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]

MGM returned to Art Basel Hong Kong, nurturing local talent and showcasing Macau’s cultural-tourism landscape.MGM’s ongo...
13/04/2026

MGM returned to Art Basel Hong Kong, nurturing local talent and showcasing Macau’s cultural-tourism landscape.

MGM’s ongoing partnership with Asia’s premier modern and contemporary art fair continues to build bridges between Macau’s arts community and the global stage.

This year, MGM once again drew together artistic voices and cultural resources from Hong Kong and around the world as it led delegations of Macau’s cultural leaders, arts professionals, and university faculty and students to the fair for guided tours and dialogue sessions.

MGM’s booth, partnering with BOE, presented an immersive showcase using cutting-edge 3D technology to bring to life a range of Macau’s cultural tourism projects with a sense of hyper-real virtual space.

The 2026 MGM Discoveries Art Prize, created to support promising emerging artists, was awarded to Natsuko Uchino, represented by Galerie Allen, for her innovative ceramic sculptures and glazed paintings using natural materials, including clay, plants, glass, vegetable dyes, and wood.

Michelin-starred Sushi Kissho by Miyakawa brings to Galaxy Macau the exquisite Edomae-style sushi of one of the world’s ...
13/04/2026

Michelin-starred Sushi Kissho by Miyakawa brings to Galaxy Macau the exquisite Edomae-style sushi of one of the world’s most renowned masters.

Under the direction of Masaaki Miyakawa, famed chef of three-Michelin-star Sushi Miyakawa in Sapporo, Japan, Sushi Kissho by Miyakawa offers an unparalleled omakase dining experience.

The elegant sushi counter with just ten seats is crafted from a three-century-old Kiso Hinoki cypress tree. The intimate interior, based on wabi-sabi, the Japanese art of finding beauty in simplicity, sets the stage for the chefs’ incomparable artistry.

Their personalized, interactive menus are elevated by the world’s finest seasonal ingredients, many sourced directly from Japan. Signatures include sumptuous Shimane Black Abalone with Liver Sauce, sweet and fragrant Kuruma-ebi, and rich, velvety, deeply satisfying Chu-toro.
At Sushi Kissho by Miyakawa, the art of sushi transcends sustenance to become a celebration of the connection between nature, tradition, and the human spirit.

Galaxy Macau 澳門銀河

ARGO’s new cocktail menu takes guests in two directions on a flavor-filled Hong Kong expedition of discovery. Ranked No....
01/04/2026

ARGO’s new cocktail menu takes guests in two directions on a flavor-filled Hong Kong expedition of discovery.

Ranked No. 11 on Asia’s 50 Best Bars 2025, ARGO at Four Seasons Hotel Hong Kong is known for restless curiosity and drinks that tell compelling stories. Beverage Manager Jonathan Gabbay’s latest menu, Exploration, carries on that spirit with twelve new cocktails in two chapters.

Chapter one, Local Encounters, features thought-provoking drinks created in collaboration with six Hong Kong artisans: Magnolia Lab, Big JJ Seafood Hotpot, Tai On Coffee & Tea, LoCoFARMS, artist Tam Mei Yi Amy, and Marcus Yuen of 59 Tattoo studio.

Chapter two, Seasonal Journeys, turns to the land with cocktails based on modern classics and anchored by seasonal ingredients. Shifting with the calendar, this collection offers guests delightful new surprises with every visit.

Read More: https://www.tasting-kitchen.com/local-liquid-wanderlust/

Four Seasons Hotel Hong Kong

At Leela, the savory flavors of British cheese meet the tantalizing tastes of India. The UK’s Agriculture and Horticultu...
31/03/2026

At Leela, the savory flavors of British cheese meet the tantalizing tastes of India.

The UK’s Agriculture and Horticulture Development Board (AHDB), which supports English, Welsh & Scottish Dairy Farmers, is teaming up with contemporary Indian restaurant Leela to offer two adventurously delicious dishes.

Leela, at Lee Garden Three, is Hong Kong’s destination for imaginative Indian food inspired by the Hindu concept of divine play. Executive Chef Manav Tuli is at his playful best with his two collaborative creations.

In Smoked Cheddar Cheese Chicken Tikka, he brilliantly reimagines what has become a British national dish with the addition of one of the country’s proudest products, English cheddar, in this case, Smoky Cheddar from renowned Wyke Farms.

In Black Pepper and Chilli Cheese Naan, Wyke’s Cheddar Black Pepper transforms everyone’s favorite flatbread into an irresistibly spicy delight.

Both dishes are on Leela’s menu from April 15 to May 15, with more delightful combinations to come from other British Dairy Exporters.

The Nikka Limited blends more than one hundred spirits, creating an extraordinary whisky that carries forward the pionee...
30/03/2026

The Nikka Limited blends more than one hundred spirits, creating an extraordinary whisky that carries forward the pioneering vision of Masataka Taketsuru.

“Masataka learned whisky-making in Scotland,” says Nikka's newly appointed Chief Blender Junji Iseki. “Then he challenged himself to create it in Japan. He opened new frontiers, and we’ve inherited that by creating spirits with a wide range of aromas and flavors and blending them in pursuit of a taste that has never existed before.”

That’s exactly what’s been accomplished with the release in 2025 of The Nikka Limited. “We focus on harmony by blending a range of spirits, but this time, we aimed for greater depth and breadth by incorporating newer spirits from Moji Distillery and Satsuma Tsukasa Distillery and newly developed flavor profiles from Yoichi and Miyagikyo.”

As for what comes next, Iseki remarks, “We hope to enrich our customers’ lives as we strive to create even more delicious and distinctive spirits.”

Read More: https://www.tasting-kitchen.com/from-past-to-future/

While Asia's culinary elite celebrated the 50 Best Restaurants in Hong Kong this week, another important moment unfolded...
30/03/2026

While Asia's culinary elite celebrated the 50 Best Restaurants in Hong Kong this week, another important moment unfolded at Louise. S.Pellegrino officially launched their 2026-27 Young Chef Academy Competition, continuing their legacy of discovering tomorrow's transformative culinary voices.

The luncheon assembled an impressive roster of culinary talent, including 2025 global winner Chef Ardy Ferguson (BELON), SPYCA Grand Juror Chef Julien Royer (Odette, Louise), Yasuhiro Fujio (Middle, 2018 SPYCA global winner), Kevin Wong (Seroja, 2019 SPYCA Asia Regional Final Winner and Global Runner Up), and Ian Goh (Institute of Technical Education, 2022 SPYCA Asia Regional Final winner and 2023 SPYCA Global runner up).

The six-course collaborative feast showcased the chefs' diverse backgrounds and technical expertise. From Ferguson's bold Torched Snapper with Sambal Hijau to Royer's refined Langoustine Dumpling. Each plate reflected the technique, personal journey and identity of its creator.

As Chef Ferguson noted, "SPYCA is more than a competition; it's a transformative community that empowers young talents to find their voice." Chef Julien Royer added, "As a former Grand Juror, I've been honoured to be part of this unique program which truly champions mentorship and provides an invaluable platform for emerging chefs to refine their craft and become leaders in global gastronomy."

Applications for the 2026-27 competition are open until June 9, offering aspiring chefs an opportunity to join this worldwide culinary movement.

Sanpellegrino

SJM Resorts celebrates as five of its most renowned restaurants win a total of eight Michelin stars in the Michelin Guid...
27/03/2026

SJM Resorts celebrates as five of its most renowned restaurants win a total of eight Michelin stars in the Michelin Guide Hong Kong & Macau 2026.

At Grand Lisboa Macau, three-Michelin-star Robuchon au Dôme, legendary for French culinary virtuosity, which has been awarded 3 Michelin stars for 18 consecutive years, and two-Michelin-star The Eight, acclaimed for Cantonese cuisine, which retained 2 stars, continue to showcase exceptional dining excellence.

At Grand Lisboa Palace Resort Macau, Zuicho, known for refined Japanese omakase dining, again attained one Michelin star. And debuting in the Guide this year, with one Michelin star each, are Palace Garden, famed for exquisite Cantonese specialties, and Don Alfonso 1890, offering the authentic flavors of Southern Italy.

When plans were being formulated for a new outpost of Don Alfonso 1890’s original Michelin-starred, family-owned flagship in Italy, Chef Ernesto Iaccarino, son of the founders, advised, “Let’s start a new challenge in Macau.”

The glamorous result, featuring a stunning Versace décor, presents meticulously crafted dishes that pay warm tribute to the culinary traditions of the Sorrento Peninsula and the Amalfi Coast. A farm-to-table trailblazer, Don Alfonso 1890 sources fresh produce, including San Marzano tomatoes, Nocellara del Belice olives, and Namonte lemons from its own farm in Italy.

Capturing the essence of the restaurant’s success, Chef Ernesto remarks, “Our food is like a love story.”

Grand Lisboa Palace Macau 澳門上葡京 | SJM Resorts 澳娛綜合

Peridot, the city’s sky-high cocktail and dining destination at Summit 38 atop The Henderson, offers terroir-inspired co...
23/03/2026

Peridot, the city’s sky-high cocktail and dining destination at Summit 38 atop The Henderson, offers terroir-inspired cocktails and plant-based haute cuisine in a sensuous setting of form and feeling.

Embraced by twenty thousand points of light, luminous with the soft green hue of its namesake gemstone, Peridot brings a spectacularly surreal vision of tomorrow to Hong Kong.

Acclaimed design firm Studio Paolo Ferrari has conceived the venue as a spatial cocoon that envelops guests in a serene interplay of light, texture, and color.

Extraordinary surroundings are matched by Peridot’s equally extraordinary cocktail and culinary offerings. The Global Terroir Cocktail Programme, curated by Director of Beverage François Cavelier, celebrates a selected spirits-producing region each quarter, exploring its terroir and telling stories of its makers and its drinking culture.

Renowned Argentinian chef Lisandro Illa transforms familiar ingredients into new creations, bringing plant-based cuisine to a delectably new level of sophistication.

Read More: https://www.tasting-kitchen.com/form-and-feeling/

Hoshino Resorts KAI Akiu offers an escape to serenity in Japan’s beautiful Sendai region.Cultural riches abound amid the...
18/03/2026

Hoshino Resorts KAI Akiu offers an escape to serenity in Japan’s beautiful Sendai region.

Cultural riches abound amid the idyllic Natori River valley as hotel guests wake to misty mountain views outside their windows, luxuriate in the waters of an ancient hot spring, and dine in elegance on kaiseki cuisine that tells the story of the region’s terroir.

From lobby to guest rooms, a tranquil ambience permeates the understated contemporary design. Nature is invited indoors through picture windows that frame the scenery like an ever-changing work of art.

Enveloped by flowing waters from renowned Akiu Onsen hot spring, guests carry out an age-old ritual of physical and mental purification in the embrace of mountain shadows. They leave KAI Akiu with both a deep sense of renewal and a lasting collection of Sendai memories.

Read More: https://www.tasting-kitchen.com/escape-to-serenity/

Carlyle & Co. hosts Shanghai’s favorite pasta place for a four-day pop-up. Ask any Shanghainese where to find a perfect ...
17/03/2026

Carlyle & Co. hosts Shanghai’s favorite pasta place for a four-day pop-up.

Ask any Shanghainese where to find a perfect bowl of pasta, and you’ll likely be directed to Yaya’s Pasta, a neon-bathed hotspot next door to Jing An Temple. The restaurant has quickly gained a cult following – and a string of awards – for innovative pasta dishes paired with Chinese flavors.

Now, &Co. Serves, which welcomes exciting pop-up experiences to Carlyle & Co., has invited Yaya’s Pasta to the club’s exclusive Brasserie, from April 16 to 19.

Specialties range from Mapo Mala Pork Ragu Lasagne to Yaya’s luscious tableside Tiramisu. Available to club members and their guests, the fourcourse lunch menu is priced at HKD780, and the six-course dinner menu at HKD1,280.

Learn More: https://www.tasting-kitchen.com/perfect-pasta-pop-up/

One bottle. One chance. One city's soul captured in liquid form.The Macallan Distil Your World Hong Kong Single Cask Edi...
17/03/2026

One bottle. One chance. One city's soul captured in liquid form.

The Macallan Distil Your World Hong Kong Single Cask Edition heads to auction with Sotheby's, and only one exists for the taking. Hand-selected by Lead Whisky Maker Euan Kennedy from a first-fill sherry-seasoned European oak hogshead, this 54.1% ABV single malt delivers deep notes of incense, black tea, ginger, and antique oak—a sensory map of Hong Kong's contrasts. The experience extends beyond the palate, with the decanter presented in a vibrant royal blue case featuring bespoke artwork by celebrated local illustrator Flyingpig (Pat Wing Shan Wong).

All proceeds will benefit the Society for Community Organization (SoCO), providing vital support to Hong Kong's underserved communities. This singular bottle will be on display at Sotheby's Maison at Landmark from 5 March, with bidding open until 18 March.

Explore the auction and this exceptional offering here: https://www.sothebys.com/en/buy/auction/2026/finest-and-rarest-spirits?lotFilter=AllLots

Crafted without compromise. Please savour The Macallan responsibly. Do not share with anyone under the legal purchase age.

City of Dreams opens a new brand chapter, “Be A Dreamer,” promising an immersive fusion of art, culture, and imagination...
16/03/2026

City of Dreams opens a new brand chapter, “Be A Dreamer,” promising an immersive fusion of art, culture, and imagination that redefines luxury travel.

Dreams were transformed into reality on March 10 at a grand unveiling ceremony. The celebration featured City of Dreams’ Global Brand Ambassador Jing Boran, acclaimed for achievements in acting, fashion, and lifestyle; Friend of the Brand Tan Yuan Yuan, among the world’s most distinguished ballet artists; and the debut of contemporary artist Daniel Arsham’s Dream Entrance, a specially commissioned monumental sculptural installation whose Eastern and Western elements blend in a cross-cultural dialogue.

A lively panel talk was followed by a gala evening dinner curated by three of City of Dreams’ award-winning restaurants.

With “Be A Dreamer,” City of Dreams – famed for Morpheus and Nüwa, for Michelin-starred dining, for House of Dancing Water, and for exceptional contemporary art – now becomes a dream engine that continually ignites inspiration and sparks imagination.

Read More: https://www.tasting-kitchen.com/igniting-inspiration/

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