Wilson Fok

3 weeks ago | scmp.com | Wilson Fok

When China Tang originally opened in Hong Kong in 2013, it came in the wake of two other restaurants by celebrated bon vivant Sir David Tang. Despite its late arrival, China Tang has survived both Island Tang and Kowloon Tang, proving to be the most enduring of its late founder’s concepts here (if one excludes the members-only China Club). The restaurant even survived the HK$3.1 billion makeover at The Landmark that has claimed both MO Bar and Please Don’t Tell.

1 month ago | scmp.com | Wilson Fok

Upon entering a restaurant, the way you are greeted and seen to your table provides that vital first impression. But come the end of a meal, it is up to dessert to ensure diners leave on a high note, no matter what came before. “It’s the finale … a bad dessert can ruin the meal,” insisted Anne McManus, then executive pastry chef at Manhattan’s Maloney & Porcelli, in an interview in 2000.

Feb 26, 2025 | scmp.com | Wilson Fok

As Hong Kong’s F&B industry looks to lower its food miles and adopt more sustainable practices, the city’s fine dining establishments are increasingly exploring their options when it comes to sourcing ingredients locally. That has meant adapting to ocean harvests from nearby waters or exploring the fertile terroirs of the New Territories. In Hong Kong, the most eco-conscious restaurants aren’t just using local ingredients, they’re using hyperlocal ingredients.

Sep 18, 2024 | scmp.com | Wilson Fok

Chilli oil took the heat early this year when David Chang, of Momofuku fame, sent a cease-and-desist Dto two brands of chilli oil producers as he attempted to trademark his “chilli crunch” product. The trademark request quickly turned sour, burnt out, and eventually Chang walked back his trademark attempt and apologised.

Jun 16, 2024 | msn.com | Wilson Fok

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