An endless maze of people, neon lights, and countless restaurants, Hong Kong can be overwhelming unless you have a plan.
Chef Jowett Yu has garnered major acclaim for the cheekily-named modern Cantonese restaurant he opened in Hong Kong.
“Hong Kong has been recognized as the international Asian art hub,” said Adeline Ooi, Asia director for Art Basel. “Ten years ago it wasn’t the case, now it is very pronounced.”
Generous with whole-leaf green herbs, fruits, and vegetables, and easy on the dairy and oil, it’s known for being one of the healthiest cuisines in Asia. Le Garçon Saigon emphasizes this focus on freshness, with a selection of crisp, flavourful and vibrant dishes made to be shared.
For a large portion of northern hemisphere travellers, a holiday often means following the sun south. To Hawaii, the South Pacific, the Caribbean, the Mediterranean.
Matt Abergel and Lindsay Jang met in their late teens in Calgary, and today they own Yardbird and Rōnin, two of Hong Kong’s most popular restaurants—he’s the chef, she runs the front of the house.
Chef Chan Yan Tak, executive chef of Lung King Heen, the celebrated Chinese restaurant at the Four Seasons Hotel Hong Kong, is a man of few words.