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Hong Kong dining & recommendations
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100 Top Tables
Deep-sea scampi tartare at The Bay by Chef Fai at the Mandarin Oriental, Shenzhen, in China’s Guangdong province. Photo: The Bay by Chef Fai
Food and Drinks

Shenzhen’s The Bay by Chef Fei awarded 1 diamond in ‘China’s Michelin Guide’

The Cantonese restaurant has been recognised for its focus on Lingnan and Chaozhou cuisines, which celebrate freshness and ingredients.

Food and Drinks

Shine muscat grapes grown in Hong Kong? She’s doing it – using baby formula

Food and Drinks

How to make herbes de Provence to give grilled meat and fish a French accent

Food and Drinks

Filipino food’s secret weapon: vinegar, sharpening dishes for centuries

Cooks in the Philippines have used the ‘ingredient of 2026’ to bring out complexity in dishes long before the condiment started trending.

Filipino ceviche, or kinilaw, uses a vinegar marinade to “cook” the raw fish, unlike the Latin American version, which uses citrus juice. Photo: Dreamstime/TNS
Filipino ceviche, or kinilaw, uses a vinegar marinade to “cook” the raw fish, unlike the Latin American version, which uses citrus juice. Photo: Dreamstime/TNS
What to do in Hong Kong

5 of the best things to do in Hong Kong this weekend, March 6-8

Enjoy a coffee and music festival, indulge in art for free, take part in a women’s yoga session and more this weekend in Hong Kong.

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SCMP Highlights

Hangzhou’s fine-dining scene; ‘nostalgia-posting’ trend: 7 Lifestyle highlights

From TCM’s ‘miracle pill’ to the benefits of working past retirement age, here are seven stories from SCMP’s recent reporting.

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Food and Drinks

‘I am currently unemployed’: Culinary Class Wars’ Venerable Seonjae on her fame

South Korea’s first designated master of temple food shares why she’s avoiding commercial hype and her most important cooking virtue.

The Venerable Seonjae attends a press conference for the Netflix series Culinary Class Wars: Black and White Chef Season 2 at the JW Marriott Dongdaemun Square Seoul, in South Korea, on December 17, 2025. Photo: Imazins via Getty Images
The Venerable Seonjae attends a press conference for the Netflix series Culinary Class Wars: Black and White Chef Season 2 at the JW Marriott Dongdaemun Square Seoul, in South Korea, on December 17, 2025. Photo: Imazins via Getty Images
Food and Drinks

The Hong Kong vinyl bars offering music lovers ‘a glimpse into the past’

From a Japanese-style jazz cafe to a ‘relaxed’ DJ bar, these venues offer city revellers musical experiences ‘outside the algorithm’.

Food and Drinks

‘My dad thought I was crazy’: Thai-American chef pushes family joint forward

Justin Pichetrungsi shares how he is transforming Anajak Thai in Los Angeles, which counts John Legend and The Bear actors as regulars.

Wellness

Why electrolyte drinks like Gatorade and Pocari Sweat aren’t always beneficial

Health professionals explain who does and doesn’t benefit from electrolyte supplements and why making them at home isn’t a good idea.

The electrolytes in drinks like Pocari Sweat and Gatorade are electrically charged substances that help regulate chemical reactions in the body. Photo: Shutterstock
Food and Drinks

Dim sum, brunch, ‘a sinful treat’: where a food lover eats in Hong Kong

A food marketing veteran reveals her top dim sum spots and Italian food with a Hong Kong view, as well as her top pick in South Korea.

A weekend brunch spread at Chinesology, one of food marketing expert Catherine Yuen’s favourite dining spots. Photo: courtesy of Chinesology
A weekend brunch spread at Chinesology, one of food marketing expert Catherine Yuen’s favourite dining spots. Photo: courtesy of Chinesology
Food and Drinks

She hated working at her parents’ Chinese restaurant. Now she’s made it viral

Anna Peng shares the daily joys and challenges of running Canada’s Great Fountain Fast Food to its nearly 40,000 followers on Instagram.

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Chinese culture

What is the Lantern Festival? Plus 6 ways to celebrate it in Hong Kong in 2026

Marking the last day of Chinese New Year celebrations, the Lantern Festival has roots that stretch back more than 2,000 years.

Food and Drinks

5 new cafes and coffee shops to try in Hong Kong in March 2026

Whether you’re a fan of rich brewed coffee, delicate tea cocktails or matcha drinks, these five new outlets have something for you.

A drink is poured at Chas by the Time, new multi-level cafe, restaurant and retail space in Sheung Wan dedicated to tea. Photo: Instagram/@chas_bythetime
Food and Drinks

How to use chervil, known as ‘French parsley’, and 2 delicious recipes

Chervil is a close relative of parsley and its subtle aniseed flavour is used in the French fines herbes and bouquet garni herb mixes.

Cannellini beans with shrimp and squid for Features Post Magazine Recipe Column. 21JUN12
Cannellini beans with shrimp and squid for Features Post Magazine Recipe Column. 21JUN12
Food and Drinks

12 new Hong Kong restaurants to try in March 2026, from bistros to boat noodles

New openings include a Japanese-French bistro, a 10-seat culinary studio, Korean and Thai noodle restaurants, plus a whisky bar in Macau.

What to do in Hong Kong

5 of the best things to do in Hong Kong this weekend, February 27 to March 1

From a bar crawl for a good cause to a flea market and an art exhibition exploring China’s economic rise, here are our picks for the weekend.

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SCMP Highlights

Feng shui advice, a mom’s path to pain-free movement: 7 Lifestyle highlights

From a nostalgic trend making a comeback in Hong Kong to exploring China’s Zhongshan, here are seven stories from SCMP’s recent reporting.

How can those born under each Chinese zodiac sign use feng shui to improve their luck in love, money and health this coming year? Feng shui practitioner Andrew Kwan shares advice. Photo: Shutterstock
How can those born under each Chinese zodiac sign use feng shui to improve their luck in love, money and health this coming year? Feng shui practitioner Andrew Kwan shares advice. Photo: Shutterstock
Food and Drinks

Why Hangzhou’s 2-Michelin-star Ru Yuan is ‘a restaurant unlike any other’

Ru Yuan’s chef Fu Yueliang shares why everything from local dishes to design at his restaurant is about transcending Song-dynasty tradition.

Food and Drinks

Where an ‘immigrant mash-up kid’ eats in Hong Kong, from noodles to brunch

Streetwear designer Jeff Staple reveals where he goes for noodles, macaroni soup, roast goose and ‘a love letter to Chinese ingredients’.

Food and Drinks

These Korean cafes in London are exploding in popularity. Here’s why

High-concept design meets casual dishes and innovative hot drinks at London’s Korean cafes, a popular model fuelled by social media.

An employee prepares matcha at Look Left by Yugu, a Korean cafe in London that serves matcha and Korean-fusion food. Photo: Instagram/lookleftbyyugu
Food and Drinks

How to use oregano, and a sprinkling of recipes spotlighting the ‘pizza herb’

Oregano works well with meat, tomatoes, pasta and pizza and is found in a wide range of cuisines. Be careful using the dried version, though.

Chicken bake with olives, tomato and oregano by Hong Kong food stylist Gloria Chung Wing-han. 18NOV25 SCMP / Jocelyn Tam
Chicken bake with olives, tomato and oregano by Hong Kong food stylist Gloria Chung Wing-han. 18NOV25 SCMP / Jocelyn Tam
Food and Drinks

Chinese food, but make it fine dining? Chefs push back against stereotypes

Forget fast food in boxes: chefs at upscale restaurants in the US are elevating Chinese cuisine to fine dining status, tasting menus and all.

What to do in Hong Kong

5 of the best things to do in Hong Kong this weekend, February 20 to 22

Enjoy music and markets in West Kowloon, take your pet to a cafe in Sheung Wan, attend a women-only workout in Quarry Bay and more.

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Food and Drinks

Why do Chinese love water chestnuts? All about the lucky ‘horse’s hoof’

A humble and vastly underrated ingredient, water chestnuts are used in a popular Lunar New Year dessert and also have many health benefits.

The water chestnut, a versatile ingredient known as “horse’s hoof”, is celebrated for its crisp texture and auspicious meaning in Lunar New Year dishes. Photo: Jonathan Wong
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