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Andrew Sun
Andrew Sun has dabbled in many shades of the media spectrum for 25 years, from college radio, TV, print and online columnist to starting film festivals, managing music labels and authoring food books. Someday he will figure what he wants to be when he grows up.
Designer and branding strategist Sonia Lui shares her top eateries in the city, as well as an ‘experience that is hard to beat’ in Japan.
The Hong Kong Ballet’s workshops for novice dancers aged 55 and over are making childhood dreams come true for troupes of young-at-heart Hongkongers.
The Michelin Guide and the 50 Best lists involve no objective, measurable criteria – instead, they favour places backed by deep pockets.
Among the picks of Jeff Rotmeyer, founder of non-profit organisation ImpactHK, are two social enterprises helping the neurodiverse community.
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Loïc Portalier of one-Michelin-star Louise reveals his favourite places to eat beef buns, barbecued pork, Spanish, French and Italian food.
What is it with chefs who take offence when diners ask for salt or other condiments? Thank goodness money talks in Hong Kong.
Sicilian-born Giuseppe De Vuono gives a Thai place ‘a 100 score every time’ and reveals his spots to eat fishball and beef brisket noodles.
Australian Brandon Tomkinson reveals his favourite places to eat in Hong Kong and the Michelin-star spot in Korea he is planning a return to.
Adrian Ng of Mezzanine Makers shares his favourite restaurants in the city for everything from lamb rice noodles to cuttlefish and pasta.
Food politics is to the fore with Trump’s tariffs, from a ‘buy Canadian’ movement to China’s levy on US farm equipment. Where will it end?
Henrietta Tseng, a food and beverage consultant, reveals her top picks in the city for the freshest seafood, traditional dim sum and more.
Wilson Fok is a food writer known for his home-made jams. He shares his top restaurants for dim sum, barbecued meats and sweet and sour pork.
As Year of the Snake begins, Hong Kong snake restaurants are packed. Snake soup is to Chinese people what chicken soup is to other cultures.
Raised in Belgium, Sarah Greene reveals her picks in Hong Kong for an aperitif and snack, dumplings and Thai, Korean and Nepalese food.
Edgard Sanuy talks about bringing Basque grill cooking to Hong Kong at Aire, how being a family man helps him and focusing on his legacy.
Feuille head chef Joris Rousseau shares his go-to places for pan-fried buns, wontons, goose, crab and French food by a chef with ‘the touch’.
A study on minutes of healthy life gained or lost from eating foods including pizza and bacon makes one ponder what is worth the sacrifice.
‘Big fan of soup’ Joyce Yung shares where in Hong Kong she eats ramen, Peking duck, dim sum from a cart and pizza with coffee.
Tricia Yap reveals her sushi treat spot, and where to find the best tsukemen outside Japan and ‘fantastic’ beef clay pot rice in Hong Kong.
Lamb is one of those foods people love or hate. The latter find its flavour too gamey. Alas, there’s no way to pull the wool from their eyes.
Christine Wong, vegan cookbook author, shares her favourite places to eat in Hong Kong and New York, from burgers to egg tarts to sushi.
Ali Ahmadpour, chef at Bedu, on his go-to places to eat in Hong Kong, from a North American diner to dim sum and roast goose restaurants.
Scientists at City University of Hong Kong have invented a device that can mimic flavours by zapping the tongue with an electric current.
Jeweller Chantel Shafie, who has been in Hong Kong over 20 years, shares where she eats classic British fare, traditional dim sum and more.
Ask For Alonzo owner Bart Szyniec talks about opening a restaurant in his native Poland and aspiring to be ‘the Maxim’s of Western eateries’.
US politician Robert F Kennedy Jnr believes seed oils are bad and animal fats are good. Andrew Sun makes some lard choices.
From a Hong Kong-style cafe to a late-night spot to ‘the best Italian in the city’, chef Alvin Leung shares his go-to places to eat.
Grace Lau reveals her favourite places to eat in Hong Kong, from a place that is ‘a piece of history’ to somewhere with ‘heavenly’ food.
Frank Djeng on how he got his start doing commentaries on DVD re-releases – now, a Bruce Lee documentary he co-produced, Enter the Clones of Bruce, is airing on Apple TV in Hong Kong.
