Boutique hotel The Upper House in Hong Kong was designed by the globally acclaimed architect and designer André Fu, and the brand recently unveiled the sumptuous André Fu Suite as an homage to the designer’s exquisite taste. Take a look inside this beautiful space.
Dinner by Heston Blumenthal s sumptuous terrace
Unless you were speed-dialling your favourite restaurants the second that the roadmap to recovery was announced in February, you may be thinking that the chance of securing an outside table in the UK is now less likely than a spring heatwave.
The River Café, for instance, is fully booked until August; there are no dinner reservations at Michelin-starred Hambleton Hall, and its terrace overlooking Rutland Water, until September.
Which is not to say that an alfresco table at one of Britain’s best restaurants isn’t out of the question this side of the summer solstice. There are Michelin-starred terraces reserved for walk-ins if you’re feeling spontaneous, while many of the restaurants that delayed their reopening until 17 May still have some alfresco tables available. Some of the finest kitchens in the country, meanwhile, save the outside seating for their more casual spin-offs.
Decanter Top London wine bars as chosen by the experts
With indoor hospitality returning to the UK, now s the time to visit one of London s many great wine bars. And who better to ask where to wine and dine in London than vinous and culinary experts? These are the London wine bars and restaurants recommended by our Decanter World Wine Awards judges, Decanter contributors and Decanter staff.
Listed in alphabetical order.
10greekstreet.com
10 Greek St does really good food and the wine list is very well priced. Luke Wilson, the owner, keeps a little black book of the good stuff, with very encouraging cash margins!
From New World Cuisine, to refined Cantonese, Southern Italian and much more, here are our top picks.
Man Wah
Man-Wah-Restaurant-Michelin-Star-Dining
The recent re-opening of the Mandarin Oriental Hong Kong’s acclaimed Man Wah, following renovations, heralds an exciting new era of Cantonese fine dining. Located on the hotel’s 25th floor and helmed by executive Chinese chef Wong Wing-Keung, the restaurant continues to honour local cuisine and traditions in a renewed environment. Among the refined classics that encapsulate Man Wah’s legacy are: deep-fried matsutake mushroom pudding (guo-ja), the Cantonese version of an ancient delicacy dating back to the Qing Dynasty; braised pork belly with taro, based on a family recipe that pays homage to the disappearing art of Hakka village cuisine; and deep-fried and braised prawn, rice cake and salted threadfin fish, which is now given a more cosmopolitan revamp with the use of Korean rice cakes instead of noodles. Chef Wong’s creati