Andy

Belon embarks on an exciting new chapter, welcoming Head Chef Mina Güçlüer to lead the kitchen. Experience the evolution of the signature duck dish - Duck with apricot and bulgur wheat: tender duck with apricot and bulgur, a harmonious interplay of sweet, savory, and textural elements, reflecting Chef Mina’s global influences.   Discover other new highlights, including the buttery, crisp brioche tartare topped with exquisite caviar, and the vibrant citrus flan with amaebi and courgettes. Each dish arrives as a work of art—elegant, expressive, and exquisitely plated, a testament to Belon’s dedication to culinary excellence. #belonhk #blacksheeprestaurants #frenchcuisine #finedininghk #hkfoodie #culinaryjourney #centralhk #sohohk

一些今年Tatler Best Taïwan 感人、有趣，以及很有意思的瞬間！ 活動完抱病一週，今天整理時驚覺手機容量爆滿，需要發一發（本來還想要好好上字幕，但上兩則就投降～ ） 珠兒姐為餐廳、酒吧、酒店的 Best-in-Class 引言內容超有深度大家一定要看！特別被她的觀點觸動。她提到 hospitality （款待）與 hostility（敵意）字根相近，點出了人類自古面對陌生人時，始終存在善意與敵意的雙重可能。而真正的 hospitality，正是將善意轉化為具體行動的能力。 Tatler Best 所表彰的，不只是產業中的佼佼者，而是那些願意持續用細節照顧他人、在這個高轉速世界裡提供溫柔的人。 尤其在這易疲累的時代，款待或許比我們想像中更重要，因為它是一種選擇善意的能力。 還有很多想說，把錄到的一些片段先放上來與大家分享，謝謝大家前來，也恭喜各位得獎者！ Some of the most touching, unexpected, and quietly powerful moments from Tatler Best Taiwan this year. Still recovering from a week of being sick after the event, and only now realizing my phone is completely out of storage, so I had to share these. Tried adding subtitles but gave up after two clips.😅 What stayed with me most was the words of a writer I deeply admire, @jeweltaipei She pointed out that hospitality and hostility come from nearly the same root, and that true hospitality is a conscious choice to turn intention into care. Tatler Best is not just about excellence. It is about the people who keep showing up with generosity, attention to detail, and warmth, even when the world feels a little worn out. More to come, just sharing a few clips for now. #tatlerbesttaiwan2026

甬府（香港）以精緻寧波「立春宴」迎接新春 為慶祝春季首個節氣，米芝蓮一星餐廳甬府（香港）特別推出限時供應的「立春宴」餐單（供應期至3月4日）。該系列以現代美食視角，重新詮釋寧波經典及傳統佳餚，呈獻一場深度探索地道風味的味覺之旅。 除了精湛的宴席，多款全新單點菜式亦已同步登場。這些佳作充分展現了行政總廚劉震精湛細膩的手藝，以及他對「以食材為本」烹飪哲學的堅定信念與追求。 Yong Fu Hong Kong welcomes spring with a refined Ningbo banquet menu To welcome the first solar term of spring, Yong Fu Hong Kong has launched a banquet tasting menu, available for a limited-time (until March 4), which reinterprets classic and traditional Ningbo dishes through a modern lens. Beyond the banquet, new a la carte additions are now available and showcase chef Liu Zhen’s meticulous technique and dedication to ingredient-led cooking. 📸🖊️: @wildandy #tatlertaste #tatlerdininghk #yongfuhk #tatlerbest #開年飯 #立春宴

Macau’s cocktail scene just entered its sophomore season—I was at @WingLeiBar in @WynnPalace for the launch of “Wing Lei Bar & Friends,” a quarterly residency that is effectively bringing the global bar circuit to our doorstep. Is more than a series of guest shifts; it’s a celebration of the bar camaraderie that defines our region. Don’t miss the next series in March #TatlerDining #WingLeiBarAndFriends #WynnPalace #MacauCocktails #Asias50BestBars #MixologyCulture #Volume1Asia #TatlerAsia

The spirit of Tokyo’s legendary Torishiki has arrived in Hong Kong. 🇯🇵✈️ 🇭🇰 Head Chef Ryo Matsui commands the grill with surgical focus, using high-heat Kishu Binchotan to transform local ingredients into pure art. We loved how they champion the local Hong Kong Three Yellow Chicken. The intense marbling of this local breed drips onto the white charcoal, creating a smoke that perfumes the meat from the inside out. 💨🐔 Tonight’s menu went beyond the standard, diving deep into the different parts of the bird: ✨ The Rare Cuts: Soriresu (Oyster): The “fool leaves it” cut. refers to a prized, tender piece of dark meat on the back of the chicken, near the thigh/lower spine, this bite has a distinct pop and juice that is unmatched. Bonjiri (Tail): The fatty “torro” of the bird. Crispy skin, bursting with umami oil. MVP #1 Thyroid: The “sweetbreads” of the chicken. Creamy, fatty, and incredibly rare. MVP #2 Back Skin: Thicker and crunchier than the wing, full of chicken flavour explode in the mouth, a true texture bomb. 📍 Torikaze, Forty-Five Landmark, Central 東京傳奇名店 Torishiki 的燒鳥魂終於來到香港。🇯🇵✈️🇭🇰 今晚造訪位於 Landmark Forty-Five 的 TORIKAZE (@torikaze.hk )，體驗燒鳥大師池川義輝的「燒鳥道」。主廚松井 (Ryo Matsui) 以精湛技藝駕馭高溫的紀州備長炭，將食材昇華。 最驚喜的是他們選用本地頂級「三黃雞」結合日式燒烤技藝。三黃雞豐腴的皮下脂肪滴落在備長炭上，瞬間化為燻香，讓雞肉由內而外吸收炭火精華。💨🐔 今晚的菜單不僅有經典部位，更深入探索了雞的不同稀有部位： ✨ 老饕必點稀有部位： 雞蠔肉: 指的是雞背部靠近大腿/脊椎下方的一塊珍貴鮮嫩的深色肉，口感彈牙，肉汁豐富。 雞尾: 雞肉中的「大拖羅」。油脂最豐富的部位，外皮酥脆，入口即爆汁。 MVP #1 雞喉: 被稱為雞的「胸腺」，口感綿密濃郁，極為罕見。 MCP #2 雞背皮: 比雞翼皮更厚實爽脆，濃鬱的雞肉風味在口中迸發，口感層次極豐富。 #三黃雞 #yakitori #threeyellowchicken #barbecue #bbq #tatlerdininghk #hkrestaurant

當夜幕低垂，深圳CBD華燈初上，正是MO Bar最迷人的時刻。工業風的裝潢、璀璨天際線，以及甫上桌便令人矚目的雞尾酒。 Tatler Dining 專程為全新的「Colours of China」酒單而來。系列以二十四節氣為靈感，巧妙地將傳統文化融入現代調酒藝術。每一杯都不只是概念的堆砌，而是經過深思熟慮的創作，那些層次分明的風味讓人忍不住一再回味。 從招牌的 Smoked，到調製得恰到好處的 Trinidad Sour 和 New York Sour，一路品嚐下來，每一杯都沒有讓人失望。特別推薦松露薯條配 Dirty Martini 的組合，絕對是必點。 看著調酒大師 Tiger Chang 在霓虹閃爍的天際線前施展調酒絕技，更是一種視覺享受。 Tatler 小貼士：傍晚6點前到達才有機會坐到窗邊座位；這裏只接受現場候位。 As dusk settles over Shenzhen’s CBD, MO Bar comes into its own —industrial-chic interiors, a glowing skyline and cocktails that quickly command attention. We came for the new ‘Colours of China’ menu, which draws on the 24 solar terms and translates them into a thoughtful, modern mixology programme. The result feels considered rather than conceptual, with flavours that are easy to return to. We worked our way through the menu, from the signature Smoked to a flawlessly executed Trinidad Sour and New York Sour. Essential order: the truffle fries alongside a Dirty Martini. The bonus is watching bartender extraordinaire Tiger Chang at work against that neon skyline. Tatler tip: Arrive by 6pm for a window seat—it’s walk-in only. #tatlertastes #tatlerdininghk #MOBarShenzhen

@gokan.hk — the hottest opening in 2025 , located in Central by industry icon Shingo Gokan. He has brought his “Five Senses” philosophy to Hong Kong, creating a space that feels both vintage and futuristic. The kitchen, managing by chef @x0ny now. This isn’t just a bar; it’s a full dinner destination. The Watermelon Koffeezz (Gin fizz w/ clarified watermelon & light roast coffee) is mind-bending, and the Mapo Mary brings the heat with wagyu mapo tofu spices. 🍉☕️🌶️ Unquestionably deserving of the Tatler Best New Bar in Asia Pacific title. Located in the historic ice house, this is the ultimate one-stop night out. Save this for your next dinner date! #GokanHK #ShingoGokan #TatlerBest #TatlerDining #HKNightlife #SensoryMixology #CentralHK #CocktailLovers #Tatlerbestawards #tatlerdininghk

Memorable meal in 2025 Dining at @restaurant.potong isn’t just a meal; it’s a pilgrimage through Thai-Chinese history. Chef @chef.pam has transformed her family’s ancestral pharmacy into a sanctuary of “Progressive Thai-Chinese” cuisine. I experienced the “Revolution” menu. Highlights: - The Mission: Black Silkie Chicken broth that tastes like medicinal magic. - The Heart: Pad Thai reimagined with “Thai Flag” noodles and a massive Nakhon Si Thammarat prawn. - The Bold: That 14-day dry-aged duck. The Maillard reaction on that skin is pure chemistry. And yes, the duck brain is a must-try. From the fermentation jars on the ground floor to the Opium Bar on the roof, Potong is blending the old world with the new. #RestaurantPotong #ChefPam #BangkokFineDining #ThaiChineseCuisine #SongWat #FoodHistory #TravelThailand #CulinaryRevolution

Memorable meal in 2025 @araya_singapore is the world’s first Chilean restaurant to get a Michelin star, and you can tell why. It’s not just “fusion”; it’s a deep dive into South American flavors with insane Japanese precision. The highlight was the Kinki Fish. It’s served in a vibrant palm oil emulsion that completely wakes up your palate. It’s bold, spicy, and savory all at once with prefect execution. Araya has created something truly unique here—South American soul with top-tier Japanese produce. Thanks @kyokonakayamatv for the recommendation #ArayaSingapore #KinkiFish #Moqueca #SingaporeEats #FineDiningSG #ChileanCuisine #2025FoodTrends #KinkiFish

Memorable meal in 2025 Checked into Esa in May, to experience “New Jakarta Cuisine” and the technique here is wild. The “Moments” menu takes humble local flavors and gives them the global stage they deserve. On the menu: 🌽 Corn & Cocoa: Toasted rice and corn mousse that hits that sweet-salty nostalgia spot. 🥥 Besan: Scallops served with a Betawi curry foam. It’s rich, airy, and rescues a dying Betawi recipe. 🦆 Duck Porridge: 14-day dry-aged hybrid duck with buckwheat. The texture is insane. 🥩 Steak & Rice: Wagyu with Rawon (Kluwek) sauce and salted egg. Dark, savory, and deep. #JakartaEats #ChefAdityaMuskita #Gastronomy #FoodScience #EsaJakarta #SCBD #IndonesianIngredients #FineDiningJakarta #2025Eats

Turkey is out. Beef is in. 🥩 Smoked these @oconnorbeef Boneless Short Ribs from @wavespacific to break up the holiday food fatigue. Pasture-fed, hormone-free, and absolutely packed with flavor from the Gippsland terroir. Smoked with lychee wood and devoured in minutes. The perfect bridge to the New Year. Want to stock your fridge with @oconnorbeef , @mayurastation , or @2grwagyu ? 💸 CODE: ANDY2526 gets you 10% OFF everything at Waves Pacific. No minimum purchase. #WavesPacific #OConnorBeef #BBQ #HKEats #SmokeRing #smokedbeef #barbecue #christmas

這次再度回到澳門銀河，參加一年一度的 Galaxy Macau × Tatler Off Menu，真的有一種「一年一次、錯過要再等一年」的興奮感。每次來到這裡，都會被那種結合美食、藝術、音樂、氣氛的能量震得心情整個亮起來，而今年更是讓我充滿驚喜 Returning to @galaxymacau for the annual Galaxy Macau × Tatler Off Menu felt incredibly exciting—like a once-a-year celebration that you absolutely don’t want to miss. Every time I’m here, the blend of gastronomy, art, music, and atmosphere lifts my entire mood, and this year’s event was even more extraordinary. 活動把來自各地的傳奇名廚、米其林主廚、世界級甜點師、頂級調酒師全部聚在一起，像一場為味蕾打造的極致冒險。Ocean、Sky、Land 三大主題設計得太美了，每一位主廚端出的料理都像是一則故事、一幅畫、一段精心打造的情緒。你能感受到他們的文化背景與創意在餐桌上互相碰撞 The event brought together legendary chefs, Michelin-starred masters, world-class pastry chefs, and top mixologists—a true adventure designed for the palate. The themes of Ocean, Sky, and Land were beautiful, and every dish felt like a story, a painting, an emotion crafted with intention. You can taste the chefs’ cultures, inspirations, and creativity colliding on the plate. 而且澳門銀河的氛圍始終讓人放鬆又奢華，既有盛典的儀式感，又有旅程讓人想慢下來享受的美好。今年再踩進銀河那熟悉的香味與燈光，我真的有深深覺得：「回來了。」 Galaxy Macau still has that magical atmosphere—luxurious yet comforting, festive yet calming. The moment I walked back into that familiar scent and warm lighting, I instantly felt, “I’m home again.” 整個活動精彩到不行，音樂、香氣、調酒、交談聲、料理端上桌時大家眼神的亮度，每一刻都是珍貴片段。能再一次親眼見證亞洲最強料理人齊聚一堂，把創意、技術、美感推到極致，是一種幸福 The event was packed with highlights—food, music, cocktails, conversations, and that sparkle in everyone’s eyes when a new dish arrived. Witnessing Asia’s finest culinary talents gather once again and push creativity to the limits felt like a true privilege. #OffMenu2025 #TatlerXGalaxyMacau #GalaxyMacau #澳門銀河 @TatlerHongKong #TatlerHongKong @TatlerDiningHK #TatlerDining #TatlerBest #ABiteofGalaxy#1diningdestination #Gastronomy #GalaxyGastronomy #MichelinDining