Wok in progress
Hello,
When it comes to the Tatler editorial team, the only night vibes we really need consist of friends gathered around a rickety table, sat on rickety stools, while waiting for a steaming dish of stir-fry king served straight from the wok of a time-worn dai pai dong. Get to know our favourite recommendations for this uniquely Hong Kong way of eating right here.
Also in this week’s line up:
- Find out the best restaurants and bars to get spooked this Halloween
- Get the lowdown on one of this year's most anticipated openings, Plaisance by Mauro Colagreco
- Come with us to the 5 best street food markets in Seoul
Gavin Yeung
Senior Dining Editor, Tatler Hong Kong
Editor's Picks
Where to eat and drink in Hong Kong this Halloween
There are plenty of horrifyingly tasty treats to be had across the city this spooky season
MORE DINING STORIES
Former Chaat chef Manav Tuli unveils plans to open Leela, a modern Indian restaurant in Causeway Bay with JIA Group
This week in dining news, David Toutain of Feuille welcomes Lasai from Rio de Janeiro, Mandarin Oriental launches a new gin, and more
Celebrity chef Mauro Colagreco unveils the name of his soon-to-open Hong Kong restaurant, as well as his pick for head chef
How an acclaimed Japanese chef and a master blender with a PHD in chemistry collaborated to capture umami in a very special whisky
Tatler Tidbit 🍡
Placing 4th for World's 50 Best Bars 2023, Paradiso of Barcelona is set to return to Hong Kong for a guest shift at MO Bar this Friday (Oct 20) from 7pm onwards. Get a taste of the libations featured on their “The evolution” cocktail list.
Around Asia
SOUTH KOREA | Find out where the best street food markets are in Seoul
MALAYSIA | How the next generation of a 92-year-old tea dynasty is shaking things up in Malaysia
SINGAPORE | How to pair wine with French, Japanese and Chinese food, according to Singapore's top sommeliers
