Thanks to a proliferation of Buddhist dining establishments, vegetarian restaurants have always been around in Hong Kong. But it’s only in the past couple of years that they’ve gone from humble mom-and-pop stores to seriously stylish dining establishments in their own right—...
Lazy Brunch
The Mistral
Offering an array of Italian favorite dishes including Italian cured meats, pan-fried duck liver, roasted suckling pig and more as well as free-flow prosecco or Moet & Chandon champagne, The Mistral is the perfect place to spend Easter Sunday with the kids. Children have...
HK Magazine: What made your family decide to close down the fish ball shop when your food is so sought-after?
Kenneth Tse: The price of fish has been soaring crazily these past few years, and its supply and quality are also deteriorating. It’s also tougher to hire good staff—young...
It seems like the people of Hong Kong have become besotted with Canadian chefs and ingredients lately. Maybe the Canucks have finally learned a thing or two from their Australian counterparts who started wowing the world with their innovative cuisine decades earlier; both countries share a similar...
On Getting Started
I never really planned this. I didn’t do baking when I was young. As a child, I loved celebrating and I still do. I loved to host parties and decorate everything. When I was at college, I’d always look in the bakeries and see the cute cupcakes. I just felt like I...
Awfully Chocolate
Awfully Chocolate was founded with one simple aim in mind: to create a really good chocolate cake. As it emphasizes quality over variety, it only sells dark chocolate cake (with layers of moist cake and fudge), ice cream, and truffles. A few variations are available, such as...
Working in an open kitchen in New York’s Daniel, Cheng quickly realized he enjoyed the aspects of entertainment and exchange where customers could watch every step of the culinary process. He learned to read the subtlest facial expressions as restaurant patrons sampled fares he’d...
The rise of the private kitchen has been one of the most exciting things to happen to Hong Kong’s dining landscape over the past few years. Stymied by high rents and tough government restrictions on restaurants, talented chefs have rented commercial units, transformed them into home-like...
You could say Jean-Yves Chatte was a bit of a visionary when he came from France to Hong Kong with his family more than 20 years ago to set up a B2B wine distribution business in Hong Kong.
“When I moved with my wife and young kids to Hong Kong to sell wine, people thought I was nuts,”...
