Auspicious eating
Hello,
Chinese New Year is when restaurants stop flirting and commit. Menus get longer, tables louder, and chefs show you exactly how they think a celebration should taste. This week’s edit looks at the places that cook (or bake) for the occasion with food built for sharing and celebrating.
And then there’s Peking duck, still one of the city’s greatest showpieces. With bronzed skin that crackles and accompaniments that lift, all packed inside soft pancakes. We’ve mapped out where Hong Kong handles it best, in rooms that know the proof is in the bird. Keep reading for more.
In good taste,
Fontaine Cheng
Regional Dining Editor, Tatler Asia
Editor’s Picks
Where to find the best Peking duck in Hong Kong
Named after China’s capital city and hailing from the imperial kitchens of the Ming Dynasty, Peking duck is the dish that food dreams are made of. Golden, crispy skin gives way to succulent and deeply flavourful meat. So, here’s our guide to the restaurants serving the best birds in the city.
MORE DINING STORIES
Interesting flavour pairings that work, from chocolate to watermelon and more
For the love of tinned fish: How the humble sardine went from pantry staple to wellness food
Rice alternatives 101: adlai, quinoa, freekeh, and many more
A short tour of Asia’s most definitive spicy sauces
Tatler Tidbit 🎪
For those who have wanted to try Neighborhood’s yellow wine chicken rice, you’re in luck. It lands at Victoria Park’s Lunar New Year Fair this February, alongside top venues including Indian restaurant Leela, Red Hot Chef contest champion Sick! Burger and more, debuting 20 delicious dishes. From February 11 to 16, festive flavours meet fair food at the Red Hot Chef – Feast of the Year.
Around Asia
SINGAPORE | Raffles Hotel announces the return of visionary chef André Chiang with the launch of 1887 by André
MALAYSIA | The best bars to continue your Dry January
PHILIPPINES | These are the best private dining rooms
