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Tatler Dining Hong Kong

Tatler Dining Hong Kong

2020

Tatler Dining Hong Kong Best Restaurants has been the indispensable dining guide for connoisseurs since 1984. With local food and wine experts covering over 250 of Hong Kong and Macau’s top restaurants, cafes and bars, the guide is the last word in good taste.

Pays:
Hong Kong SAR China
Langue:
English
Éditeur:
Tatler Asia Limited
Fréquence:
One-off
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2 min.
a time for sharing

IN THE best of times, and in the worst, we can always rely on the power of a good meal. There’s no doubt that 2019 has been a challenging year for Hong Kong and that’s why, for the 2020 edition of T.Dining, we ran with the theme ‘United We Dine’—an issue dedicated to celebrating the connections between people and food. Our small team has long been committed to bringing the best of gastronomy together on the pages of this magazine, through daily content on our website, and through our now-regular series of events designed to create genuinely meaningful experiences for our community of food lovers. Over the years, this ambition has never wavered—we’ve long believed in championing the hard work of the hospitality industry, and creating opportunities for meaningful exchange. There…

3 min.
contributors

Chris Dwyer Chris Dwyer is a freelance food and travel writer for platforms including CNN.com, BBC Travel, South China Morning Post, inflight magazines and luxury lifestyle titles. The cultural resonance of quality produce is a particular passion and he has reported on jamón ibérico in southern Spain, caviar in China, pufferfish in Japan, oysters in England, and wagyu in Australia. He has also interviewed culinary giants including Alain Ducasse, Elena Arzak, Anthony Bourdain, Daniel Humm and Dominique Crenn. Joanne Liu With over a decade in the food industry, Joanne trained as a professional chef in New York City before transitioning to food research and recipe testing for names including Jeffrey Steingarten and The Food Network. For the past six years in Hong Kong, she has been specialising in F&B communications and consulting having…

2 min.
the awards

Since 2013, T.Dining has hosted the annual Best Restaurants Awards to celebrate the achievements of the hospitality industry in Hong Kong and Macau. A natural extension of the Best Restaurants guide, published since 1984, the awards have become the event of the year attracting hundreds of leading chefs, mixologists and F&B professionals from the region. MORE THAN 600 guests from across the world of F&B arrived at the Hong Kong Ocean Park Marriott Hotel on November 19, 2018 to toast to the achievements of their peers. It was the sixth annual T.Dining Best Restaurants Awards, a firm fixture on the culinary scene and our flagship event that aims to spotlight and champion the hard work done in the hospitality business over the past year. From unveiling the year’s Top 20 Best…

3 min.
le peak, c’est chic!

HONG KONG DESTINATIONS don’t come much more iconic than Victoria Peak – and now, thanks to the recently reopened Peak Galleria, there are plenty of great new restaurants delivering food that’s every bit as spectacular as those majestic skyline views. It’s great news if you’re a keen hiker, too, as it’s perfect for enjoying breakfast or lunch after a stroll with friends, family or your pets. Designed to make the most of its magnificent location, the renovated Peak Galleria features a striking curved gem-like entrance – an ultra-modern, all-glass façade that allows an abundance of natural light to stream inside, meaning visitors can bask in the changing seasons and natural surroundings. In addition to its much-loved rooftop, which boasts glorious panoramic views across the city, Peak Galleria is now home to…

8 min.
culinary renegades

TO SAY that the face of fine dining has changed over the last decade is to state the obvious, but to presume that it has merely shed its once-stuffy disposition for a more informal invitation to wine and dine would be a greater understatement. The concept of haute cuisine continues to evolve in embracing a wider, more progressive gamut of gourmet experiences, making room for a new generation of culinary cowboys and providing a refreshing shift away from the mainstream. This is especially evident in Asia’s culinary capitals, from the sunny island-state of Singapore to the bustling gastronomic plains of Tokyo. However, don’t think these are just revised invitations to lick your plate or listen to ocean sounds during your seafood course. If anything, while a maturing market of food lovers…

4 min.
what’s the new luxury?

FRENCH INTERDISCIPLINARY social scientist Claude Fischler once said: “The way any given human eats helps to assert its diversity and hierarchy… and at the same time, both its oneness and otherness of whoever eats differently.” Such is the unspoken rule of every gourmand and foodie clocking in at the restaurant du jour and then posting it on social media. Despite world economic and sociopolitical upheaval, consumer trends in matters of the palate, especially with regards to luxury food, don’t seem to be decreasing. In essence, the 1% will continue to order their oysters and champagne (and let themselves eat cake), while the 99% will try to keep up with the Joneses with reposts on Instagram. Established European luxury ingredient icons such as caviar, foie gras and truffles will indomitably hold their share.…