Blog

In the fourth edition of our Chef's Table Interviews, we speak to Nick Chan, head chef at Yardbird Hong Kong. Read on to see why he views casual dining as the future cuisine. …

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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 …

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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 …

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