It's all in the pudding
Hello,
Nian gao, turnip cake or water chestnut cake? This is the eternal debate in the days leading up to Chinese New Year, and each delicacy has its own camp of staunch supporters. Whatever your preference, we're listing out all the best examples of each—make sure to put your orders in, as we all know that no Lunar New Year is complete without at least one of these on the table.
Also in this week's lineup, we chat to the chef of the recently revamped Sumac, explore what makes the perfect tablescape, and find out what goes into the field of restaurant consulting.
Gavin Yeung
Senior Dining Editor, Tatler Hong Kong
Editor's Picks
On the pass with chef Nadim Hamze of Sumac
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MORE DINING STORIES
On the art of tablescaping and how to elevate any dinner party
In this week's dining news, Club Bâtard begins construction, Roganic celebrates five years, and more
The science behind the art: Restaurant consultants let us in on what it takes to build the brand
How a female master distiller revived the Glenglassaugh distillery and released three rare single malt whiskies
Tatler Tidbit 🍡
Island Shangri-La welcomes a new restaurant opening from tomorrow in the shape of Ming Pavilions. Featuring contemporary Chinese menus set within lush surroundings and an expansive terrace, it's set to be the newest destination restaurant in town.
Around Asia
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