Food•Sports•Travel
A new rapid transit line opens in Hong Kong, shortening travel times for beach goers to some of Hong Kong's most popular beaches. Here's a complete guide to Deep Water Bay: how to get there, what you can do, and where you can eat.
Wulu Restaurant and Bar is a newly opened Japanese eatery in Hong Kong. The menu runs from soups and salads to fusion tapas, main courses, sushi, sashimi, skewers and desserts. What will be the verdict of two committed foodies?
The Dragon Boat Festival is known as the Tuen Ng Festival in Hong Kong. It commemorates the death of Qu Yuan. It will be celebrated at venues across Hong Kong. Here is a schedule of races and celebrations in 2018
Sneak preview: Tokyo’s first Michelin star ramen shop opens in Hong Kong’s Causeway Bay district. Can the popular restaurant find favour with Hong Kong’s picky eaters on a street already lined with popular Japanese eateries?
Pasteis de nata, or Portuguese egg tarts, are a popular Portuguese pastry that have given rise to a liqueur reminiscent of Bailey’s Irish Cream, only richer, lighter, silkier, and more nuanced. How will the market react?
Hotel Review: Camlux Hotel is a newly opened hotel converted from a factory in Kowloon Bay offering comfortable accommodation and yummy food near Enterprise Square Five, MegaBox, Kowloon International Trade and Exhibition Centre
Quick Guide to HOFEX, Asia's largest food and beverage trade will be held 8 to 11 May 2017 at the Hong Kong Convention and Exhibition Centre. ProWine Hong Kong will run concurrently with the event
Hong Kong Sightseeing: Definitive Guide to Kowloon Bay, a neighborhood in transition: shopping malls, movie theatres, eating out, recreation, what to do, where to stay, a Buddhist shrine, a zero carbon building and what the future holds.
The 8th Day of the 4th Month of the Lunar Calendar is celebrated in many East Asian countries as the birthday of Buddha. It is an official holiday in Hong Kong, Macau, and South Korea. It falls on 36 May in 2017.
How to cook Sweet and Sour Pork - a Michelin three star chef at one of Hong Kong's best Chinese restaurants shares his recipe for this mouth-watering dish, modified for the convenience of home cooks.