WINE & DINE

Hong Kong-based, Americanborn wine expert James Suckling unites his passions for fine wine and Korean cuisine with the opening of James Suckling Wine Central. The new Soho restaurant and wine bar serves more than 200 wines by the glass – all rated 90 points or more by Suckling and his team of tasters. Chef Sang Hyun, formerly of Jinjuu London, serves up an array of sharing platters while architect Sean Dix of Yardbird fame is the man behind the sleek yet inviting bar, lounge and dining spaces.

Kytaly, the award-winning Itallian eatery in Geneva, has opened its first Asian outpost in Hong Kong. We caught up with Franco Pepe, the mastermind behind what’s been called the world’s best pizza, at the recent grand opening.

What do you think of the title “world’s best pizza”?

We don’t aim to create the best pizza in the world. We just make pizza that we believe is good and tasty, and the people have to decide. What we want to do is create an emotion, to conjure up a memory – maybe from when you ate it as a child, or it might remind you of something from the past and then you can come back to have it again. This is our goal.

How do you source ingredients?

It’s the result of long research and collaborations with local farmers in my town. I meet the farmers all the time, every week or every 10 days. There is a table for them in my restaurant, so we can meet, [eat pizza] and talk about the produce.