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Michelin Guide 2021: 7 Hong Kong Restaurants With A Bib Gourmand


In Michelin tradition, the list of Bib Gourmands i.e. highlighted eateries that “offer high quality food at budget-friendly prices” is released shortly prior to the unveiling of the big guns and, on 18 January 2021, the red guide unveiled its selections ahead of the star announcements on 27 January 2021. For a city known for presenting incredibly high quality food at low prices, Hong Kong’s list includes 63 venues (including seven newcomers for 2021) while Macau clocks in with just seven awarded venues.
The criteria for a Bib Gourmand is that diners should be able to enjoy a three-course meal excluding drinks for a maximum price of HK$400 in Hong Kong and MOP400 in Macau. Previous entrants to the list include the likes of Ciak, the diffusion restaurant by Italian chef Umberto Bombana (where a meal can definitely run upwards of HK$400, but we’re not arguing with the quality), Cornerstone by Shane Osborn, late-night chef favourite Ju Xing Home in Prince Edward, and Kwan ....

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The Fullerton CNY 2020 Cantonese Treasures & Festive Goodies


The Fullerton CNY 2020 Cantonese Treasures & Festive Goodies
Fullerton CNY 2020 – A Bountiful Feast at Jade Restaurant
Executive Chef of Jade Restaurant Leong Chee Yeng says, “A symbol of strength and dedication, the mighty yet humble ox traditionally plays an essential role in reaping a bountiful harvest. This motif reveals itself in this year’s specialties, alongside other inspired creations imbued with well-wishes for bliss, prosperity and togetherness. Designed to serve smaller groups, the newly created dishes are ideal for sharing meaningful moments of warmth with one’s closest kin.”
The quintessential starter for auspicious feasting is the spectacular Premium Gold Rush Salmon Yu Sheng, meticulously arranged into an image of the spirited bull, while families with younger children will delight in the special children’s version, arranged into an endearing representation of a playful calf. Fresh ingredients are elevated by champagne jelly, shallot oil and ....

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