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- Indexed articles, last 90 days
- 4
- Latest publication
- Aug 20, 2026
- Outlet visibility, for South China Morning Post
- Top 50K sites
- Earliest in this view
- Jul 16, 2026
Latest articles
Oranges and anchovies? Ninetta’s unlikely pairing tells the story of Sicily (opens the original)
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Chef Marco Xodo brings a refreshing Sicilian-inspired winter salad to Hong Kong’s sweltering summers – with a Venetian twist “Fine dining teaches rigour, precision, and respect for ingredients,” Xodo says. “But the heart of Italian cuisine lives in the trattoria. Moving towards more casual concepts is a conscious choice to strip away the stiff formality of fine dining. It is a step closer to the authentic spirit of an Italian kitchen.” That commitment to unpretentious warmth explains the restaur
‘My age is part of my story’: meet China’s youngest Michelin-recognised chef (opens the original)
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He lied about his age to become a chef at 15. At 24, Andre Li is showing diners great dishes don’t need meat at his Plant-Based Kitchen Andre Li Feiyue was 15 years old when he learned to lie. So he added a few years to his age, walked into a five-star hotel, and said he had just turned 18. When they asked for his ID, he told them he had left it at home. They let him stage (intern) anyway, since he did not ask for a salary. He just needed someone to give him a chance. In July 2025, when Li was j
How Doha’s Mila is giving modern Levantine offerings a local spin in Hong Kong (opens the original)
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Marc Mahfouz of Michelin-recognised restaurant is serving makdous, velvety hummus and other Middle Eastern plates in the city until August 9 The signature makdous is flying off the menu at Mila’s limited-time Rosewood Hong Kong residency – a fact that surprised even the man who created it. Marc Mahfouz, chef de cuisine of the Michelin-recognised Qatar restaurant, didn’t expect a vegan dish to be the top seller. The stuffed baby aubergine, draped in tarator sauce and topped with walnuts and pomeg
How 3 Hong Kong chefs reimagine classic beef dishes (opens the original)
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The culinary minds behind Carna, Moo-Lah and Duddell’s share how they bring their unique childhood traditions to the table It’s the same animal. In a Tuscan kitchen, it’s carved tableside as a ritual. In a Korean kitchen, it’s sliced thin and gone in seconds. And in a Cantonese kitchen, it’s been braising since morning. In Hong Kong, three chefs are bringing their love of beef from home, each cooking through the lens of a childhood tradition that shaped them long before they ever stepped into a
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Top 50K sites
For South China Morning Post, the outlet · Measured Aug 1, 2026
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