Sri Lanken native Gisela Alesbrook re-creates the flavours of her home country at Hotal Colombo, where the kitchen she helms gives Hong Kong a rare taste of the South Asian cuisine. Be sure to try the kothu, a signature Sri Lanken dish combining your choice of protein – chicken, pork, shrimp or crab – with shredded roti, vegetables and egg.

Neapolitan soul food with a view at FALCONE The Peak. There are few places in Hong Kong where the food competes with the view—but at FALCONE’s new outpost atop The Peak, both demand your full attention. The much-loved neo-Neapolitan pizzeria, a cult favourite since its debut at IFC, has ascended to new heights, bringing the spirit of Naples to one of the city’s most iconic vantage points.

Browse through a curated selection of ready-to-wear, leather goods, shoes, and accessories from the collection, including exclusive items available only during the pop-up period. Guests can also indulge in a delightful selection of food and beverages curated in by the Michelin-starred restaurant, Belon.

Logan’s early career was spent working alongside Vietnamese and Guatemalan immigrants on the pass in the American South, becoming “familiar with chilli and fish sauce”. Hooked on exploring flavours in far-flung locales, he became enamoured with Vietnam...

Join us as we explore Hong Kong’s culinary wonders in the debut episode of ‘Where chefs eat’ presented by Tatler Dining. In this episode, we’re guided by three top chefs, including ArChan Chan of Ho Lee Fook.

Each new year brings new hopes, dreams and resolutions. Stephenie Gee hears from eight chefs from some of Hong Kong’s top establishments as they share theirs.

於灣仔芬名酒店 (The Fleming) 地下的 Osteria Marzia，主打 意大利的精緻海鮮美食，將南意海岸的寫意時光帶進城中。

"While no one is quite certain where Swiss chicken wings originated, rumour is that it was a classic case of translation gone wrong," said ArChan Chan, executive chef of Ho Lee Fook, a creative Chinese restaurant in Hong Kong.

At this time of excess, Gabrielle Kirstein of Feeding Hong Kong and Black Sheep’s Syed Asim Hussain remind us of those struggling to put a meal on the table.

IN A CITY NOT EXACTLY short of a restaurant, prolific Hong Kong hospitality group, Black Sheep continues to raise the bar with its latest launch, The Magistracy.

Taiwanese celebrity chef André Chiang and entrepreneur Syed Asim Hussain of Hong Kong’s Black Sheep discuss their impressive culinary journeys and the future of gastronomy.

原來中環蘭桂坊內有著一間主打高質極上鐵板燒的「Crown Super Deluxe」，匯集了資深日本師傅，分別提供三款鐵板燒套餐，包括鹿兒島和牛、龍蝦、鵝肝等豪華食材。餐廳也推出廚師發辦鐵板燒套餐，主廚自由發揮，根據喜好與時令選材入饌烹調，更有新鮮感。