2016’S BIG­GEST TRENDS AND OPEN­INGS

Hong Kong Tatler Best Restaurants (Hong Kong / Macau) - - Features -

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.

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