在一些人眼中，pizza屬於快餐的一種，但對那不勒斯薄餅師傅來說，薄餅是一門藝術，是他們全情投入，灌注熱情製作出來的美食。「薄餅是一道簡單料理，但可以變出無限創意，是能傳揚下去的歷史，向世人展示的那不勒斯傳統。」出生於薄餅發源地那不勒斯的FALCONE主廚Roberta de Sario如是說。

Inspiring Journey: Cookbook on Indian Royal Cuisine Transforms Hong Kong Culinary Director's Life, Palash Mitra. Read how a culinary passion led to a transformative cookbook in the heart of Hong Kong

One of the best Vietnamese restaurants in town, Black Sheep Restaurants' Le Garcon Saigon, shows off the diversity of Vietnamese food – without a bowl of pho in sight. Instead, you can enjoy smoky meat and fish dishes served with mountains of fresh herbs and fully-flavoured sauces. Be sure to wash all of these down with a Saigon beer or two.

Inspired by fond memories of joyful summer holidays in her native Sri Lanka, Chef Gizzy’s fourth Crab Club: Chef’s Edition series features a flavourful dinner menu in collaboration with Chef Teya Mikhael of Maison Libanaise.

這間意大利Tuscan扒房走親民家庭路線，主張意大利人那種eat together, stay together的風格，每份菜式都大大碟，絕對不適合一個人自私食！而這裏的熟成牛扒絕對是主打，首推1KG重的T骨扒BISTECCA ALLA FIORENTINA（HK$1518），同時可以食到西冷和牛柳兩個肉味最濃又最嫩的部位，牛扒切得厚厚，肉汁豐富又齒頰留香。

You know what’s as fresh as the sea breeze? Vietnamese food! It’s light and perfect for junk boats ’cause let’s face it: we want to go back for a dip and not pass out on the boat with food coma.

Serving you molto delizioso (very delicious in Italian) Italian cuisine from the regions of Tuscany, Black Sheep’s Associazione Chianti is a trattoria worth visiting.

IFC新餐廳 FALCONE 走意大利狂放路線，將拿坡里的魅力與節奏集於一身，一反商場餐廳常規，不供應熱水、凍檸茶和 Cappuccino，但求「原汁原味」，貫徹地道餐廳風格，連pizza也是按照意大利正統拿坡里薄餅協會（Associazione Verace Pizza Napoletana）的規定，用足足1500公斤重的 Pavesi 特製紅磚焗製，風味十足！每枱必點的Pacchianella炸薄餅，是先將薄餅炸完再焗，吃上去一點也不油膩，餅邊脆口，外脆內煙韌！

“If you worked in a sweet shop, you’d find it really difficult not to eat sweets”

成長於新加坡，意味著從廚是與升學主義社會逆向而行的路徑，Theign Phan 一度也是那個順流而上、服從主流價值的模範，一路奔往美國威斯康辛大學（University of Wisconsin）修讀新聞學，直到她終於有勇氣挖出深埋心底的夢想，踏入廚房。

Calling all pizza lovers—Black Sheep Restaurants’ (BSR) Falcone is opening this month. The pizzeria is inspired by the chaos and beauty of travelling through Napoli, Italy. As with most BSR ventures, Falcone also comes with a story.

Over the course of the next three days, I will discover all manner of new openings and overhauls – and meet a number of new arrivals, who moved to the city during the pandemic. One of those is ArChan Chan – executive chef of Ho Lee Fook in Central, who spent 10 years in Melbourne working for Andrew McConnell.