lucciola’s Chef de Cuisine, Franceso Gava threw his hands up and asked, “Where do I start?”
The best of times at Tempo Tempo If you're looking for a laid-back yet professional environment to wine and dine in, catch Tempo Tempo on the second floor of Oxford House in Taikoo Place, Quarry Bay. This beautiful vast outdoor terrace brings a touch of the Mediterranean to Hong Kongers – celebrating love, happiness and savoire-vivre
Visit Conspiracy Chocolate and The Whisky Library’s bean-to-bar, grain-to-glass pop-up in Hong Kong’s IFC Are you naughty, or are you nice? Smokey or sweet? Complex or bitter? This holiday season brings together Hong Kong’s home-grown chocolate makers and spirit curators, launching their first pop-up in IFC mall. Launched on November 11, the pop-up will run till May 2023, and if the sound of
How Basin is bringing a taste of the Mediterranean to Hong Kong Basin sits nestled in the heart of the restaurant district of Central. A slice of the Mediterranean translated in its refined decor of classy marble table tops, velvety cool grey chairs, gold accents and facades of deep sea blue. A pristine open kitchen brings a live show where chefs hustle
Hong Kong food guru Simran Savlani’s journey to A Spark of Madness The pandemic pushed many of us to a standstill in our lives. But, whether in terms of careers or our personal lives, we often must choose between fight or flight in tackling our problems. A Spark of Madness founder Simran Savlani chose the latter. Her career unknowingly and unexpectedly took
Will insects be the next steak dinner? You’ve probably heard of brands like Impossible and Beyond Meat making alternative plant-based “meats” for those of us looking for a more climate-friendly protein. But it turns out that, for the non-vegans out there, there’s another solution for curbing carbon-heavy meat habits – insects. For people from the West,