Tasting Kitchen - TK

Tasting Kitchen - TK Tasting Kitchen (TK) is a celebration of the Pearl River Delta's finest restaurants, greatest chefs,

Tasting Kitchen (TK) is Asia's premier epicurean lifestyle brand, presenting the best in food and drink, art and design, and luxury travel across the globe. Published every two months in bilingual issues with English and Chinese, TK is distributed in Shanghai, Beijing, Chengdu, Hangzhou, Suzhou, Chongqing, Guangzhou, Shenzhen, Hong Kong and Macau, including 1,000 fine restaurants, at nearly all of

the region's best hotels, at dozens of private membership clubs, on ferries, and in airport lounges. TK is also on sale at newsstands across the region, in bookstores, wine shops and gourmet food emporiums. TK appeals to the region's most affluent, influential and enthusiastic lovers of food, drink, and inspired living, and each issue reaches 500,000 readers, engaging and entertaining them with:

• Features on the region's top restaurants
• Profiles of star chefs and sommeliers
• Expert guidance and insight about the best food and wine
• Luxury kitchen and home products

See all of TK's previous issues here:

http://issuu.com/tastingkitchen

Enjoy! Mark Hammons
Founder, Tasting Kitchen (TK)

email: [email protected]

“Macau Meets Mexico” brings the innovative spirit of Mexico’s cocktail scene to Wing Lei Bar on October 4 from 5pm to 10...
30/09/2025

“Macau Meets Mexico” brings the innovative spirit of Mexico’s cocktail scene to Wing Lei Bar on October 4 from 5pm to 10pm. Two of the country’s most captivating bars – Aruba Day Drink from Tijuana and Las Brujas from Mexico City – present an extravaganza of vibrant Mexican flavors highlighted with local ingredients. Aruba Day Drink offers delectable multisensory creations, each imaginatively paired with a musical selection and a color. The female-led collective Las Brujas draws inspiration from the mystical heritage of Casa de las Brujas. Their beguiling concoctions rooted in Mexican herbalism honor female Latin American writers and activists.

On October 5, it’s the “Wing Lei Bar Takeover at Bourkes” as Mark Lloyd brings UNITY, his new signature menu to the popular Hong Kong “neighborhood watering hole” for a guest shift from 3pm to 6pm. Twelve brand-new cocktails are mementos of fondly remembered bar collaborations during city tours where friendships were formed, knowledge was shared, and horizons expanded. Don’t miss this rare chance to experience the convivial essence of Wing Lei Bar distilled into one unforgettable session.

The “50 Best Signature Session” at Hong Kong’s Ho Lee F**k on October 6, from 6pm onwards, brings together three kindred spirits of food and drink: Ho Lee F**k’s Chef ArChan, Hope & Sesame’s Andrew Ho, and Wing Lei Bar’s Mark Lloyd. A late-night gathering after ten o’clock offers three cocktails, chef’s snacks, a DJ, and good company for HKD388.

“The Best of All Worlds” at The Foundry in Hong Kong on October 7, from 7pm until late, unites the guiding spirits of three globally celebrated bars: Mark Lloyd of Wing Lei Bar, Rajib Mukherjee of ZLB23 in Bengaluru, and Alessandro Mengoni and Fabio Fanni of Locale Firenze in Florence. Expect a whirlwind trip around the world through delightfully inventive cocktails.

Wynn Palace 永利皇宮

AVOCA, Mondrian Hong Kong’s award-winning bar, redefines the art of mixology with creative new cocktails inspired by som...
26/09/2025

AVOCA, Mondrian Hong Kong’s award-winning bar, redefines the art of mixology with creative new cocktails inspired by some of Hong Kong’s most iconic flavors and dishes.

An innovative series of 13 drinks pays delicious homage to the city’s rich culinary culture with harmonious flavors that showcase the essence of Hong Kong's unique locale.

The Clay Pot Negroni, for instance, creates a dialogue between Italy and Hong Kong. This thoughtful homage to the classic Negroni and the city’s famous sizzling clay pot rice is aged in a clay pot for two weeks, a process that purifies and mellows its bitterness to perfection. The result is a beautifully complex blend of Roku Gin, Osmanthus Mancino, Rosso Vermouth, and Campari.

Equally inventive is the Sesame & Peanut Butter Sour, which reimagines the silky, savoury profile of Cheung Fan—a classic dim sum rice roll—in liquid form. A smooth, whisky-based cocktail, it combines an earthy sesame syrup with roasted peanuts, crowned by a delicate foam that offers a subtle, nutty flavor in every sip.

The 3:15PM Martini, served with a mini pineapple bun, is a true taste of Hong Kong nostalgia that blends coffee and milk tea. It contains Ceylon tea and Vodka distillate, espresso, and condensed milk and evaporated milk.

Another highlight is the Pickled Cucumber Gimlet, which finds its inspiration in the zesty, spiced smashed cucumber salad popular in restaurants across the city. This tangy, savoury cocktail balances the pine and citrus notes of Tanqueray Gin with a subtle dash of heat from habanero bitters, all rounded out by a drop of rich sesame oil for a fresh, complex finish.

Avoca Hong Kong | Mondrian Hong Kong

For two nights only, starting tonight, witness a landmark collaboration as Chef Pan Sihui of Aji welcomes Chef-owner Sun...
26/09/2025

For two nights only, starting tonight, witness a landmark collaboration as Chef Pan Sihui of Aji welcomes Chef-owner Sun Kim of Singapore’s two-Michelin-starred Meta to MGM COTAI.

United by a shared passion for French culinary techniques and profound Asian heritage, the two masters will orchestrate a menu that harmonizes their distinct approaches—from Aji’s refined ‘Asian Bistronomy’ to Meta’s contemporary Korean ‘metamorphosis’. Prepare your palate for signature creations like the charcoal-grilled Wagyu Short Rib with Nyonya-style pickles and black curry, and the delicate Jeju Abalone with Kamtae and Lily Bulb.

The exclusive eight-course dinner is available tonight and tomorrow, with a six-course lunch tomorrow only.

For reservations, please call (853) 8806 2308.

MGM 美高梅

In a serene salon in Bangkok, Chef Dan Bark, an alumnus of Chicago's most demanding Michelin-starred kitchens, orchestra...
18/09/2025

In a serene salon in Bangkok, Chef Dan Bark, an alumnus of Chicago's most demanding Michelin-starred kitchens, orchestrates a dining experience guided by rhythm, flow, and balance. His Korean heritage and classical French training inform a palate that is global, yet deeply personal. The name "Cadence" itself suggests a sequence, where twelve plates become one harmonious voice.

The story of Cadence is also the story of a partnership. Together with Fay Tragoolvongse, whose background is steeped in luxury hospitality, they have built a world where "every gesture could carry meaning." From the custom-composed music that evolves with the meal to the silent choreography of the service team, every detail is tuned to create a seamless, immersive journey. This shared vision, which they instill in their team with the mantra "Move with love, focus, and care," is the soul of the restaurant.

Launched during a pandemic and awarded a Michelin star within six months, Cadence is a testament to precision meeting emotion. It is a place where a dish of Wagyu and pineapple can connect a chef's childhood memories to his adopted home, creating, as Chef Bark says, "memory, made edible."

Read More: https://www.tasting-kitchen.com/twelve-plates-one-voice/

SIAL Shenzhen 2025, the third edition of the Greater Bay Area’s premier global food and beverage exhibition, took place ...
17/09/2025

SIAL Shenzhen 2025, the third edition of the Greater Bay Area’s premier global food and beverage exhibition, took place in grand style from September 1 to 3 at the Shenzhen Convention & Exhibition Center (Futian).

With 2025 as a milestone year marking the 25th anniversary of its presence in China, the international SIAL Group network of F&B trade shows continues to measure innovation across five key dimensions: pleasure, health, wellness, convenience, and sustainability. Its worldwide mission is to further the goal of feeding 10 billion people sustainably by 2050.

The giant Shenzhen event included more than 1,100 exhibitors from 50 countries and regions, showcasing over 100,000 products in 14 thematic zones and attracting upwards of 60,000 F&B and hospitality professionals.

“Shenzhen is just like the Chinese agri-food sector,” noted SIAL Group CEO Nicolas Trentesaux. “Both are fast-growing, connected, and focused on quality, health, traceability, and innovation. SIAL Shenzhen has become an acceleration platform where ideas take shape and talents from around the world come together.”

A journey into the heart of Sichuan, captured one frame at a time.TK Director of Photography David Hartung unveils "THE ...
16/09/2025

A journey into the heart of Sichuan, captured one frame at a time.

TK Director of Photography David Hartung unveils "THE FLAVORS of SICHUAN," a collection born from a multi-year immersion into the region's culinary soul. Through his lens, he forges connections with the tea masters, noodle artisans, and farmers who are the true guardians of the region's flavor, uncovering the human stories behind the heritage.

Hosted in Macau—a UNESCO Creative City of Gastronomy—the exhibition examines the harmonious blend of history, culture, and terroir that gives Sichuan cuisine its remarkable depth. The opening ceremony will also mark the launch of Hartung's accompanying coffee table book. Titled The Flavors of Sichuan: A Tribute to the Art of Sichuan Cuisine, the volume offers a profound look into these intricate stories.

Event Details:
Opening Ceremony: Sept 24, 2025, 6:30 PM (Reception at 5:30 PM)
RSVP: +853 66653190 | [email protected]
Exhibition Period: Sept 24 – Nov 26, 2025 (Daily, 12 PM – 8 PM)
Location: Taipa Village Art Space, Macau

W Macau - Studio City redefines the luxury bar experience not as one singular space, but as two contrasting realms. The ...
12/09/2025

W Macau - Studio City redefines the luxury bar experience not as one singular space, but as two contrasting realms. The journey begins in Living Room, an open, bright hub whose design is inspired by the historic ‘lorcha’ sailing vessels. It’s a stage for daytime connection and glamorous evening cocktails, bathed in light that glimmers like the water's surface seen from below.

But concealed within lies A.P.D. (A Perfect Dose), an intimate cocktail sanctuary designed for "sensory healing." Here, the atmosphere shifts. The theme is infusion and smoke, where mixologists pluck herbs from a vertical hydroponic wall to create drinks that are, as the name suggests, a perfect dose prescribed for the guest's state of mind. As Senior Mixologist Victor Pun explains, the goal is to create immersive experiences and "develop our own new classics."

Read More: https://www.tasting-kitchen.com/engines-of-sensation/

W Macau - Studio City

Experience the “Star Collaboration,” a culinary celebration in the clouds that brings together two cities, two Michelin-...
12/09/2025

Experience the “Star Collaboration,” a culinary celebration in the clouds that brings together two cities, two Michelin-starred restaurants, and two masters of Cantonese cuisine.

Lai Heen at The Ritz-Carlton, Macau, and Jin Xuan Chinese Restaurant at The Ritz-Carlton Shanghai, Pudong, each offering breathtaking cityscape views, will present an elevated four-hands dining adventure on September 19 in Macau and September 26 in Shanghai.

Chinese Executive Chef Jackie Ho of Lai Heen and Chinese Executive Chef Daniel Wong of Jin Xuan, both renowned for exquisite craftsmanship and devotion to classic Cantonese cuisine, will join forces for this exclusive gastronomic journey highlighting heritage, virtuosity, and innovation.
The six-course lunch and nine-course dinner menus will showcase the chefs’ distinct signatures while harmonizing their shared passion for precision, balance, and seasonal expression. Lavish offerings – from supple textures and layered broths to avant-garde seafood specialties and time-honored braises – will span the full spectrum of Cantonese artistry.

MGM brings the incredible WAGYUMAFIA pop-up experience back to Macau.From September 12 to 14, MGM presents an extraordin...
11/09/2025

MGM brings the incredible WAGYUMAFIA pop-up experience back to Macau.

From September 12 to 14, MGM presents an extraordinary culinary collaboration with globally acclaimed dining brand WAGYUMAFIA, celebrated for serving only the top 1 percent of Japanese Kobe and Ozaki beef. For the first time, all five WAGYUMAFIA dining concepts will be showcased under one roof as Grill 58 at MGM COTAI is transformed into WAGYUMAFIA WORLD.

For the ultimate encounter, it’s the WAGYUMAFIA dinner presented at the chef’s table or the exclusive SUSHIMAFIA omakase dinner offered at Grill 58’s teppanyaki area. Bar 58 and the main dining area will become a vibrant space for lunch and dinner, serving signature creations from WAGYUMAFIA Sando (cutlet sandwiches) and WAGYUMAFIA Burger. And to the delight of ramen and gyoza enthusiasts, the pop-up will mark the Macau debut of Mashi no Mashi, offering its famed Ultra Ramen at both lunch and dinner.

For inquiries and reservations: (853) 8806 2318 or visit www.mgm.mo

MGM 美高梅

In the heart of Singapore, Executive Chinese Chef Edward Chong is quietly redefining the boundaries of Singaporean Chine...
10/09/2025

In the heart of Singapore, Executive Chinese Chef Edward Chong is quietly redefining the boundaries of Singaporean Chinese cuisine. At Peach Blossoms, he grounds his work in tradition while boldly integrating Southeast Asian elements and presenting them in artful, modern ways.

The most iconic of his creations is Forbidden Roll, a dramatic, playful dish served in a “book,” its first page slightly burned to reveal savory rolls wrapped in feuille de brick and filled with foie gras, prawn mousse, snow crab, and black truffle. The rolls are served with a luxurious sauce, reminiscent of Peking Duck, that is crafted from Japanese sesame paste and seafood sauce. It’s a dish that provokes curiosity, captures attention, and satisfies completely. As Chef Chong advises his team, “Be bold with your ideas but meticulous in your execution.”

Read More: https://www.tasting-kitchen.com/modern-mix/

Discovery begins with Origin Bar’s bold new Point of View cocktail menu that offers guests a fresh perspective on flavor...
05/09/2025

Discovery begins with Origin Bar’s bold new Point of View cocktail menu that offers guests a fresh perspective on flavor, creativity, and storytelling.

The concept-driven collection of eighteen bespoke cocktails and five mocktails transforms familiar flavors into an array of innovative experiences. It’s a unique take on mixology presented through three time frames: Reimagined, New Era, and Boundless.

Menu highlights range from the Saz-air-ak, a complex reinterpretation of the classic Sazerac that puts absinthe center stage, to Ants and Bees, a delicate balance of flavors featuring caramelized honey infused with vanilla and the refined smoothness of Japanese shochu.

“Point of View isn’t just a menu – it’s a declaration,” says Director of Beverage Adam Bursik, the visionary behind its creation. “We view flavors, ingredients, and concepts through a unique lens, and this menu serves as our invitation to guests to step into that world with us.”

Origin Bar | Shangri-La Singapore

At Zuicho, Chef Yoshinori Kinomoto brings experience, imagination, and insight to his fresh take on kappo, one of Japan’...
04/09/2025

At Zuicho, Chef Yoshinori Kinomoto brings experience, imagination, and insight to his fresh take on kappo, one of Japan’s most appealing dining styles.

Kappo represents the pinnacle of both kaiseki cuisine and Edomae sushi, says Chef Kinomoto, whose inspired, change-embracing cuisine recently earned one-Michelin-star status for Grand Lisboa Palace Resort Macau’s elegant Japanese fine-dining restaurant.

In his view, kappo, which celebrates seasonality and convivial hospitality, draws on and surpasses both of these culinary approaches. Its visually inviting open kitchen and bar, unrestricted cooking methods, and diverse array of fresh ingredients meet modern diners’ expectations for an elevated, multisensory experience.

Unforgettable signatures include the chef’s tantalizing sous vide A5 Black Wagyu Beef Tenderloin Cutlet and his sumptuous seasonal appetizer of Abalone and Sea Urchin Somen Noodles that concentrates the ocean’s complex aromatic essence in a single bowl.

Read More: https://www.tasting-kitchen.com/inspired-kappo/

For reservations: +853 8881 1330

Grand Lisboa Palace Macau 澳門上葡京

Address

Hong Kong

Telephone

+85221161030

Website

Alerts

Be the first to know and let us send you an email when Tasting Kitchen - TK posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Tasting Kitchen - TK:

Shortcuts

Share

Category