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Blog

At the Forefront of Casual Dining

At the Forefront of Casual Dining

18th March 2019

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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A Recipe to Fight Climate Change

A Recipe to Fight Climate Change

25th February 2019

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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Promoting Sustainability in Hong Kong

Promoting Sustainability in Hong Kong

18th February 2019

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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