EDI­TOR’S NOTE

T.Dining by Hong Kong Tatler - - Contents - —CHAR­MAINE MOK Ed­i­to­rial Di­rec­tor, Food & Wine

A taste of what to ex­pect from T.Din­ing 2019

There comes a mo­ment in ev­ery food writer’s ca­reer where they think “This is it. I can­not keep do­ing this.” Per­haps it comes af­ter a par­tic­u­larly nasty bout of bowl time, no thanks to that seem­ingly in­no­cent look­ing oys­ter. Maybe you catch your­self say­ing things like, “gosh, it’s nice to have a bit of pil­sner af­ter all that cham­pagne, isn’t it?” and are im­me­di­ately forced to con­front your pri­or­i­ties in life. Or, some­times, it hits you when you find your­self de­volv­ing into a ro­ta­tion of stretchy trousers and stain-proof smocks as a rea­son­able sub­sti­tute for any sar­to­rial sense. It’s an ex­ag­ger­a­tion, of course, but not with­out the tini­est rice grain of truth.

The re­al­ity is, I love what we do. Our T.Din­ing uni­verse al­lows us to wax lyri­cal about the things that nour­ish our soul— in both senses of the word—and con­nect with in­cred­i­bly in­spir­ing tal­ents who hum­ble us with their vi­sion and ded­i­ca­tion to their craft ev­ery day. There’s ex­cite­ment and awe ev­ery time we are truly blown away by a meal—tast­ing a food or wine so am­brosial that it erases all mem­ory of dud dishes past. We have had many of those mo­ments dur­ing the com­pi­la­tion of this edi­tion of T.Din­ing Best Restau­rants. Each time, it’s a re­minder that it is our priv­i­lege to ex­pe­ri­ence these highs—and even the lows—af­ter which we are able to tell you, our read­ers, our hum­ble opin­ions on what’s been on our plates.

Most of all, I’m al­ways ex­cited to un­veil our picks for the year’s Top 20 Best Restau­rants and the re­cip­i­ents of our an­nual din­ing awards—gongs that serve to high­light those work­ing at the very top of their game in Hong Kong and Ma­cau, who have con­trib­uted to the rich ta­pes­try of their re­spec­tive din­ing scenes. The de­ci­sions are not taken lightly— we spend hours, even days, dis­cussing and mulling the nom­i­nees over and over—and we stand be­hind them all. This year, we’ve also in­tro­duced the Chef Of The Year award to high­light the in­di­vid­ual whose ef­forts have paid off for us all, as well as a new cat­e­gory for Best New Bar. Turn to page 54 to see the full set of win­ners.

In the rest of this mag­a­zine, you will dis­cover course af­ter course of de­light­ful gas­tro­nomic nar­ra­tives by the re­gion’s lead­ing food writ­ers— our Din­ing Edi­tor Wil­son Fok will take you back to the build­ing blocks of Can­tonese cui­sine with his ex­plo­ration of pantry ba­sics, while Jan­ice

Le­ung Hayes pens an ode to char siu—Hong

Kong’s most iconic porcine prod­uct. Chris Dwyer meets three young chefs whose cuisines have been deeply in­flu­enced by the late Paul Bo­cuse and Joël Robu­chon, and Asia’s youngest Master of Wine, Sarah Heller, shares her lat­est art project ded­i­cated to the mys­te­ri­ous lan­guage of wine. This is in ad­di­tion to our 200-plus up­dated restau­rant and bar re­views that are de­signed to in­spire you to go out there and ex­plore our most vi­brant culi­nary des­ti­na­tions. So, I guess this isn’t it—af­ter all, we’ve still got an ap­petite for the feast.

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