Mui Kee Congee with Fish
We’d already enjoyed congee three days out of four, which would more than fulfill my yearly quota for rice porridge in Los Angeles, when when in Hong Kong, congee is king for breakfast, and...
Interview: chef Matt Abergel (Yardbird + Ronin)
Calgary native Matt Abergel took a circuitous path to Hong Kong. He worked in Vancouver and was cooking at Masa in New York’s Time Warner Center before relocating with partner Lindsay Jang to Hong...
Quinary Earl Grey Caviar Martini
Quinary is a progressive cocktail bar located in Hong Kong‘s Mid-Levels, not far from the world’s longest covered escalator. The name refers to a bygone number system and is also designed to bring to...
Ronin Triggerfish
If there’s one fish you shouldn’t feel bad about eating, maybe it should be triggerfish. According to National Geographic, the colorful, bottom dwelling species is known to wreak havoc on reefs. Males also keep...
Interview: chef Mak Kwai Pui (Tim Ho Wan)
The Hong Kong Tourism Board hosted a June 13 Pop Up Media Luncheon in Los Angeles on the Lukshon patio, showcasing the talents of Hong Kong based chefs Cheng Kam Fu (Celebrity Cuisine), Mango...
Interview: chef Chef Mango Tsang (Ming Court)
The Hong Kong Tourism Board hosted a June 13 Pop Up Media Luncheon in Los Angeles on the Lukshon patio, showcasing the talents of Hong Kong based chefs Cheng Kam Fu (Celebrity Cuisine), Mango...
