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T.Dining by Hong Kong TatlerT.Dining by Hong Kong Tatler

T.Dining by Hong Kong Tatler


Hong Kong Tatler 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.

Hong Kong SAR China
Edipresse Media Hong Kong Ltd
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access_time2 min.
stamp of approval

There comes a moment in every food writer’s career where they think “This is it. I cannot keep doing this.” Perhaps it comes after a particularly nasty bout of bowl time, no thanks to that seemingly innocent looking oyster. Maybe you catch yourself saying things like, “gosh, it’s nice to have a bit of pilsner after all that champagne, isn’t it?” and are immediately forced to confront your priorities in life. Or, sometimes, it hits you when you find yourself devolving into a rotation of stretchy trousers and stain-proof smocks as a reasonable substitute for any sartorial sense. It’s an exaggeration, of course, but not without the tiniest rice grain of truth. The reality is, I love what we do. Our T.Dining universe allows us to wax lyrical about the things…

access_time4 min.
the t.dining panel

LYNN FUNG Lynn is a former editor of T.Dining Best Restaurants, and now is the director of her family’s private museum in Sheung Wan. Although her current role requires much less dining out than her previous one, she still enjoys giving her opinion on all things food-related. CATHY FELICIANO-CHON Cathy is the founder and managing director of CatchOn, a brand communications and PR consultancy, specialising in hospitality. In addition to working with some of leading hotel brands, CatchOn represents The World’s 50 Best Restaurants Awards, Asia’s 50 Best Restaurants Awards and Madrid Fusion Manila. CatchOn produces the annual Future of Food report, a globally recognised trend forecast. ESTHER WONG Esther is the former assistant editor of T.Dining Best Restaurants. She lives to travel and discover different flavours from around the world. When not sampling some…

access_time3 min.
the dumpling connection

Dim Sum Duets is a project that champions both our local traditions and the most talented chefs working today How much innovation can Chinese food take, really? When it comes to the question of parting ways with tradition, it seems to us that there’s a tendency to see things in black and white—that is, the belief that certain things are meant to be untouched. But we’re not going to argue about how tiresome it is to continue seeing “upgrades” such as chefs putting gold leaf on har gao, or using caviar in place of the more humble crab roe to embellish their siu mai. These accoutrements, at best, are distractions—a hollow attempt to add a false value proposition to dishes that have been perfected over decades, even centuries. But to stop…

access_time2 min.
new beginnings

There really is no other event like it—a night when hundreds of Hong Kong and Macau’s top chefs, F&B professionals and food lovers gather together to celebrate the achievements of the industry’s most talented names. Combine that with a stunning venue year after year, free-flow champagne and top-notch canapes, and you have the T.Dining Best Restaurants Awards—an annual event that has grown to become a firm fixture on the scene. In 2017, Hong Kong Tatler made the step to revamp the printed restaurant guide, transforming it from a simple pocket-sized listings booklet to a full-fledged lifestyle magazine, combining stories focused on the local dining scene and the tastemakers driving the culinary zeitgeist, as well as more than 200 updated restaurant and bar reviews. To celebrate, we hosted an epic soirée that…

access_time3 min.
full steam ahead

From primitive man to chefs running Michelin-starred kitchens, people have been harnessing the point at which water changes from its liquid form to gas for cooking for millennia. The origins of steaming are almost impossible to isolate, for it plays a starring role in formative human history across the globe, often marking a significant step on our path towards sophistication. Steam pits dating back 10,000 years have been discovered in the American southwest, while some of the earliest examples of cooking with steam date back to Stone Age civilisations in Europe. In contemporary terms, the method is most associated with the bamboo steamers of Chinese cuisine, a practice that can be traced back 3,000 years to the Shang dynasty, a time delicious and nutritious food was highly valued and food preparation…

access_time9 min.
building blocks the cantonese pantry basics, reinvented

For centuries, Chinese people have believed that the key to life depends on seven pantry essentials: wood, rice, vinegar, salt, soy sauce, oil and tea. Also known as the “seven staples that run our lives”, not only are these the basics in our everyday larder, we also make it our mission to fulfil these basic needs in order to create a good life. Chinese culinary heritage shares a similar philosophy of balance—our essentials help shape who we are, and in return we strive for more to cover the basics. To honour of the significance of these pantry staples, seven of the city’s best Chinese chefs present their ideal ways to showcase the unique characteristics of each ingredient. There’s a good reason wood tops the list of pantry essentials—no heat means no…