2016’S BIGGEST TRENDS AND OPENINGS
It’s a known fact that Hong Kong is never short of food trends. Post-ramen craze and detox juice fads, the city continues to be an Asian landing spot for many a global chef, while others are focusing on perfecting dining heritage and revamping the classics. Below are some hot trends we’ve been observing in the past year—and we’re sure they have the potential to soar even higher in 2017.
1. MEATY BUSINESS
The beloved steak is getting a good run in 2016, as steakhouses continue to be a crowd-pleaser in Hong Kong. New steakhouses such as Buenos Aires Polo Club, Alto and the revamped Blue specialise in good sourcing and in-house ageing processes—creating juicy, quality meat cuts that reward many a return visit.
2. FOREIGN IMPORTS
There’s no shortage of trained chefs from all over the world heading to our city, making waves with their new concepts and unique take on cuisines. This year is no exception, as numerous movers and shakers of global food circles headed to Hong Kong for their next inspiration. Among them are pastry chef-turned restaurateur Janice Wong (Cobo House), James Henry (Belon), Xavier Boyer (Gaddi’s), Jarrett Wrisley (Soul Food) and many more.