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-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.

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.

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.

Wellness experts in Hong Kong share tips to combat holiday stress and anxiety, highlighting societal pressure and travel restrictions as triggers. Anastasia Williams emphasizes creating new traditions and nurturing oneself, while Shoshana Weinberg and Dr Tania Bardhan discuss the importance of maintaining connections and self-care. Treatments and programs such as acupuncture, deep tissue massage, and wellness retreats are suggested, alongside simple at-home practices like breathing exercises and setting intentions. The experts advocate for self-love and kindness during transitional times.

Hong Kong boasts a vibrant martini bar scene, with establishments like Argo at Four Seasons and Darkside at Rosewood Hotel offering classic and innovative takes on the cocktail. Beverage experts like John Nugent and Lorenzo Antinori emphasize the martini's timeless appeal and the creative possibilities it presents. Signature drinks such as the K&B Martini and the Argo Martini showcase unique ingredients and methods, while bars like Terrible Baby introduce 'new classics' like the Pornstar and Espresso martinis. The article suggests that the martini's evolution ensures its enduring popularity.

Hong Kong's fine dining restaurants, including Tate Dining Room, Roganic, and Wing Lei Palace, are adapting to the pandemic by focusing on sustainability, local sourcing, and enhanced safety measures. Chefs and managers emphasize the importance of maintaining high standards, personalized service, and innovative practices. Despite challenges, there is optimism about the future of fine dining, with a strong emphasis on guest safety and trust.

Noodles have been integral to Korean cuisine and culture since the Three Kingdoms period, symbolizing long life and special occasions. In modern times, particularly in K-dramas, ramyeon noodles have taken on a sexual innuendo similar to 'Netflix and chill,' originating from the 2001 film 'One Fine Spring Day.' This dual meaning is often used for dramatic or comedic effect in series like 'What’s Wrong with Secretary Kim' and 'Crash Landing on You.' The article explores the historical, cultural, and symbolic significance of noodles in Korea and their evolving role in popular culture.

Despite the challenges posed by Covid-19, seven new restaurants and menu launches have emerged in Wan Chai, Hong Kong. Highlights include Gregoire Michaud’s Bakehouse with its artisan dishes, Spanish tapas at 22 Ships, and innovative Indian cuisine at Gunpowder Indian RestoBar. Other notable mentions are Ruam for Thai dishes, La Piola for authentic Italian cuisine, The Pawn with a Mediterranean focus, and Himalaya Restaurant offering Nepalese and Indian dishes. Each venue brings unique flavors and dining experiences, contributing to the vibrant food scene in Wan Chai.

Seamus Blackley, known for his work on the X-Box, baked bread using 4,500-year-old Egyptian yeast, highlighting the fascination with ancient culinary practices. The article explores various long-lasting food traditions, including perpetual stew, French pot-au-feu, Thai beef noodle soup, Chinese master stock, and kombucha. These practices emphasize the cultural and historical significance of maintaining and enhancing flavors over time, with some methods dating back centuries. The health benefits and cultural origins of kombucha are also discussed, showcasing the enduring appeal of fermented foods.

Causeway Bay’s Times Square and its surrounding streets offer a diverse array of dining options. Highlights include Nikushou, known for its exemplary yakiniku and Wagyu dishes; Sakti Elixir, which excels in plant-based cuisine under the guidance of Arnaud Hauchon; and Greenhouse, a versatile all-day dining spot. Other notable mentions are Pak Loh Chiu Chow for its traditional Chiu Chow cuisine, Sun Kee Noodles for customizable cart noodles, Cafe Terceira for Macanese and Portuguese dishes, and Zeng for its Japanese-inspired set lunches and terrace views.

Numerous fine-dining and Michelin-star restaurants are embracing plant-based and alternative proteins, including insects, in their menus. Chefs like Tom Burney and Matthew Kenney are leading the way with innovative dishes, while renowned chefs René Redzepi and Alex Atala have successfully introduced insects into fine dining. In Bangkok, Surasit Buttama's restaurant, Insects in the Backyard, offers a menu dedicated to insect-based dishes. The Food and Agriculture Organization of the United Nations notes that insects are a traditional part of the diet for billions of people. Celebrities like Angelina Jolie, Salma Hayek, and Zac Efron are also promoting the practice of eating insects.

Harbour City in Tsim Sha Tsui offers a diverse range of dining options, from Michelin-starred European cuisine at Amelia by Paulo Airaudo to fresh sashimi and sushi at Umai SushiKan, and American burgers at BLT Burger by Laurent Tourondel. Other notable mentions include the artistic hotpot dishes at Quan Alley, elegant French cuisine at Épure, contemporary Chiu Chow dishes at GaGiNang, and renowned Singaporean food at Satay Inn. Each restaurant provides unique culinary experiences, complemented by extensive beverage selections and scenic views.

Vicki Williams responds to Cecilia Preziose's letter about the closure of businesses during the pandemic, emphasizing the hardships of owning a restaurant or small business. Williams highlights the financial and personal challenges faced by small business owners, such as low margins, long hours, and lack of benefits. She expresses hope that struggling businesses will survive and urges the community to support them by ordering food and shopping online.

Bonnae Gokson, the founder of Sevva in Hong Kong, has been awarded the Best Ambience award for her meticulous attention to detail in creating the restaurant's atmosphere. Gokson, who likens her role to that of an orchestra conductor, ensures every element from music to decor is in harmony. The space features a sculptural installation with 100,000 silk flowers and custom-made chandeliers, and has been designed to be both visually impressive and practical for various events. Gokson's passion for design and creativity has been recognized with this accolade.

Casu marzu, a traditional Sardinian cheese infested with live maggots, is both a cultural delicacy and a controversial food item. Despite being illegal to sell, it remains popular among adventurous tourists. The cheese is made by allowing cheese flies to lay eggs in pecorino, resulting in a soft, creamy texture as the larvae digest the cheese. While some find its strong flavor and unique texture appealing, others are put off by the live maggots. Safety tips for consuming the cheese include ensuring the maggots are alive and using bread to prevent them from jumping. The cheese is part of a broader tradition of live insect larvae cheeses in Italy and France.

Prawn crackers, made from prawns, tapioca flour, and water, are a popular snack in Southeast Asia, particularly in Malaysia and Indonesia. The preparation involves rolling, steaming, slicing, sun-drying, and deep-frying the mixture. In Malaysia, variations include adding spices and using different types of prawns, while Indonesia boasts a wide variety of crackers, including those made from fish paste and pork skin. The crackers play a significant role in both street food and modern cuisine, with regional differences in ingredients and preparation methods contributing to their unique flavors and textures.

Balut, a fertilized duck egg, is a popular street food in the Philippines, believed to have aphrodisiac properties and health benefits. It was introduced by Chinese traders in the 16th century and has since become a national food. While some find the taste and texture challenging, others enjoy it with beer or in dishes like sorpresa de balut and balut sisig. The food's cultural significance and nutritional value are highlighted, despite its potentially off-putting appearance to some.

Hasma, a delicacy made from the fat surrounding the oviducts of the Asiatic grass frog, is prized in Chinese cuisine for its textural qualities and purported health benefits. Often used in desserts, it is believed to improve skin and balance hormones. Despite common misconceptions about its origins and composition, chefs and authors praise its luxurious feel and subtle flavor. The ingredient is expensive due to its labor-intensive harvesting process and is traditionally consumed for its medicinal properties.

Chefs Franck-Elie Laloum, Simon Rogan, and Cano Chan share their plans for Christmas dinners at their respective restaurants in Hong Kong, highlighting traditional French, British, and Italian dishes. Laloum's menu at Louise features game pâté en croûte and Brittany Dover sole, Rogan's Roganic offers a traditional British roast turkey feast, and Chan's Gradini Ristorante E Bar Italiano presents a romantic Gradini Christmas ball dessert and handmade pasta. Each chef reflects on personal and cultural festive memories, aiming to bring a sense of home and celebration to their guests.

Bird's nest, a delicacy in Chinese cuisine, is gaining popularity among millennials in China due to its perceived health benefits, such as promoting cell regeneration and enhancing immunity. Despite its high cost and the lack of scientific evidence to support all the health claims, bird's nest dishes are featured in premium restaurants like Wing Lei Palace in Wynn Palace, Macau, and Man Wah in Mandarin Oriental, Hong Kong. The nests, made from viscous mucus, are harvested from farmed sources in Indonesia and Malaysia. While the cultural significance of bird's nest is clear, the actual health benefits remain unconfirmed.

The article explores the origins and variations of gnocchi, a traditional Italian dish, highlighting its historical roots and regional adaptations. It discusses the importance of potato variety and preparation methods in achieving the desired light and fluffy texture. The piece also touches on the cultural significance of gnocchi in various countries, including Italy, Austria, Croatia, Poland, France, and parts of South America. Key figures in the culinary world, such as Giancarlo Perbellini and Maurizio Pace, provide insights into their techniques and preferences for making gnocchi.

Vietnamese spring rolls, known as gỏi cuốn, nem cuốn, and bánh cuốn in different regions of Vietnam, are a culinary staple with Chinese origins. Chef Peter Cuong Franklin of Anan Saigon and Nhau Nhau in Ho Chi Minh City explains that while the dish has been adapted to Vietnamese tastes, it traditionally consists of rice paper filled with rice vermicelli, raw vegetables, fresh herbs, and protein, served with a regional dipping sauce. Hien Huynh of The Nam Hai Cooking Academy emphasizes the importance of freshness in ingredients and preparation. The dish's global popularity is attributed to its fresh, healthy qualities, and it represents a snapshot of Vietnamese local life.

The pavlova, a meringue-based dessert, is at the center of a culinary debate between Australia and New Zealand regarding its origins. Both countries claim the creation of the pavlova, named after Russian ballerina Anna Pavlova. Helen Leach's research suggests the dessert's Antipodean roots date back to 1929 in New Zealand, predating the Australian claim by six years. Annabelle Utrecht and Andrew Paul Wood's upcoming book explores the possibility that the pavlova's origins are not Antipodean but rather Germanic, with similar desserts dating back to the late 1700s. The article discusses the evolution of meringue cakes and the cultural significance of naming desserts after famous individuals, concluding that the pavlova's naming in the northern hemisphere predates its southern counterpart.

Aaharn offers a fine dining experience with Thai cuisine by David Thompson and Boonyapat “Dtoy” Pariyasakul, featuring a tasting menu with wine pairings. Café Claudel serves French bistro-style comfort food with some Asian influences. LockCha Tea House specializes in Chinese tea and vegetarian dim sum. La Brata provides rustic Italian cuisine with fresh pasta and pizzas. Statement offers British cuisine in a historic setting. MiMi2Go focuses on healthy Korean dishes, and HC: Bistro, run by the Hong Chi Association, serves international cuisine with a semi-open kitchen.

Hong Kong's Wong Chuk Hang area is becoming a hotspot for food enthusiasts, offering a diverse range of cuisines from Thai to African. Notable establishments include Golden Monkey X Pho Bar, known for its pho and Asian dishes; Beef & Liberty, a popular burger brand; Sensory Zero, praised for its international menu and coffee; Chopsticks Fork N Knife (CFK), offering Asian and European fare; Pattaya Thai Food, a neighborhood favorite for Thai cuisine; and Africa Coffee & Tea, which stands out for its African dishes and support for sustainable farming and refugees.

Chicken tikka masala, a dish popular in the UK, is often believed to have been created by a Bangladeshi chef improvising with tomato soup to satisfy a customer. The story has many variations, with one claim tracing its origin to the Shish Mahal restaurant in Glasgow in 1971. The dish's tikka component dates back 5,000 years to the Mughal dynasty, where it was developed to avoid choking on chicken bones. Despite its popularity in the West, experts like Ashutosh Bisht and Satpal Sharma consider chicken tikka masala to be Indian at heart, with its ingredients and cooking techniques rooted in Indian cuisine.

Laksa, a spiced noodle soup popular in Malaysia, Singapore, Indonesia, and southern Thailand, has numerous varieties, with Singapore laksa and Nyonya laksa being the focus. Both types share common ingredients like prawn stock, coconut milk, and a spice paste. Nazlina Hussin, a laksa expert, asserts that Nyonya laksa, developed by Straits Chinese, predates Singapore laksa, which originated in the Katong area of Singapore in the 1960s. The dish's name may derive from the Sanskrit 'laksha' or the Persian 'lakhsha.' Despite debates over its origins, laksa remains highly celebrated.

Nasi lemak, a beloved dish in Malaysia, is often considered the country's national dish. While traditionally served with fried anchovies, peanuts, boiled egg, and cucumber, modern variations include chicken or beef rendang and sambal cuttlefish. The dish's name is debated, with some attributing it to the Malay words for rice and fat, while others cite a historical anecdote involving a widow and her daughter. The origins of nasi lemak are traced to the west coast of Malaysia, though Singapore also claims it due to its historical and cultural ties to the Malay Peninsula. The dish has evolved differently in Singapore, with a sweeter sambal and variations in egg preparation.

The article highlights seven notable restaurants in Kowloon's Elements and Olympian malls, each offering unique dining experiences. The Ritz-Carlton Hong Kong's Ozone is praised for its luxurious Sunday champagne brunch. Tango Argentinian Steak House is recommended for its quality Argentinian beef and diverse menu. Obihiro Hageten stands out for its premium Hokkaido cuisine. Madam S’ate is favored for its all-day menu and alfresco dining. Paradise Classic is popular for its lively ambiance and Nanyang-style Chinese cuisine. Lemongrass is appreciated for its variety of Thai set lunch offerings. Habitu is known for its quality coffee and all-day dining options.

Chris Ballard, co-founder and design director of Lex Design Agency, has designed The Simulator, a luxury home-racing system room priced at US$1.68 million. The Simulator offers a 12-meter OLED digital screen with 4K resolution, hidden ventilation, advanced lighting that simulates daylight or night sky, and a surround-sound system. It features two modes, viewing and racing, with exclusive access to Formula One Liberty Media's cameras and a Formula One racing simulator. The cost breakdown includes the screen, furnishings, lighting, simulator, weather app heating/cooling connectivity, and camera connectivity.

Three renowned Hong Kong chefs share their favorite Christmas dishes, blending personal anecdotes with detailed descriptions of their culinary creations. Guillaume Galliot of Caprice reminisces about family traditions and highlights a venison fillet dish. Theo Randall of Theo Mistral focuses on his Italian-inspired fish stew and duck pasta, sharing a humorous family story. Bryan Nagao of Town incorporates his Hawaiian heritage into his Christmas menu with pipikaula and a unique chestnut dessert. The article emphasizes the chefs' personal connections to their dishes and the festive spirit at their respective restaurants.

Singapore's national dishes, including Hainanese chicken rice, chilli crab, bak kut teh, laksa, and satay, are celebrated for their unique flavors and cultural significance. These dishes, originating from various influences, have been adapted and perfected in Singapore, making them integral to the local cuisine. The Singapore Tourism Board highlights these dishes as key attractions for both locals and visitors, emphasizing their historical and culinary importance.

Singapore is gearing up for the Formula One Grand Prix, featuring the world's only night race and support races like the Ferrari Challenge Asia-Pacific, TCR International Series, and Porsche Carrera Cup Asia. Changes to the event aim to enhance excitement, with a challenging track that includes 23 tight corners. The event also offers concerts with international artists like KC and The Sunshine Band, Kylie Minogue, and Imagine Dragons, coinciding with the Mid-Autumn long weekend. Travel packages are available, and visitors can enjoy various attractions like the National Gallery Singapore, the Singapore International Festival of Arts, and indoor skydiving at iFly Singapore, among others.

The article discusses the importance of sustainability in the culinary industry, emphasizing the need for a shift towards recovery and reclamation for the longevity of restaurants and the well-being of the planet. Chef Darren MacLean highlights that the concept of sustainability is not just a buzzword but a necessary foundation for the future. The article suggests that the culinary industry must evolve in what it serves to diners, implying a change in menus and food sourcing practices to address environmental concerns and ensure the sustainability of the industry.

The Lechang Gorge Reservoir in Shaoguan City, Guangdong province, China, is facing severe water pollution due to waste accumulation over an area equivalent to 28 football pitches. The rubbish, consisting of household items and industrial waste from upstream, poses a threat by potentially releasing toxic pollutants into the water supply for 180,000 households. Efforts to clean up the site are underway, with half of the waste removed after 10 days, and the goal to clear the remainder in the next five days. The reservoir is a critical part of the North River's flood control system within the Pearl River Basin.

Tapas, traditionally a social and appetizing snack in Spain, are gaining popularity in Hong Kong. Lluis Tarrida, a Barcelona native and chef at Comilonas, notes the increasing authenticity of Spanish cuisine in the city. New establishments like BCN, Boqueria, and an upcoming restaurant by Jason Atherton are contributing to this trend. BCN, in particular, is praised for its evolved tapas and social dining experience. Other notable mentions include David Izquierdo at Boqueria and Edgar Barahona at BCN, both bringing their expertise to the Hong Kong food scene. The article highlights various tapas dishes and the growing interest in Spanish cuisine, suggesting that tapas could become a significant trend in Hong Kong.