Blog Archives - Black Sheep Restaurants

Consume / 13 Jun 2019

Ever tried to make an Indian meal from scratch?

Cooking at home is hard enough at the best of times. Once you’ve managed to gather the resolve and find the time to search for a recipe, there’s nothing worse than being confronted by an intimidatingly...

Explore / 07 Jun 2019

Now open: Rajasthan Rifles

Hiking up the Peak this long weekend? Stop by from 5pm to meet the newest member of the family, Rajasthan Rifles our Anglo-Indian mess hall. Rajasthan Rifles is an exploration into the coming together...

Inspire / 31 May 2019

All about the ho lee fook lions

Ho Lee Fook is well-known for its wall of waving cats that have been ushering in good fortune for almost five years now. But the restaurant recently got some new feline friends in the form of these two...

Consume / 24 May 2019

It is the end of the world and you can crack open one last bottle of wine, what will it be? We asked our sommeliers for their final pours… Aurelie Taheri – Chateau Rayas La Pialade 2011...

Inspire / 16 May 2019

A Visual Feast: 5 Films for Foodies

The advent of streaming services, such as Netflix, have been a boon to micro-genre nerds everywhere. Where once we had to be satisfied with broad categories like rom-com, thriller or action, now you...

Consume / 10 May 2019

SEASONAL ASPARAGUS FRITTATA RECIPE BY CHEF LISETTE MAGAMPON

To Head Chef Lisette Magampon, springtime means asparagus season. One of her favourite memories from her time training in Italy are the frittatas her mentor would make after visiting the local markets,...

Influence / 01 May 2019 / BY Sandeep Arora

Springtime in Punjab

Spring always makes me a little homesick for Punjab. As one of the main crop cutting times of year the whole region jumps into action and the whirring of combine harvesters fills the air – which is...

Explore / 23 Apr 2019

The Craziest Things We Have Done for Love (of Food)

Black Sheep Restaurants is a team of 1000 strong hospitality professionals from more than 40 different countries, with different backgrounds and views of life, but there is one thing that we all have in...

Consume / 19 Apr 2019

Salsa Verde Recipe by Chef Billy Otis

INGREDIENTS: 500g Tomatillo 90g Jalapeño chilli 1pc. Garlic clove, finely grated 1pc. Lime, juiced and strained 1pc. White onion 50g Coriander, washed clean...

Explore / 11 Apr 2019

Songkran 101 with Chef Noom

What is the Songkran Festival about? The word ‘Songkran’ comes from the Sanskrit word for ‘transformation’, marking the Thai New Year. Many workers travel back to their hometowns to go to temple,...

Consume / 03 Apr 2019

CHEFS’ FAVOURITE UNUSUAL FOOD PAIRINGS

Some foods notoriously belong together; strawberries and cream, peanut butter and jelly, or pasta and cheese. Other food matches, while less obvious, can be just as harmonious. We asked our chefs for their...

Influence / 27 Mar 2019

The Best Advice Our Chefs Were Given

“A king’s time as ruler rises and falls like the sun. One day, Simba, the sun will set on my time here, and will rise with you as the new king.” Sound advice you receive at the beginning of your...

Consume / 21 Mar 2019

3 Simple Recipes to Bedazzle Your Friends

Our chefs are brimming with expert knowledge and thought it was only fair to share a little bit of it. Tiny kitchens and packed schedules make cooking at home in Hong Kong near impossible for many, but...

Inspire / 13 Mar 2019

Our Frontline Leaders' Top Tunes

When you work in service, you wait for that one song to come on all night. Maybe it reminds you of a person. Or of home. Or of growing up. Or it depicts what you are going through in life. We asked our...

Influence / 08 Mar 2019

Black Sheep Restaurants celebrates International Women's Day

We are brimming with strong, confident leaders, with a 50-50 representation across the board. This International Women’s Day, we asked our kickass ladies what it means to be a woman in a traditionally...

Consume / 21 Feb 2019

Late-Night Hong Kong Chef Eats 2019

When they emerge from their kitchens battered and bruised after hours of taming fire and creating magic, chefs need to eat too. We asked our elite stable of culinary wizards where they get their late-night...

Inspire / 15 Feb 2019

7 Things You Did Not Know About Greek Wine

Despite the country’s truly ancient history of winemaking and ideal conditions for growing grapes, Greek wine is often overlooked in favour of its famous European neighbours. Sommelier Aurelie from our...

Consume / 06 Feb 2019

JOIN THE #MILEPIECLUB, EASY AS PIE

WIN A TRIP FOR TWO TO NAPLES WITH MOTORINO. From now until 25 February, order any pizza while dining-in at Motorino and ordering through GO, for delivery or pick-up, to be entered into the #MILEPIECLUB....

Explore / 01 Feb 2019

The Black Sheep Restaurants Guide to Florence

It is a well-known fact within the Black Sheep Restaurants family that co-founder Asim was Florentine in a past life. Florence is Italy’s capital for food and culture and over the last six years, it...

Influence / 23 Jan 2019

Chefs' Last Meals

Deciding on a death row dinner has been a long-time favourite game amongst chefs. We asked five of ours what their last supper would be. For some, the decision is driven by nostalgia, while others choose...

Explore / 16 Jan 2019

Sake Etiquette 101

For your own sake, you really should learn the rules governing the drinking of this most honourable of alcoholic beverages. Japanese culture places huge importance on politeness, togetherness and serving...

Explore / 08 Jan 2019

A Brief History of Hanoi's Bia Hoi Culture

Every night, brewers in and around the northern Vietnamese city of Hanoi produce gallons of light, frothy beer. Kegs are loaded onto motorbikes and vans each morning and carted into the city’s Old Quarter...

Influence / 04 Jan 2019

Chef Luca Marinelli’s 12 Top Tips For Making Fresh Pasta

Luca grew up in Varese, a small town near Milan in the northern Italian region of Lombardy. The region isn’t known for its pasta, but the chef-to-be grew up helping his mother in the kitchen preparing...

Inspire / 28 Dec 2018

Our Sommeliers' Picks for New Year’s Eve Bubbles

Champagne is the go-to for the most extravagant of celebrations, and New Year’s Eve is incomplete without a glass of something bubbly and fun. We asked our sommelier team for their picks of what to sip...

Inspire / 20 Dec 2018

chefs' tips for using up holiday leftovers

‘Tis the season of excess so we asked our chefs for their favourite ways to use up the inevitable Christmas leftovers. You might be surprised by some of the answers which include turkey and peanut butter...

Inspire / 14 Dec 2018

WHAT TO GET YOUR FOODIE FRIEND FOR CHRISTMAS – CHEF’S EDITION

Don’t waste another minute wandering aimlessly around the shops to find your impossible foodie friend the perfect holiday gift. Black Sheep Restaurants’ resident culinary experts will steer – or...

Consume / 04 Dec 2018

Chicken Kothu Recipe

A breakfast staple in Sri Lanka, Kothu is often made from the leftovers from the night before. It is also enjoyed out on the dusty streets of Colombo as a post-drinking snack. You can find it in roadside...

Explore / 30 Nov 2018

The Best Things We Ate in 2018

With December right around the corner, members of the Black Sheep Restaurants family reflect on the best things they ate this year. *** Each year, I visit an old friend, Federico, at his vineyard, Fontodi,...

Inspire / 20 Nov 2018 / BY Christopher Mark

The Colombo Traffic Officer Who Became a Musical Icon

Introducing the infectious rhythms of baila, Sri Lanka’s unique form of dance music that originated among Portuguese fishermen and African slaves in the colonial period. Modern baila is now popular in...

Explore / 12 Nov 2018 / BY Christopher Mark

The Humble Origins of the Greek Taverna

Sitting in a vine-shaded courtyard bathed in dappled sunlight, your view of the glistening Mediterranean all jutting cliffs and tree-covered mountains. Colourful plates on paper tablecloths, pinned in...

Consume / 05 Nov 2018 / BY Palash Mitra

A Chef’s Obsession with Butter Chicken

I remember my first taste of meat on my twelfth birthday. When I was a child, my father got a job in India’s vegetarian Gujarat state. In those days there was no meat or fish allowed in the region so...

Consume / 31 Oct 2018 / BY Christopher Mark

What’s so special about Stefano Ferrara ovens?

You may have seen the name on restaurant menus and dismissed it as marketing fluff, but the fact that restaurateurs are willing to drop upwards of US$25,000 to ship Stefano Ferrara ovens around the world...

Explore / 22 Oct 2018

Land of the rising Suntory: How Japanese whisky is taking over the world

In barely a century, Japan has managed to position itself not only as a nation of master whisky makers, but its true innovators. That’s somewhat remarkable considering the Scots have been tinkering and...

Explore / 15 Oct 2018

What is the Chung Yeung Festival?

You might have noticed there’s a public holiday tomorrow called the Chung Yeung Festival. Not one of the major holidays in Hong Kong, like Chinese New Year, Mid-Autumn Festival or Dragon Boat Festival,...

Consume / 08 Oct 2018

Lebanese Wine: A Story of Resilience and Adaptability

Lebanon is better known for struggle and conflict than quality wine, yet this small country, part of the Arabian Peninsula, on the western shores of the Mediterranean has one of the world’s richest winemaking...

Explore / 02 Oct 2018

How Time and Place has Shaped Greek Cuisine

‘Necessity is the mother of invention’ – Plato was definitely on to something. Hellenic cuisine has been largely shaped by occupation, settlers, conquerors and visitors, its development informed...

Consume / 24 Sep 2018

How pro chefs cook their eggs

The egg is a humble ingredient, yet mastering its cookery has long been seen as the ultimate test of culinary skill. ‘Egg Day’ is one of the most feared in a culinary student’s calendar and some...

Explore / 19 Sep 2018

How Aberdeen Angus cattle became Argentina's Prized Beef

A mustachioed gaucho, big and burly, dressed in leather chaps and a faded poncho, unwraps a hunk of beef which he’s grilled in the asado style. The giant slab of bone-in steak, fresh from the charcoal-burning...

Consume / 10 Sep 2018

6 Essential Thai Ingredients with Chef Noom

Thai cuisine is incredibly diverse, each region with its own unique dishes and ingredients. It can seem complicated and many people rely on pre-made pastes to recreate the flavours, but nothing beats the...

Consume / 05 Sep 2018

Why We’re Obsessed with Mooncakes

Mid-Autumn Festival is one of the four major holidays in Chinese culture, and with its impending arrival, every major bakery, restaurant chain and food brand in the city takes advantage by pushing out...

Consume / 27 Aug 2018

Easy spice rubs for BBQ season

A rub is a mixture of spices and seasonings, usually applied to meat, that helps to enhance its flavour and form a satisfying crust. They are easy to make and are an excellent way to add some zing to your...

Influence / 20 Aug 2018

COOKING MYTHS DEBUNKED

Television chefs, old wives’ tales, your mum. Cooking myths come from many sources. Everyone has an opinion and they want you to hear it. The idea that searing meat will help lock in the juices, or...

Explore / 13 Aug 2018 / BY Sam Sinha

Cooking over fire in the Vietnamese highlands

We have barely begun our three-day trek and Chao disappears into the forest. Half a minute later she returns beaming, machete in one hand, and what looks like a piece of dark bamboo in the other. She squats...

Consume / 07 Aug 2018

The Truth About MSG

Monosodium glutamate, or MSG, is a bizarrely controversial food additive, isolated by Professor Kikunae Ikeda from kombu seaweed in 1908. Ikeda wanted to find out what was making his wife’s dashi taste...

Consume / 01 Aug 2018

How to Make Dumplings: Ho Lee Fook Style

Whether filled with veggies, seafood or meat, dumplings are a cornerstone of Chinese cuisine and a comfort food to many for their delicious simplicity. If you have never made them before, learning to properly...

Consume / 24 Jul 2018

Seven Cooling Hong Kong Desserts for Summer

Desserts are a big deal in Hong Kong, and in Cantonese cuisine, rich meals of roast meats or satisfying dim sum are usually finished with sweets, which tend to be less cloying and lighter than their western...

Consume / 16 Jul 2018

Chefs' Favourite Sandwich Fillings

Summer is made for sandwiching. Portable, picnic-able, ideal for lazy days at the beach or to sustain you on hiking adventures in the hills. A sandwich can be as simple or complex as you want to make it. We...

Inspire / 16 Jul 2018

Ho Lee Fook Silent Art Auction

This week we’re making way for a brand new collection of lightbox works by Jonathan Jay Lee at ho lee fook so we’re auctioning off the much loved old series of scenes from Gage Street market. To make...

Inspire / 09 Jul 2018

Why Do Chefs Wear Clogs?

Unless your favourite chef is a tap-dancing farmer from 13th century Amsterdam, you probably wouldn’t expect them to wear clogs. Yet a surprising number of stove-jockeys swear by the outdated form of...

Consume / 03 Jul 2018

Essential Ingredients: The Secret to Authentic Lebanese Home Cooking

Lebanon is home to some of the finest produce in the world, both wild and cultivated. As a result, the ancient cuisine is heavily ingredient-led. Simple preparations and subtle spicing let the character...

Consume / 27 Jun 2018 / BY Rob Garrett

Durban Curry Dens and the Power of a Curry-Filled Half Loaf

My mom worked as a graphic designer at a signage and badge making company when I was a kid. There was a factory attached, and factories are the coolest when you’re six or seven years old. This one was...

Inspire / 13 Jun 2018

The Origin of Dragon Boat Festival And Why We Eat Zongzi Dumplings

Patriotic poet, Qu Yuan. Photo sourced from Wikipedia by Chen Hongshou (17th century). On the fifth day of the fifth month of the lunar calendar, Hong Kong’s...

Consume / 06 Jun 2018

Everything you need to know about... soy sauce

What’s two and a half thousand years old, handy in a Chinese kitchen and capable of making almost anything delicious? No, it’s not your Chinese grandma. It’s that most Asian of seasonings: soy sauce. This...

Consume / 30 May 2018

Daytime Drinking

With the heat already upon us, we asked Axel Gonźalez, head bartender at BELON to share his favourite summer punch recipes for boats, barbecues and picnics that will wow at your next summertime soirée. “Anytime...

Consume / 21 May 2018

Essential Vietnamese Ingredients

For most people, a change in season also brings a change in eating habits, with a switch to leafy greens and fresh herbs for the summer months. If you’re out of inspiration for warmer weather dishes,...

Inspire / 15 May 2018

Lessons from their mothers

Food and family memories are often entwined, and many chefs developed their passion for cooking from their maternal figures. To celebrate Mother’s Day, we had our chefs share some thoughts on how their...

Inspire / 08 May 2018

How-To: Piping Tips

Icing cakes is an art form. We chat to Safia Osman, the mastermind of our pastry programme at Black Sheep Restaurants, on how she manages to get it so right every time. Side note: every time means every...

Influence / 02 May 2018

The Top Five Kitchen Gadgets for Cooking Nerds

Chances are if you’re a real cooking nerd, you’ve dreamt about becoming a superstar chef. These days we all have access to the tools top chefs use. Previously super expensive kit that only top restaurants...

Consume / 04 Apr 2018

Recipe: Baba Ghanoush

Baba Ghanoush It is best to grill the eggplants to get the deep smoky flavour, but an oven also works if you don’t have a grill. (Serves Four) 6 medium Spanish or Italian eggplants 6 tbsp tahini 4 cloves...

Inspire / 03 Apr 2018

Bartenders' Favourite Cocktail Books

Bartenders have deep understandings of their crafts, memorizing complex recipes, grasping the nuances of varied liquors and dabbling in chemistry. Many amass libraries chock full of bartending guides and...

Explore / 28 Mar 2018

Vietnam’s Blue-Collar Lunches and Where to Get Them

Vietnam’s blue-collar lunch culture is rooted in cheap, hearty dishes that provide much-needed fuel for the strenuous work day. During the country’s civil war, citizens lost property, businesses and...

Consume / 21 Mar 2018

How to Sabre a Bottle of Champagne

Legend has it that Champagne-quaffing conqueror Napoléon Bonaparte preferred to pop his bottles with a swipe of his sword. This theatrical method is still used at celebrations by those with a flair for...

Explore / 14 Mar 2018

FREQUENT FLIERS

The miracle of air travel. Many of its factors are wondrous, however it is universally accepted that plane food is not one of them. We asked some frequent flying foodies for their tips on where to dine...

Consume / 27 Feb 2018 / BY Christopher Mark

The American Diner: A Brief History

The classic New York diner once seemed as enduring and American as the Statue of Liberty, but the diner is a dying breed with city diners closing in droves due to rising rents, food costs and consumer...

Consume / 19 Feb 2018

As American as Apple Pie

A nostalgic dish found in retro diners across the U.S., pie is the quintessential American dessert. Nothing beats a classic all-American pie’s well-made crust with tender, flaky texture and golden colour...

Consume / 19 Feb 2018

APRÈS, ALL THE WAY

The Pyeongchang Winter Olympics have been an array of glittery figure skating, the “Roaring Game” of curling (and its trousers), and our favourite high-octane skiing and snowboarding events. An integral...

Consume / 12 Feb 2018

10 Fun Wine Words You Should Start Using

The world of wine can often seem stuffy, and you may turn your nose up at using frou-frou wine jargon to avoid sounding pretentious. However, there are some genuinely amusing words that we reckon you’ll...

Explore / 12 Feb 2018

HONG KONG DOGS’ GO-TO SPOTS

The Year of the Dog is right around the corner, and in honour of our four-legged pals we’ve rounded up some day-out recommendations from our friends and family. Eskie Byres Adventure dog Eskie loves...

Consume / 29 Jan 2018

Hong Kong’s Snake Soup Tradition

Nothing is more warming than a bowl of steamy hot snake soup, or ser geng, on a cold (relatively speaking) winter’s day. Hong Kong’s obsession with this reptilian delicacy stems from its touted range...

Consume / 19 Jan 2018

Neapolitan Pizza with Chris Mark

In Naples, the birthplace of the celebrated Neapolitan pie, pizza is an art form and birthright. It’s more than a simple slice of sustenance, and the Neapolitans are serious about the heritage of their...

Inspire / 15 Jan 2018

The BSR Bar Series: "Dry Jan" Hacks

We’re sixteen days into 2018, which means sixteen days into having kept or not kept that extensive list of resolutions you scrawled from your hungover cave, feebly convincing yourself would last the...

Consume / 09 Jan 2018

CHEF HOW-TO: VIETNAMESE BETEL LEAF BEEF, BO LA LOT

Le Garçon Saigon’s chef Bao La gives us the lowdown on one of his favourite recipes. These snack parcels are also favourite among Vietnamese locals for their smoky, meaty moreishness, as well as having...

Consume / 02 Jan 2018

Reboot Your Pantry

Oh, January. After a lush holiday season, many of us are heading back to the gym and reevaluating eating habits. One quick and easy way to clean up your diet without ruining your social life is to just...

Inspire / 02 Jan 2018

The BSR Bar Series: Hangover Cures, As Told By Our Experts

December is relentless. Burning the candle at both ends is unavoidable, and office parties, visiting friends and end-of-year commitments can lead to an intense month. We’re through the woods (thankfully)...

Inspire / 18 Dec 2017

How to pair wine with your favourite junk foods

Wine. We have complex tools for decanting, delicate glassware, choreographed steps around service and oftentimes a hefty price tag, all of which can make it seem intimidating and inaccessible. However,...

Consume / 18 Dec 2017

The Best Things Our Chefs Ate This Year

The end of 2017 is nigh (finally), and as an eventful year draws to a close, our chefs let us in on the standout, most memorable bites they tried. Jowett Yu, Ho Lee Fook While in Singapore for a pop-up...

Consume / 11 Dec 2017

Grill It Like a Local: Hong Kong-Style Barbecue

The clear skies and crisp cool of Hong Kong’s autumn months make this the best time of year in the city, hands down. We’re hard-pressed to think of a better way to enjoy the current weather than with...

Inspire / 11 Dec 2017

Gifts to get for your foodie friends

Christmas shopping stressing you out? We asked a few of our in-the-know foodie friends what they are asking Santa for this year so you can buy the epicurean in your life something that they’ll genuinely...

Explore / 04 Dec 2017

Party Like a Punjabi

New Punjab Club was recently named Hong Kong Tatler’s Best New Restaurant but the team was doubly honoured that night as they were also awarded Best Service in the city. With party season around the...

Consume / 04 Dec 2017

How to Build The Perfect Cheese Board

The festive season is upon us, and with it, the slew of cocktail parties, dinners and home entertaining. Where you’ll find us: hovering over the cheese board. They are impressive, a cinch to assemble...

Inspire / 27 Nov 2017

FESTIVE STRESS RESCUE: Holiday Punch How-To

Party season is fast approaching, with three days until December, and with it the stress of party planning. From potlucks to posh dinner parties, enough pressure is placed on meticulous meal prep that...

Consume / 27 Nov 2017

Healthy Restaurant Hacks: Tips for Eating Out

It’s that time of the year again: holiday parties, family dinners and cocktail events dominate your calendar. But just because your schedule demands a few more nights out than normal, it doesn’t mean...

Influence / 20 Nov 2017

Sean Dix’s Approach to Design

Sean Dix, of Dix Design + Architecture, is the designer behind many of Hong Kong’s most memorable restaurant interiors. A graduate from the School of the Art Institute of Chicago, Rietveld Academie in...

Explore / 20 Nov 2017 / BY Christopher Mark

Precision, perfectionism and quality: Japanese Ice 101

Tokyo is renowned as one of the cocktail capitals of the world for its technical perfection, reverence for the classics and an obsessive attention to detail. One of the country’s biggest contributions...

Inspire / 14 Nov 2017

Surviving Flu Season: Tried-and-Tested Chinese Remedies

While the change in weather provides a welcome respite from the heat and humidity, it often means the start of sniffle season, especially when you’re new in town. Traditional snake soup might be the...

Influence / 14 Nov 2017

TATTOO HOW-TO: TIPS FROM OUR TEAM

It is common knowledge that industry folk, especially chefs, often have a penchant for getting inked. This link has been acknowledged in countless articles and even a book which explain that the physical...

Consume / 07 Nov 2017

The Ultimate Guide to Hong Kong Hotpot

As soon as the hot, humid summer weather eases, Hong-Kongers immediately crave hotpot. This cold weather dish is enjoyed by a table of friends who dip prepared ingredients in a bubbling pot of broth. The...

Explore / 07 Nov 2017

Top 5 modern Hong Kong films

Winter is finally coming to Hong Kong, and recent gloomy skies, along with the slight drop of the mercury, are conducive to staying in and settling down for a movie marathon. Catch our rundown of the top...

Consume / 31 Oct 2017

Flights for two to Naples, the home of Motorino

Sorry you missed the boat! This perk has now been claimed. While there are endless opportunities to eat well in Italy, ranging from pasta and gelato to bruschetta and tiramisu, nothing is more universally...

Consume / 31 Oct 2017

Soul Mates: Jarrett Wrisley x David Thompson

Sorry you missed the boat! This perk has now been claimed. This November, Soul Food Thai celebrates its first anniversary with a “Soul Mates” dinner series on November 8th and 9th with chef-founder...

Inspire / 31 Oct 2017

Level up your home coffee game

Black Sheep Restaurants’ Head Barista Gabe Phanoulas knows good coffee. He also knows, however, that not everyone has the money or the inclination to shell out for the proper equipment. Here are his...

Influence / 31 Oct 2017

5 Myths About Wine Quality

When it comes to wine tasting, certain ‘rules’ exist that are not particularly helpful and can be downright confusing. We get to the bottom of five of these myths to help demystify the quest for the...

Consume / 23 Oct 2017

Flights for two to Bangkok and dinner at Soul Food Mahanakorn

Sorry you missed the boat! This perk has now been claimed. Soul Food Thai, our casual neighbourhood Thai restaurant, was the first international outpost of Soul Food Mahanakorn created by Jarrett Wrisley....

Explore / 23 Oct 2017

How-To: Luca Marinelli’s Spaghetti Ricci

I remember holidaying in Maratea in the South of Italy with my parents as a child, and they loved its local sea urchin, or riccio, to the extent of ordering it at every restaurant we visited. I hated it...

Inspire / 23 Oct 2017

The History of the Patiala Peg

The liberated era of postcolonial India and Pakistan was flamboyant yet regal and surprisingly booze-centric in the shared region of Punjab, with a heavy emphasis on gin in the summer and whisky in the...

Consume / 16 Oct 2017

The Ultimate Staycation: Dinner for two at Osteria Marzia and a stay at The Fleming Hotel

Sorry you missed the boat! This perk has now been claimed. Our much-anticipated 16th venue, Osteria Marzia, is now open, bringing the glamour of coastal Italy and its diverse cuisine to the city through...

Explore / 16 Oct 2017 / BY Christopher Mark

Chef's Guide to Buying Kitchenware on Shanghai Street

Looking to update your home kitchen arsenal? Have foodie or history buff friends in town? Shanghai Street is an easy walk from Yau Ma Tei MTR station in Jordan and a treasure trove for the keen cook. One...

Consume / 16 Oct 2017

The Art of Sourdough

Bread, deceptively simple, and demonised by anti-carb crusaders in recent years, is finally beginning to see some of the attention and recognition it deserves. San Francisco’s Tartine was the pioneer...

Consume / 10 Oct 2017

A COCKTAIL MASTERCLASS UPSTAIRS AT BELON

Sorry you missed the boat! This perk has now been claimed. Sophisticated yet welcoming lounge Upstairs at BELON mirrors the thoughtful, curated experience offered by Chef Daniel Calvert in the downstairs...

Explore / 10 Oct 2017

The Amalfi Coast: How-To

Wander along the picture-perfect beachfront and pick up a pair of custom-made leather sandals before lazing on the pebbled beach. Snag an outdoor table for an early dinner at Le Tre Sorelle, deemed by...

Consume / 09 Oct 2017

Cooked Food Centres

Hong Kong is renowned for bringing together cuisines from all over the world with its buzzing, innovative restaurant scene. While some of the most acclaimed spots feature starred chefs and eye-watering...

Inspire / 03 Oct 2017

Chefs Secret Pantry Staples

We polled chefs on their unexpected yet essential pantry staples to make weeknight dinners more exciting. Here’s how they use them. Palash Mitra, New Punjab Club You can always find some variation of...

Consume / 29 Sep 2017

Welcome to...Hairy Crab Season!

The Chinese have a saying, “when the Autumn winds blow, the hairy crabs grow”. The highly anticipated seasonal Chinese mitten crab, more commonly known as ‘hairy crab’ for its furry claws, is celebrated...

Explore / 25 Sep 2017

Hummus 101 with Chef James Harrison

‘Hummus’ translates to ‘chickpea’ in Arabic, and the creamy, zesty blend of chickpeas, tahini, olive oil and lemon juice was little known outside of the region until recently. Now...

Inspire / 25 Sep 2017

Three-ingredient Dishes: Controversy vs Convenience

Nigella Lawson angered the internet this summer when she shared her two-ingredient recipe for tomatoes and salad cream (although the salad cream actually contained a whole slew of ingredients, which the...

Consume / 18 Sep 2017

Get To Know The G&T

Timeless and easy, Gin & Tonics are a light and refreshing drink for all occasions, from unwinding after work, happy hour with friends to dinner with the family. Gin & Tonics were first created...

Consume / 11 Sep 2017

Decanting: Why and How

Decanting might seem like an overly fussy step when serving wine, but it’s key for separating sediment from an older or unfiltered bottle, and for aerating a younger vintage to allow the aromas to become...

Consume / 11 Sep 2017

Grilling Like a Gaucho

The ‘asado’ tradition of grilled meat is part of the Argentine national identity. It can be traced back to when gauchos, or cowboys, lived off the cattle they reared on the vast plains of the...

Explore / 04 Sep 2017

History Punjab’s rich and diverse history bears greatly on its distinct cuisine. Its name panj (five) āb (water) stems from Persian invaders who named it after the five tributaries of the Indus River...

Explore / 04 Sep 2017

Hungry Ghost Festival

Who are these ghosts and what are they hungry for? The first rule of the Hungry Ghost Festival is don’t talk about the Hungry Ghost Festival. Seriously. If you want to stay lucky and avoid offending...

Consume / 28 Aug 2017

12 Iconic Dim Sum Dishes

There is really no place in the world that does dim sum better than Hong Kong. Once exclusively enjoyed as a family brunch pastime, dim sum has become so popular that diners can now enjoy dim sum at night...

Inspire / 28 Aug 2017

Buzz on Nitro Coffee

Nitro coffee is not a new concept, but it is still a niche one. Invented in 2013 by Stumptown Roasters’ Nate Armbrust, the discovery began as a labour of love and became a full-blown quest to aerate...

Inspire / 21 Aug 2017

Dressing for Date Night with Milk Magazine

Whether it’s a Tinder meet up, a night out with a hot date or an anniversary dinner with your other half, planning your date night outfits is always tricky. We talked to Hannah Lok, the senior editor...

Explore / 21 Aug 2017

Chengdu Travel Guide

When planning a trip to China, Chengdu is easily overlooked. It doesn’t have the nightlife appeal of Shanghai, Guilin’s scenic beauty or Beijing’s epic wall. The weather can be hazy, the traffic...

Explore / 14 Aug 2017

Aperitivo Culture: An Italian Tradition

The Origins of the Aperitivo It is difficult to trace the exact origins of the cherished Italian aperitivo ritual. Some say it was started Turin in 1786 by the inventor of the vermouth liquor, Antonio...

Consume / 14 Aug 2017

Mango: The King of Fruits

The mango, often called ‘The King of Fruits,’ is the national fruit of Pakistan and India and has a long history of cultural significance in the region. The arrival of mangoes marks the start of summer...

Consume / 07 Aug 2017

A COMPLIMENTARY POLO LUNCH AT BUENOS AIRES POLO CLUB

Sorry you missed the boat! This perk has now been claimed. Buenos Aires Polo Club, the sophisticated Argentine steakhouse, offers a weekday Polo lunch menu showcasing a satisfying salad bar, premium...

Inspire / 07 Aug 2017

Instagramming in SoHo

Instagrammable Spots in Soho Hong Kong’s vibrant SoHo neighbourhood provides varied backdrops for snapping social media pictures guaranteed to get the likes. Spend your day snapping playful murals, winding...

Explore / 07 Aug 2017

Hikes and Bites in Hong Kong

Have you ever just had enough of the high-rise buildings blocking your view of the sun, sky and sea? Do you just want a breath of ‘relatively’ fresh air (because this is Hong Kong after all, and it’s...

Consume / 31 Jul 2017

ENJOY DINNER FOR TWO AND PRIVATE RUM TASTING AT CARBONE ON THE HOUSE

Sorry you missed the boat! This perk has now been claimed. Carbone, our New York-style Italian restaurant with seasoned tuxedo-clad service team has revised the old-school tradition of tableside service,...

Influence / 31 Jul 2017

Q&A with Peter’s Seafood Trading Company

Peter’s Seafood Trading Company is one of Hong Kong’s premiere seafood suppliers. Owner Peter Kam took over his family’s business 10 years ago when he was just 21 years old, and has grown the company...

Inspire / 31 Jul 2017

How to be a good bar regular

bar team for their tips to attain ‘Cheers’ status where everyone knows your name and there’s always a cold one waiting: Find your spot. Find a laid-back, nearby bar with a selection that won’t...

Consume / 24 Jul 2017

A JUG OF FROSÉ, PLUS A MAISON LIBANAISE TEE ON THE HOUSE

Sorry you missed the boat! This perk has now been claimed. If you didn’t win last week, our Lebanese kebab & frosé shindigs run every Saturday, Sunday and public holiday all summer long....

Explore / 24 Jul 2017

Hong Kong Street Eats

Hong Kong is known for its street food, so whether you’re a 852 resident or visitor to the city, make sure to take advantage of the signature snacks. Egg Waffle (or Egg Puff or Bubble Wraps) The vanilla-scented...

Influence / 24 Jul 2017

Chefs' Favourite Cookbooks

For the casual cook, the pleasuring of pouring over a cookbook filled with beautiful pictures is sometimes enough in itself, whether or not the recipes actually work is almost irrelevant, they’ll probably...

Consume / 17 Jul 2017

EXPERIENCE OUR LATEST VENTURE: RARE WINE NIGHTS UPSTAIRS AT BELON, ON THE HOUSE

Sorry you missed the boat! This perk has now been claimed. We’ve recently started an exclusive wine programme upstairs at BELON, inviting both wine aficionados and novices to experience top-end rare...

Inspire / 17 Jul 2017

Karaoke Etiquette: 7 Rules to Sing By

Karaoke is the ideal mix of a bar hangout and performance showcase. The world needs to hear you sing and you’ve already got your first ten songs picked out in your head. But before you go ahead and load...

Inspire / 17 Jul 2017

Tips for capturing your most-liked food instagram

The most important thing about dining out is the Instagram, right? Here are some tips and tricks from experts in the field on capturing that money shot. #1: Natural lighting There is no chance of getting...

Explore / 14 Jul 2017

Aperitivo Culture: An Italian Tradition

The Origins of the Aperitivo It is difficult to trace the exact origins of the cherished Italian aperitivo ritual. Some say it was started Turin in 1786 by the inventor of the vermouth liquor, Antonio...

Explore / 10 Jul 2017

Lyon: Gastronomic Capital

Lyon, the second largest city in France, not only boasts a rich history and cultural past, but has also been dubbed “the gastronomic capital of the world” by famed food critic Curnonsky. Besides its...

Consume / 10 Jul 2017

How-to: Beef Burger

Searching for the master of all burger recipes? Look no further. WHAT MAKES THE BEST BURGER The ideal ground sirloin should be 30 percent fat because it adds flavour and keeps the burgers nice and juicy Don’t...

Consume / 03 Jul 2017

Join us for a complimentary masterclass in Italian wine at Stazione Novella

Sorry you missed the boat! This perk has now been claimed. Every Saturday, Stazione Novella hosts one of a series of four hands-on wine classes. The classes delve into the richness of Italy’s lesser...

Influence / 03 Jul 2017

The Kitchen Tools Chefs Swear By

Hong Kong apartments and kitchens are famously compact, so most of us are reluctantly forced to live by William Morris’ famous adage, “Have nothing in your house you do not know to be useful, or believe...

Explore / 03 Jul 2017

Pad Thai: history, ingredients and insider tips

The dynamic combination of sweet, sour, bitter and richness has made pad Thai one of the most recognisable Thai dishes. We caught up with Soul Food Mahanakorn creator Jarrett Wrisley to talk history, ingredients...

Consume / 26 Jun 2017

Celebrate Chôm Chôm’s fourth birthday with a pitcher of beer and bucket of VFC on the house

Sorry you missed the boat! This perk has now been claimed. But do come and join in the fun this Saturday, 1st July and celebrate Chôm Chôm‘s fourth birthday with us… Chôm Chôm, SoHo’s...

Consume / 26 Jun 2017

How-To: Vietnamese Summer Rolls

Vietnamese Summer Rolls. Called ‘gỏi cuốn’ in Vietnamese, which means “rolled salad,” are refreshing, zesty and packed with vegetables, and easy to make at home. An ideal light dinner for hot...

Influence / 26 Jun 2017

Getting to know… Pasteur Street Brewing Company

If you order a draught beer at Chôm Chôm, you’ll probably be given a choice of an intriguing Jasmine IPA, a Passion Fruit Wheat Beer or another seasonal brew, they’ll all be delicious and...

Consume / 19 Jun 2017

Complimentary Lanson champagne at La Vache!

Sorry you missed the boat! This perk has now been claimed. At La Vache! we serve a simple and delicious menu of steak frites. Start with an organic green salad with walnuts, followed by USDA Prime...

Explore / 19 Jun 2017

Hong Kong Dragon Boating

Hong Kong is the birthplace of dragon boating as a modern sport, and The Stanley International Dragon Boat Championships are held annually during the Tuen Ng Festival. Seasoned Dragon Boat coach Stephen...

Inspire / 16 Jun 2017

Five Movie Diner Scenes

The humble American diner has provided the backdrop to countless movies, but not all diner scenes are equal. Here we list five of the best that may not promote the food service element of diners but does...

blog / 12 Jun 2017

The Fiasco at Buenos Aires Polo Club

The Fiasco is a raucous celebration for those in the know… https://www.thefiasco.com/ Book via [email protected] or online.

Influence / 05 Jun 2017

Late-Night Hong Kong Chef Eats

Once guests are done with dinner, then it is the chefs’ chance to eat. After working long shifts in their restaurants, chefs are by nature night owls, and they seek out late-night bites armed with their...

Consume / 05 Jun 2017

History of the Negroni

Over the past decade, negronis, made with equal parts gin, vermouth and bitters, have enjoyed a surge of popularity, going from a relatively unknown aperitif to a classic cocktail must-have. One legend...

Inspire / 05 Jun 2017

Where to Find the Best Steak in Buenos Aires

There’s a saying that the only part of the cow the Argentines don’t eat is the “moo.” Argentina without steak would be like Italy without pasta, Hong Kong without dumplings, Mexico without tacos…you...

Inspire / 06 May 2017

Five Tips For Navigating A Wine List Like a Pro

Perplexed by a wine list? We’ve all been there. Whether it’s a tight selection of quirky wines at a neighbourhood joint, or an expansive list from an award-winning cellar, restaurant wine lists can...

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