The Digest: Revisiting Culinary Classics

September 1, 2017 | BY Hong Kong Tatler

This week, our team went old school for Peking Duck, a new souffle for the season, and marvel at the best of Filipino cuisine presented by Margarita Fores

Welcome to The Digest—a weekly bite-sized round-up of delicious highlights and food musings brought to you by the team behind Hong Kong Tatler Dining. Find out what we've been tasting and rating to help you shape your eating agenda for the weekend ahead. Get more updates and dining inspiration by following us on Facebook and Instagram

Kain Na! 

kain na - sisig.jpg (original size)

Earlier this week, the Republic of the Philippines Department of Agriculture hosted Kain Na! a celebration of Philippine cuisine at House of Madison, featuring Margarita Fores. I was fortunate enough to have my eyes opened to the cuisine during an epic trip earlier this year and was thrilled to revisit the flavours I had experienced back in Manila: glorious, crisp-skinned lechon, a tart and invigorating seafood sinigang, and an indulgent portion or two of pork sisig with purple heirloom rice. Another standout was the Philippines' answer to charcuterie: free-range pork belly smoked in guava leaves for two weeks until imbued with the deepest levels of flavour. —Charmaine Mok, Editorial Director of Food & Wine

Read more: Why The World Is Taking Notice Of Filipino Cuisine 



Gone (momentarily) may be their iconic pistachio and sour cherry souffle, but Beefbar is replacing the bestselling dessert with a subtle substitute. The new Irish coffee souffle with coffee ice cream is airy and light, with a good rise and a lightly golden top. The souffle bears a refreshing orange aroma which complements the sweet coffee ice cream served on the side. — Wilson Fok, Dining Editor

Beefbar, 2/F Club Lusitano, 16 Ice House Street, Central; +852 2110 8853

Spring Deer


Old school is the name of the Peking duck game, at least at Spring Deer it is. For decades this Beijingese restaurant has been a  go-to spot for the iconic Chinese dish and you can count on the restaurant a favorite among foreigners and local food lovers alike. Orders come in sizes depending on party size, and you can always count on traditional dishes from braised pork knuckle to steamed vegetarian dumplings with dried shrimps— WF

Spring Deer, 1/F 42 Mody Road, Tsim Sha Tsui; +852 2366 4012


Related Stories