The influence and impact of Alice Waters on the American restaurant and culinary landscape is extraordinary. Today aged 70, back in 1971 Waters was the embodiment of avant-garde as the first and most prominent voice to espouse the need to eat both sustainably and seasonally. Fast forward forty years and you’d be hard pressed to …
Ever wanted to cook in someone else’s kitchen? Here’s my piece for CNN looking at ten culinary pop-ups happening this year, from here in Hong Kong to New York, ‘Straya and more.
Moi Moi in Central comes from Luke Nguyen, an affable Vietnamese-Aussie chef whose face will doubtless be familiar
Imperial Treasure in TST is well worth the hop for top quality produce and the mother of all suckling pigs
A perfect Peking duck makes Dragon Noodles Academy in Central a go to, especially when the meat just keeps on coming.