Acclaimed chef and restaurateur Will Meyrick continues to steadily build his empire, but remains as hands-on as ever, he tells Helen Dalley.
Browsing: Wining & Dining
Contemporary vegetarian Indian restaurant Veda launches an all-new cocktail selection inspired by Hindu mythology.
One of Hong Kong’s few chefs to be awarded three Michelin stars, Alvin Leung is championing local suppliers with his latest venture, farm-to-table concept Café Bau
Hong Kong’s newly opened Konstrato by chef Fabiano Palomini heralds fine Italian dining and innovation in equal measure.
Celebrated Bali eatery Billy Ho is back as Canggu’s new late-night Asian boteco.
The Peninsula is set to celebrate its 95th anniversary and the festivities include the exhibition of The Reach, Macallan’s oldest whisky to date.
New Sheung Wan hideaway 69 on Jervois Bar and Grill marries good honest cuisine with Old World interiors.
The popular O Carnaval Brunch at Hong Kong’s Uma Nota is back as a monthly Nipo-Brasileiro-inspired feast.
Chef Alvin Leung and LUBUDS have unveiled Cafe Bau, a new farm-to-table concept, in Hong Kong.
The extension to Artifact chef’s table restaurant experience, Artifact Bar celebrates connections over story-rich cocktails
Opening across the first and second quarter of the year, Forty-Five is set to become a refined new culinary destination in Central Hong Kong.
More than just beaches and temples, Bali has developed a world-class dining scene. We look at some of the island’s hottest tables for the year ahead.
As part of the ground-breaking restoration of Hong Kong’s historic judicial house, The Magistracy, Black Sheep has opened the first two dining destinations: Magistracy Dining Room and Botanical Garden.
Soak up those heady Bali vibes at the island’s best beach and pool clubs, where you can feast, swim and dance. Oversized sunnies essential.
Singapore’s acclaimed cocktail bar Atlas has launched a new drinking menu created by head bartender Lidiyanah’ Yana’ K.
As we slip into the summer months there’s a host of new eateries opening across Hong Kong. Here are some of the restaurants we’re getting excited about this season.
Expand your wine repertoire at wine/coffee omakase mato, where sommelier Wallace Lo showcases bottles from more unusual grapes and independent wineries.
Danji brings modern Korean fare to one of Hong Kong’s coolest neighbourhoods.
If you’ve always fancied yourself as a mixologist you’ll have the chance to learn from the best with Jeff Bell’s guest shift and classes at PDT Hong Kong.
At new Japanese restaurant Artifact, caviar is celebrated in all its forms, with head chef Kiyoshi Sato honouring the history and diversity of this luxurious ingredient.