THE TREND NEO CANTONESE CUISINE THE DESTINATION HONG KONG

飲食潮流新派粵菜地點香港

HONG KONG’S VENERABLE local cuisine has been given a shot in the arm with a wave of new openings merging classic flavours with contemporary twists. Among them is John Anthony – named for a spice trader who became the first Chinese native to become a British citizen – which pairs its neo Cantonese dishes like Australian wagyu beef ‘ char siu’ and alcoholic bubble tea with moody, contemporary design focusing on sustainability – think upcycled plastic coasters. johnanthony.hk

香港的粵菜向來受備 推崇，年近 更湧現不少新派粵菜餐廳，在傳統風味中加入現代烹調手法，令菜式更加變化多端。新派粵菜館莊館以首位歸化英籍的華人香料商命名，以馳名的澳洲和叉牛 燒配上加了酒的珠珍奶茶，風味獨特。裝潢佈置則以當代設計為主，極有情調，餐廳關注可持續發展，例如採用升級再造的塑膠杯，墊 減少浪。費