4 days ago
- Entertainment
- South China Morning Post
The flavours of Hong Kong? 5 up-and-coming chefs redefining Cantonese cuisine weigh in
Hong Kong has long been a food mecca, known both for its humble milk tea and fish balls and its numerous Michelin-star restaurants.
The city naturally has a reputation for Cantonese food, from dim sum and roast meats to more refined dishes made with luxurious ingredients such as fish maw and abalone.
Hong Kong restaurants that serve creative interpretations of Cantonese cuisine, such as
The Chairman , Bo Innovation and
Wing , have long been on diners' radars. But chefs who present unique concepts between traditional Cantonese and contemporary Western cuisine can also thrive.
Here are five chefs to watch, who are putting their own spin on Hong Kong cuisine and taking it to another level. They tell us what Hong Kong flavours mean to them.
1. Thomas Tam
Thomas Tam serves Japanese-French fusion food with a Hong Kong twist at Thomas & T's in Central. Photo: Thomas & T's
After working at top restaurants such as Petrus and Sushiyoshi, Thomas Tam opened Thomas & T's in Hong Kong's Central neighbourhood in April. Tam presents Japanese-French fusion cuisine with a Hong Kong twist.
