Blog

Continuing with our Chef's Table Interviews series, Bo Sorenson shares his thoughts with us about Hong Kong’s culinary scene. Why did you decide to become a chef a …

read more

Per capita seafood consumption in Hong Kong is among the highest in the world: we each eat in excess of 70kg of seafood a year. Taking into account the territory’s population, that’s a …

read more

We all see the inviting, high-definition pictures that tourist companies and country promoters present to us; wonderful, pure, white beaches with crystal-clear sea water. But take a wa …

read more

Storage For live product, the temperature should ideally be close to that of the fish's natural environment at the time, so will vary according to the year. For pr …

read more

Recently, we spoke to Hong Kong born chef, Ron Zajac as part of our ongoing series of interviews. Here’s what he had to say. Why did you decide to become a chef an …

read more

Our Carbon Footprint It’s no secret that global warming is among the most talked about environmental issues today. Although there are many causes for this phenomen …

read more