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Why We Love Hong Kong
Hong Kong's leading tastemakers celebrate the city's vibrant dining scene by sharing their favourite food memories
Collection
Yung Kee's Yvonne Kam On Why Stinky Tofu And Pomelo Skin Are Essential Hong Kong Dishes
Dining
The third generation owner of iconic roast goose restaurant Yung Kee shares her fondest Hong Kong memories
Curry Fishballs Are One of Hong Kong’s Greatest Food Inventions, According To Peggy Chan
Dining
While the founder of Grassroots Initiatives is all about plant-based eating, there are some Hong Kong memories that stick around
Four Seasons' Pastry Chef Ringo Chan On His Favourite Hong Kong Ingredients For Dessert
Dining
The executive pastry chef at Four Seasons Hong Kong loves all things sweet, but there's one pastry that takes him right back to his childhood
How Hong Kong's Vegetables And Char Siu Inspire Bakehouse's Gregoire Michaud
Dining
This humble fishing village taught this top baker how to fully appreciate its rainbow of fresh produce—and its fantastic roast meats
The Best Noodles In Hong Kong, According To Food Stylist Gloria Chung
Dining
The founder of styling agency The Props Dept shares her insider food tips and her favourite local spots in Hong Kong
Why Hong Kong’s Cha Chaan Tengs And Dai Pai Dongs Are Nana Chan's Favourite Food Experiences
Dining
These Hong Kong institutions are go-tos whenever she's happy or stressed, says the founder of tea cafe Teakha
Why Pineapple Buns Hold A Special Place in Designer JJ Acuna’s Heart
Dining
The founder and creative director of JJ Acuna / Bespoke Studio is a big fan of Hong Kong's local bakeries
Rohit Dugar Of Young Master Brewery On His Obsession With Fermented Tofu
Dining
For the founder of one of Hong Kong's most iconic craft beer breweries, there is nothing better than the combination of fuyu and jerk chicken
Why Hotal Colombo's Gisela Alesbrook Loves Hong Kong's Instagrammable Egg Waffles
Dining
The Sri Lankan chef shares her top local ingredients and why eating noodles at a small Peel Street canteen is a quintessential Hong Kong experience
Kosei Kamatani On Why Mong Kok Street Food Would Be His Last Meal
Dining
The flavours of Hong Kong, from pungent XO sauce to mustard-slicked squid skewers, are a large part of the Via Tokyo founder's memories
Why Tai O's Shrimp Paste Is The Best Hong Kong Ingredient, According To Gigi Paulina Ng
Dining
The fourth-generation owner of Ser Wong Fun, one of Hong Kong's culinary stalwarts, shares her favourite flavours of the city
Cookie Vission’s Winnie Pang On Her Favourite Egg Tarts In Hong Kong
Dining
Cookie Vission’s founder Winnie Pang loves neighbourhood bakeries and browsing the markets for inspiration
Man Wah’s Wong Wing-Keung On Why Young Ginger Is An Oft-Overlooked Local Delicacy
Dining
The executive Chinese chef at Mandarin Oriental, Hong Kong’s iconic Cantonese restaurant shares his expert culinary tips and favourite food memories
Two Moons Distillery's Dimple Yuen On Why She Loves Fermented Tofu With Red Wine
Dining
The co-founder of Two Moons Distillery believes that it’s people and their stories that make food so special
Why Snake Soup Is Vicky Lau’s Comfort Food
Dining
From traditional dishes to local producers, Tate Dining Room’s chef-owner shares her quintessential Hong Kong food experiences
Billy Ha On Why Wok Hei Is Essential In His Favourite Cantonese Dish
Dining
The multi-talented photographer and co-founder of Dio loves Hong Kong’s traditional ingredients and old-school eateries
Max Levy Of Okra On The Hong Kong Foods He'll Miss
Dining
Okra’s chef-owner shares the local delicacies he loves eating and cooking in Hong Kong
Charlene Dawes Of Tastings Group On Her Most-Loved Childhood Eats
Dining
The owner and managing director of the company behind VEA, Quinary, Draft Land and more gets nostalgic about local bakeries and cha chaan tengs
Samsen’s Adam Cliff On His Favourite Hong Kong Food Moments
Dining
The chef-owner of Samsen loves how Hong Kong diners embrace new flavours
Why Chinese Plums Are Ando's Pastry Chef Joanna Yuen's Favourite Local Ingredient
Dining
Ando’s head pastry chef can find multiple uses for this underrated fruit at every stage of their growth
