Have you ever tried beer-flavoured crisps? 🍺🥔
Trying some more funky Taiwanese snacks including fried egg 🍳and pineapple cake🍍flavoured crisps.
Keep watching to find out which ones are worth trying!
Special thanks to @rosetta_rose for bringing me back the goodies.
If you’re still in a “very Chinese time of your life”, this will help you level up.
Being Chinese, contrary to the internet, is not just wearing a trendy tang jacket, a viral dance to Chinese music, or even the hot water — though this one definitely helps.
So here are a few tips that might actually get you closer to “being Chinese”.
Bonus tip: it’s Sichuan, not Szechuan (an outdated transliteration from Mandarin Chinese).
Eating for a living is wonderful. Your stomach, however, sometimes disagrees.
After years of tasting menus, bar hopping and “just one more bite”, these are the small things that actually help keep the bloat in check.
Think of it as occupational hazard management for food and drink enthusiasts. Save this for the next time your stomach writes a complaint letter.
What’s your best anti-bloat trick?
Tatler Best Hong Kong & Macau 2026
Thank you all for joining us and for listening to Coco and I rap this year.
The truth is that working in this industry is tough. Long hours. High stakes. Guests who don’t always say thank you. And yet you keep showing up. Giving more than anyone asks.
Thank you, Hong Kong and Macau are lucky to have you.
#tatlerbesthongkongandmacau #tatlerbest2026
Fine dining on the Eastern & Oriental Express (@easternoriental ) reaches new heights with chefs André Chiang (@andrechiang_sg ) and Simon Rogan (@rogan_simon ).
Regional dining editor, Fontaine Cheng (@fontimes ), hops on board to get a taste of this impressive collaboration that blends local Southeast Asian flavours and European technique, complemented by views of the Malay peninsula.
Keep watching for a closer look and hit the link in bio to read more about the experience.
#tatlerdininghk #tatlertastes #tatlerstays
Hong Kong’s newest champagne bar Blanc de Noirs is opening on May 1, and I can already tell it’s going to be a popular spot.
Fried chicken, caviar and a Mimosa?
Sign me up 🍗🐟🥂🍾
A hundred-year-old tea house. A bass drop. Steaming baskets of dim sum by the dance floor.
Last night, Lin Heung Lau bid farewell to its historic Central location with a dim sum rave, presented in collaboration with music collective RaveDAO. The event was headlined by Amsterdam-based DJ Rose Ringed and Cocoa Zhou of He.r.
Regional Dining Editor Fontaine Cheng (@fontimes ) dropped in to assess the scene. Keep watching to find out what she ate.
Lin Heung Lau, which first opened in Hong Kong in 1926, will move to Sheung Wan: Tung Ning Building, 249-251 Des Voeux Road Central.
百年老店，低音轟鳴，舞池旁熱氣騰騰的點心。
昨晚，蓮香樓在歷史悠久的中環店舉辦了一場別開生面的告別派對，攜手音樂團體 RaveDAO 傾情呈現。來自阿姆斯特丹的 DJ Rose Ringed 和 He.r. 的 Cocoa Zhou 領銜演出。
Regional dining editor Fontaine Cheng (@fontimes ) 親臨現場，探訪了這場盛宴。繼續觀看，了解她品嚐了哪些美食。
蓮香樓於1926年在香港首次開業，即將遷至上環德輔道中249-251號東寧大廈。
#tatlerdininghk #tatlertastes
Lamdre in Beijing was a genuinely eye-opening experience in modern Chinese fine dining. Every dish is a celebration of plants, of creativity, and of Chinese produce, which is quietly becoming some of the best in the world right now.
Incredible artistry and astonishing flavour, layer upon layer. I’ve eaten a lot of great meals, but I rarely sit there thinking: wow, plants have never tasted this good. Lamdre did that.
Bangkok’s Thong Smith has landed in Hong Kong. I went today. I ate. Went full on beast mode. I left very happy indeed.
Go. Order what I ordered. Text me later to tell me I was right.
🇹🇭🛶🍜🌶️🍳🍚🥩🍗🥒🥬🍞🍌🥥
When ramen is the cure 🍜💕
Tokyo’s Ramenya Shima (Tabelog top three for 5 years running) has made its global debut in Hong Kong. Chef Hiroshi Morishima’s signature tanrei-style broth is clear and complex yet packed with enough umami to knock you out of your slump—alcoholic or non.
Choose your broth. There is a truffled-up white shoyu, which isn’t my jam, so I went for the classics: robust shoyu and the more delicate shio. Definitely go for the ‘Ultimate Ramen’. Four kinds of chashu, zero regrets, one very revived human. The noodles are lovely and supple too.
I also found some other goodies on the menu that caught me off guard. Watch the video to find out.
Just don’t expect to waltz in at peak hour without a wait. Open now at Sugar+ in Causeway Bay.
Kuala Lumpur is a city where the best meals are often the ones locals quietly return to again and again.
In this episode of Eat Like a Local, Fontaine Cheng, regional dining editor at Tatler Asia, is joined by Katelyn Tan, editor of Tatler Dining Malaysia & Indonesia, as Raymond Tham (Beta, Kuala Lumpur) plays local guide for Hans Christian (August, Jakarta), showing him a couple of his favourite spots in the city.
Locations:
San Peng Chicken Rice & Hor Fun, 823/9, Jalan San Peng, Pudu
Annapuurnam Chettinad Restaurant, 74 Lorong Maarof, Bangsar
The Tatler Best Takeover Series 2025 is presented in partnership with @mastercard
Videography: @6200ml
#tatlerbest #tatlereatlikealocal
