A look back at 40 years of the Tatler Dining Guide

Hello,

With 40 years of history, the Tatler Dining Guide knows a thing or two about staying power. One secret to its longevity? Changing with the times, as any look back at past issues of the publication would show you, especially in a dining scene as mercurial as Hong Kong's. On this momentous occasion, we delved into our archives to see just how the Guide has adapted to the flow of time, as well as looking back fondly at restaurants that have gone, and stayed.

Also this week: why offal is making a comeback on white tablecloths, where Tatler editors go for their burger fix, and a look inside Hong Kong's newest theatrical cocktail experience.

Gavin Yeung
Senior Dining Editor, Tatler Hong Kong

Once relegated to the sidelines, offal is back on the menu. In Hong Kong, five chefs find themselves slicing through culinary conventions to bring these forgotten cuts into the limelight once more