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5 things to eat and drink in Singapore this week, including a hairy crab feast at Yan

Discover the tantalising charm of autumn with our round up of the season's best produce, new menus, and prepare for the upcoming festivities with snazzy gift sets (that have to do with wine) that you'd love for yourself too! Sake lovers, sip and sample award-winning sake at Singapore's largest sake festival. On Saturday, Nov 5, 2022, Sake Matsuri's showcase of. ....

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New online wine shop Yatbui launches in Hong Kong

Expand your palate and taste a range of wines from under-the-radar and boutique wine producers from around the world ....

Elliot Faber , Grand Crus , Araside Single Cask , Hong Kong Island ,

DREAMX is an NFT celebration of Hong Kong's food and beverage scene

Co-founder Justin Choo on the importance of Hong Kong's F&B community, dream-chasing and why DREAMX is more than "just another NFT project." ....

Hong Kong , Sam Wong , Justin Choo , Justin Lee , Nelson Htoo , Elliot Faber , Non Fungible Tokens , Bored Ape , Rotten Tomatoes , Michelle Lam , Sake Samurai Elliot Faber , Phoenix Kwok , Holy Eats ,

2022 Drinks trends in Hong Kong

How Hong Kong’s drinking scene will look like in 2022 ....

Eddie Nara , Agung Prabowo , Elliot Faber , Ajay Khan , New Year ,

The Best Dishes We Ate in Hong Kong in Spring 2021

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 Won ....

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