Wagyu beef, often referred to as the 'Rolls-Royce of beef,' is highly prized for its marbling, rich flavor, and health benefits. Its popularity remains strong in Hong Kong and globally. Wagyu is a specific breed of Japanese cattle known for its high levels of intramuscular fat. The beef is graded on a scale that measures marbling quality, with higher scores indicating superior quality. Wagyu cows are raised in low-stress environments with luxurious care, contributing to the meat's superior taste. AP Place Hong Kong Co Limited sources Wagyu from the Oda Chikusan ranch in Kagoshima, known for its five-star treatment of cows.

Don Ng, executive pastry chef at The Royal Garden in Hong Kong, was awarded the Best Pastry Chef for the 2023 edition of South China Morning Post’s 100 Top Tables fine dining guide. With 15 years of experience, Ng specializes in French and Japanese pastries and oversees the production of a wide variety of cakes, biscuits, and pastries at the hotel. He faces challenges such as managing workflow and staffing, while also striving for continuous improvement and creativity. Ng draws inspiration from social media, daily life, and personal experiences, translating unique flavors into his cake designs. His work is characterized by a refined elegance and highly decorative finishes, with one of his proudest creations being last year’s Mother’s Day cake.

Hong Kong's culinary scene is embracing art with various restaurants offering art-inspired menus and events. Mandarin Oriental's Mandarin Grill + Bar features a menu inspired by famous artworks, while Veda collaborates with artist Riya Chandiramani for a plant-based dining experience. Rosewood Hong Kong celebrates Art Basel with a series of masterclasses and special dinners. K11 Musea's Art Karnival includes graffiti-inspired afternoon teas and artfully plated dishes. Other notable mentions include Castellana's five-course Art Week menu, Island Shangri-La's Art on the Plate afternoon tea, and Four Seasons' participation in the art-inspired culinary events.

Hong Kong's culinary scene is embracing art-inspired menus, with notable establishments like Mandarin Oriental, Rosewood, and K11 Musea offering unique dining experiences that pay homage to famous artworks and artists. These events feature collaborations with renowned chefs and visual artists, creating visually stunning and flavorful dishes. Highlights include Mandarin Oriental's Banksy-inspired dessert, Rosewood's expert-led culinary series, and K11 Musea's street art-themed offerings. The initiatives are praised for their creativity and execution, providing diners with a feast for the senses.

Hotpot, a beloved winter comfort food in Hong Kong, has a rich history with debated origins ranging from the Zhou dynasty to Mongolian traditions. Various experts from renowned hotpot establishments like Megan’s Kitchen, Dong Lai Shun, Cloud Nine Hotpot, Lui’s Chong Qing Hotpot, and Wulao share insights into the diverse styles and regional variations of hotpot. The article highlights the social and cultural significance of hotpot dining, emphasizing the joy of communal cooking and eating. Cooking tips from chefs stress patience, proper cooking times, and the order of ingredients to enhance the dining experience.

Top chefs across Asia are innovating with white truffles, an expensive and decadent ingredient, in a variety of dishes. Andrea Zamboni of Hong Kong's Radical Chic appreciates the truffle's enhancement of dishes and its terroir connection. Chefs like Vincent Thierry of Bangkok's Chef's Table and Tam Kwok-fung of Macau's Wing Lei Palace are incorporating truffles into both traditional and novel dishes, including vegetarian appetizers and Chinese cuisine. Desserts are also a new frontier for truffle use, with creations from Hong Kong's Howard's Gourmet and Castellana. The chefs' creations reflect a deep appreciation for the ingredient's unique flavor and ability to elevate a dish.

Fine dining chefs are increasingly embracing the 'garden to plate' movement, focusing on sustainability and self-sufficiency. Pioneers like Blanc at Le Manoir and newer advocates like Darren MacLean in Canada are integrating extensive gardens into their restaurant operations, producing a wide variety of organic vegetables and herbs. Resorts like Soneva Fushi in the Maldives are also adopting these practices, contributing to both environmental sustainability and guest health. This trend is driven by a growing interest in the provenance of food and the desire for greater control over food consumption, especially highlighted during the Covid-19 pandemic.

Hong Kong's top chefs are increasingly adopting sustainable practices in fine dining. Richard Ekkebus of The Landmark Mandarin Oriental has a seven-point manifesto for Amber, emphasizing minimal environmental harm and ESG performance. Michael Smith of Moxie focuses on regenerative sourcing from local farms, while Vicky Lau's Mora champions a 'bean-to-table' concept with sustainable soybeans. Roganic also prioritizes sustainable seafood and has introduced recycling initiatives. These chefs believe that sustainable practices not only benefit the environment but also enhance the taste and nutrition of dishes.

Airports Council International (ACI) Europe reported a significant increase in passenger traffic for July 2022, with the top five European airports doubling their traffic compared to July 2021. Istanbul remained the busiest airport, followed by London Heathrow, Paris CDG, Amsterdam Schiphol, and Frankfurt. The growth was driven by leisure travel and transatlantic demand, although numbers were still below pre-pandemic levels. The EU+ markets saw almost double the passenger traffic, with notable increases in Ireland, the UK, Finland, Slovakia, and Iceland. ACI Europe Director General Olivier Jankovec emphasized the need for the EU to normalize airport slot rules to sustain recovery.

The 2022 Airports Council International (ACI) Customer Experience Global Summit in Krakow, Poland, emphasized the importance of the human factor in airport experiences and addressed accessibility issues. ACI World Director General Luis Felipe de Oliveira highlighted the interconnectedness of customer experience and the impact of the pandemic on consumer behavior. The summit introduced the ACI Airport Customer Experience Accreditation programme to improve accessibility for passengers with disabilities. Keynote speaker Steven Van Belleghem underscored the significance of the human factor in customer experience. The event also saw the launch of the Accessibility Enhancement Accreditation programme, aimed at fostering continuous accessibility improvement at airports.