A story I did over the summer diving deep into the complex and diverse Mediterranean cuisine for Hong Kong’s Culinary Institute magazine Ambrosia. You can read it here.
I’ve posted a series of interviews with the chefs of the hotels’ respective restaurants on the corporate blog: You’d be much better here. Here’s what chef Gray Kunz, Taki Panayotakos, Maxy Levy and Marino D’antonio have to say about their menus. A peek into the Hong Kong International Airport kitchen prep. Airport kitchen photography by […]
My first 3* experience and actually the lightest of all the starred meals we enjoyed this summer. Passédat is in a league of his own with his simple, pristine Meditteranean cuisine. The signature bouillabaisse came in many courses, each better than the next, every course happy creatures of the sea distilled in a dish in […]
Dining at Sureño is never boring and I would be happy to dine here everyday, and I’m not being biased. Chef Marino made a five course menu, working with the different cheeses from the Mediterranean, from Italy (of course), Cyprus and Greece. Haloumi cheese from cyprus, with a chewy consistency of tofu and deliciously salty […]