CONTRIBUTORS Kee Foong Lynn Fung Janice Leung Hayes Mischa Moselle Mark Peaker Johannes Pong David Wong Venus Wong
Formerly the editor of the LUXE City Guides and Cathay Pacific's Discovery magazine, and a dedicated polyglutton, Kee defies language barriers to eat his way around the globe. He has savoured cuisines high and low from Hanoi to Havana, Chiang Mai to Cape Town, LA to London, Reykjavik to Rome and Seoul to Sydney. Lynn was the former editor of Hong Kong Tatler Best Restaurants guide but left in 2013 to manage her family's private Liang Yi Museum on Hollywood Road. She is currently sampling her way through the crop of new fine-dining restaurants that has sprung up in Sheung Wan and is delighted to report from one of the city's best culinary neighbourhoods. Janice began a career in eating (and writing) in Melbourne, where she was first published beyond her blog, in a community magazine. She has since eaten and written for major local and international publications including Australia Gourmet Traveller and Eater NY, and founded Hong Kong's largest farmers' market. Mischa has been lucky enough to write about food and wine for 11 years, most recently with the South China Morning Post, and is grateful to the many chefs and winemakers who have explained the behind the scenes magic to him that creates great meals. He is an enthusiastic home cook as well as regular restaurant visitor. Since retiring from a diversified international career in finance in 2001, Mark co-founded 3812 Contemporary Art Projects, one of Hong Kong's leading galleries which showcases aspiring Chinese and European artists in a 7,000sq foot gallery space in Wong Chuk Hang. Mark is a regular fine dining reviewer for Hong Kong Tatler Best Restaurants, part-time thespian, and a passionate home chef. Travel and food writer Johannes covered the city's restaurant scene as HK Magazine's former Dining and Nightlife editor. The jet-setting polyglot currently goes around the globe trying new flavours and contributes to various regional and international publications. He also makes regular television appearances and took Travel Channel's Andrew Zimmern out for snake on an episode of Bizarre Foods. David is the author of “The Art of Modern Portuguese Cuisine” and founder of the Macau Culinary Association. David has worked in restaurants and hotels around the globe, including the L'Aubergade in France, Anton Mosimann, London, Rick Stein in Padstow, Mandarin Oriental, Macau, Banyan Tree, Bangkok & have cooked at the James Bread House in New York. David writes wine columns and restaurant and wine reviews for numerous media including South China Morning Post, Macau Cguide and Best China Wine List Awards. Venus is a lifestyle contributor to Refinery29 in New York and is has published a Hong Kong drinks and dining destination guide for Travel + Leisure. She lives for Asian cuisine and has previously worked on conceptualising food photoshoots for Refinery29, such as quick ramen and sushi tutorials.
In-house: Jon Braun, Kissa Castañeda, Beverly Cheng, Charlene Co, Rachel Duffel, Wilson Fok, Rik Glauert, Jacqueline Kot, Joanna Lam, Melissa Lim, Leanne Mirandilla, Charmaine Mok, Lemmy Ng, Madeleine Ross, Chloe Street, Melissa Twigg, Esther Wong, Emilie Yabut-Razon