Homa Caviar Makes Freshly Harvested, Authentic Iranian Caviar Directly Accessible

Discover the luxury of genuine Iranian caviar, delivered fresh from the Caspian Sea to your table within 48 hours. Well, while stocks last.

Since its inception in 2020, Homa Caviar has been rewriting the code for luxury dining experiences by making authentic Iranian caviar accessible to discerning palates. Nestled just outside of Tehran, Homa Caviar’s farm is dedicated to preserving the rich heritage of Iranian caviar, a delicacy that has long been revered for its unparalleled quality. With a commitment to delivering the freshest harvests directly to your door, Homa Caviar is transforming the way we enjoy this exquisite treat, and we have two young entrepreneurs to thank. 

Homa Caviar’s story began with a simple desire: to ensure that familial bonds could be nurtured through shared culinary experiences. Founders Anthony Yuen and Bradley Yih, both 23, recall how the idea fermented early on. Yih’s grandmother cherished genuine Iranian Beluga caviar, a luxury that became increasingly difficult to find as the market was flooded with subpar alternatives. What started as a quest to preserve a treasured family tradition has blossomed into a venture that connects Iran’s finest caviar farms with the sophisticated tastes of modern diners. And it all begins with a memorable name.

Read the entire feature here at Robb Report Hong Kong.

For more information, visit homacaviar.com. 

Mumbai’s The Oberoi Comes to Mandarin Oriental, Hong Kong For 3 Days Only For Indian National Day

Experience the flavours of India with executive chef Gurmeet Bhamra at Clipper Lounge and Café Causette.

It’s the question most often foisted upon us: Where’s the best Indian food in Hong Kong?  

Well, the usual suspects make the cut: Michelin-starred Chaat and Leela in Causeway Bay are both worth your time and dime; someone adventurous will mention a dive at Chungking Mansions; and, of course, vegetarians go wild for Woodlands in Wan Chai and Gaylord in Tsim Sha Tsui, which recently celebrated 50 years in Hong Kong. Personally, I was mad about the original Veda, which tragically closed its doors in 2008, and its younger cousin, Veda Bar & Café, now opposite Dragon-I, still serves the best cheese dosa known to humanity. With options at every price range, style of cuisine (28 states and as many—if not more—styles of cooking), atmosphere, and service, there is no single answer… 

Until now. 

For three days, the answer is surprising: the Mandarin Oriental, Hong Kong. In a remarkable celebration of India’s culinary heritage, the iconic hotel is set to host a unique gastronomic experience to mark Indian National Day. From 15 to 17 August, the popular Clipper Lounge and Café Causette will transform into a vibrant epicurean haven, showcasing the innovative and authentic cuisine of executive chef Gurmeet Singh Bhamra from The Oberoi, Mumbai, one of Asia’s truly great hotels, a collaboration that promises to delight the senses with a menu that fuses traditional Indian flavours with contemporary culinary techniques. 

Read the entire feature here at Robb Report Hong Kong.

Day 2: MGM x RR1HK Culinary Masters Macau 2025 Draws to a Close, Culminating With Even More Cultural and Culinary Adventures

Our spectacular gala dinner has concluded, but the activities and programmes continue.

After a long night of celebrations that encroached into the early hours of the day, the sun rose over the vibrant cityscape of Macau, and guests were welcomed to a Sunday filled with enriching experiences and delightful flavours to wrap up MGM x RR1HK Culinary Masters Macau 2025. While the 9-Michelin-Star Culinary Masters Gala Dinner, with its multiple courses, multiple chefs, and multiple stars, may have been the highlight of the night before, the culinary journey was far from over! Day two promised an array of activities designed to immerse VIP guests and RR1 Hong Kong members in local culture, culinary arts, and well-deserved relaxation for a Sunday Kind of Love to wrap up the action-packed weekend.

While many guests opted for a lie-in or in-room dining after the remarkable dinner and afterparty, for some, Sunday began with an optional breakfast at Coast, where guests indulged in a selection of delectable dishes. From East-meets-West signature selections to rejuvenating blended juices and more, the stellar uniformed chefs of MGM COTAI were on standby to prepare the first meal of the day, setting the perfect tone. Guests savoured their morning in peace in a serene atmosphere before embarking on a day of adventure.

Read the entire feature here at Robb Report Hong Kong.

Chao Shang Chao’s Chef Cheung Yat-fung on Chinese Culinary Philosophy, Future Aspirations, and Stepping Up to Meet Every Challenge

Michelin-star-studded chef Cheung Yat-fung is bringing his culinary arts from Beijing for this year’s highly anticipated MGM x RR1HK Culinary Masters Macau 2025.

A distinguished culinary maestro hailing from our own shores, Cheung Yat-fung currently spearheads the famed Chao Shang Chao (Chaoyang) restaurant in Beijing. (You know, the one with not one, but three coveted Michelin stars.) As the executive chef with an unwavering passion for Chinese culinary arts, Cheung adeptly showcases innovative techniques and flavours through meticulously crafted menus that pay homage to the richness and sophistication of his heritage. Adding him to the gilded roster of MGM x RR1HK Culinary Masters Macau 2025 proved to be the easiest decision by the powers that be.

Cheung’s professional journey began in his native city, but it was under the tutelage of master chef Tsang Chiu-king—the current culinary director of Ming Court Wanchai—that his career truly flourished. Tsang imparted not only his exceptional Cantonese culinary skills but also underscored the significance of respecting ingredients and nurturing a spirit of innovation. Inspired by this mentorship, Cheung retains a commitment to cultivating young talent, ensuring the preservation and evolution of Chinese gastronomic traditions.

Read the entire feature here at Robb Report Hong Kong.

 

This Landmark Restaurant Ushered In a Culinary Transformation of Luxury, Modern Chinese Dining, and It’s Celebrating a Decade of Innovation

On the eve of Mott 32’s decade, we dive into the restaurant’s faultless culinary expansion from Hong Kong to the world.

In the heart of Hong Kong, where tradition and modernity coalesce in harmony, Mott 32 stands as a beacon of elevated Chinese cuisine that’s homed in the basement of an iconic building—everything that was here was not supposed to work, a cavernous basement location with no street visibility and difficult access—and yet it did, and it’s become part of the DNA of our city. It’s a destination-dining must that’s wowed guests and critics alike for the past decade. Indeed, since its inception in 2014, this establishment has captivated guests, gourmands, and editors alike, earning accolades for its innovative approach to Chinese culinary traditions and exquisite interior design. Mott 32 is not merely a restaurant; it is an experience that redefines the boundaries of Chinese cuisine with novel takes, an elevation of traditional recipes with a global perspective and modernisation that’s second to none.

Read the entire feature here at Robb Report Hong Kong

Editor's note: I genuinely love taking friends to or recommending international friends to pop by Mott 32 (and/or China Club but its a hassle to get a table there as I'm not a member!). When my gorgeous friend Fabrizia Caracciolo was briefly in town, she asked for recommendation for a final dinner somewhere before she jetted off. Part of Cabana magazine, I knew she'd enjoy the interiors of Mott 32 - just the visual, photogenic, Instagram-friendly space takes your breath away at first look. And she did. It's also where we take parents of friends when they come to Hong Kong, and its always fair game for celebrity sighting and voyeur vision on the who's who of society. Then there's the food. More on that at - well, my feature. So check it out! ;0)

Five Foot Road’s Yang Dengquan on How Authenticity and Accuracy Make Up the Spice of Life, and the Importance of the Historical Silk Road to Sichuan Cuisine

 

Historically, cuisine from Chengdu comes with baggage tags of spice and numbing spice, but the good chef assures that there’s much more to this regional style of food.

 

Not to use the terms lightly, but seated across the circular mahogany table of Five Foot Road, one can listen to an oral thesis on Sichuan cuisine by omniscient chef Yang Dengquan, who has devoted his life and career to the details of a culinary sect that not many are privy to. 

The broad brushstroke of claiming all the region’s cuisine as merely “spicy food” loses intricacies that the finer palate can detect. A sophisticated one can even find the elements of 24 intricate flavour profiles that stem from five basic tastes: sweet, sour, savoury, bitter, and spicy. The finest chef can summon root powers using indigenous ingredients, legacy recipes, and cooking styles passed on from one generation to the next, but only the chosen few are fully committed to authenticity and accuracy.

Read the entire feature here at Robb Report Hong Kong.

Baan Tepa’s Chudaree “Tam” Debhakam on Passion and Perseverance, Gaining Two Michelin Stars, and Bringing Thai Culinary Excellence to Macau

Elevating easy-to-love, popular dishes from Thailand, the chef is winning over critics, patrons, and reality TV judges in one fell swoop.

As the new-age face of contemporary Thai cuisine, chef Chudaree “Tam” Debhakam (who found fame as the winner of the immensely popular reality TV cooking show Top Chef Thailand) is in the thick of a media frenzy. She is having her moment in the sun as every major publication in her native country and around Asia has featured her with glowing references and portraiture—and deservedly so. Bringing zest, novelty, and enthusiasm to one of the most beloved cuisines in the world, she is reminding the world yet again of Thai excellence, bringing it piping hot and steaming to the table. 

While many a young adult flounders before finding the chosen path, Debhakam set her goal posts early on, with her first steps as a graduate from the University of Nottingham in Food Science and Nutrition. A degree from the International Culinary Centre in New York followed suit, which led to working at the famed Jean-Georges, 11 Madison Park, and Blue Hill at Stone Barns. But it was back in her motherland where she found sure footing.

Read the entire feature here at Robb Report Hong Kong.

Inside Jimmy’s Kitchen, the Return of a Legendary Hong Kong Restaurant

 

After its lengthy hiatus, the doors are open once again in this latest incarnation.

“Is the chicken Kiev still on the menu?”

Irrevocably, it is the first question on everyone’s mind when they step through into the newly returned Jimmy’s Kitchen. Be it the beef Wellington in Restaurant Gordon Ramsay in London’s Chelsea, the beef Stroganoff from the Russian Tea Room in New York, or the black cod miso at Nobu around the world, there are certain signature dishes associated with famed chefs and legendary locales that are symbiotically interlinked together.

Yes, the chicken supreme Kiev is still on the menu (and as good as memory serves). Jimmy’s chicken Madras returns in style, and the baked Alaska arrives with all the theatrics one has grown accustomed to. In fact, many of the famed fan favourites remain, as tampering with the leather-bound menu of Jimmy’s Kitchen would be sacrilege to the culinary gods and its discipled, long-time diners. Of course, there are new—and welcome—additions to the courses, but some things simply shouldn’t be tampered with.

Read the entire feature here at Robb Report Hong Kong.

Castellana Brings Piedmontese Cuisine to Central, Hong Kong

 

Helmed by Asti-born young chef Romeo Morelli, Castellana is simply a delight.

      

Lost in the arteries of Hoi Ping Road, Causeway Bay, Castellana was a little gem of a restaurant tucked above the teeming masses up on the 10th floor of Cubus. Now, in its latest, grander incarnation, Castellana continues to infuse creative Piedmontese twists into traditional and authentic regional Italian dishes in a new two-storey space, in Club Lusitano on Ice House Street. Has the new real estate retained the flavour, fun, and culinary calisthenics? We went to find out.

Read the entire feature here at Robb Report Hong Kong. 

First Look: Mott 32 Gets a New Stage to Shine On After Breathtaking Makeover: Hong Kong's photogenic restaurant

 Open at last, after a seemingly endless hiatus for a makeover that no one saw coming, the best-looking venue in town got a fascinating facelift.

If fine dining can be alluded to as high-performance art, well, then there is no better operatic stage for it in Hong Kong than Mott 32, especially after its latest revamp that’s bound to be the talk of the town this season.

Having undergone its first cosmetic makeover in nearly a decade, the restaurant has amped up the volume; take a bow, Joyce Wang Studio, and clear the mantle for yet another award. The overall experience from a design perspective alone overwhelms—it’s breathtaking.

Read the entire feature here at Robb Report Hong Kong. 

It’s all in the Name: Hong Kong Cuisine: Dining in Hong Kong

A fine dining concept hidden in arteries of mostly residential Happy Valley, you’ll find the hidden gem that’s celebrating local culture, one hot plate at a time.

Marking the famed restaurant’s 10 year anniversary, Hong Kong Cuisine has undergone a complete revamp led by its new chef, Silas Li.  In his previous incarnation, he was ‘the’ private chef to the city’s most notable names with over two decades of experience under his belt – well, under his apron strings, if we could just amend the adage for a more apt ring.   

Read the entire feature here at Robb Report Hong Kong

Four Plates at the Regent Hong Kong: Inside The Steak House, Harbourside, The Lobby Lounge, and Lai Ching Heen

A dining destination in a city studded with options, the chefs at The Regent Hong Kong are in fine form across four incredible locations.

Following the most extensive transformation in its history, the restaurants and eateries at the Regent Hong Kong are poised to make a magnificent return to Hong Kong’s dining scene.

Over the course of as many weeks, we had the onus to sample four of its iconic restaurants on location: The Steak House, Harbourside, The Lobby Lounge, and the legendary (and, as we go to publish, Michelin-star-studded) Lai Ching Heen. 

It’s a difficult job, but someone had to buckle up and eat the veritable smorgasbord of dining options. Since we launched Robb Report Hong Kong in the grand ballroom of the Regent, so much has happened so quickly at the iconic venue, it’s a race to the finish trying to keep up. But first, we feast. 

Read the entire feature here at Robb Report Hong Kong. 

Lorenzo Antinori’s Bar Leone Roars into Hong Kong’s Bar Scene

The Italian mixologist has a winner on hand—as expected.

When we heard Lorenzo Antinori had opened a new drinking spot in Hong Kong, we knew—even before we found the place off the beaten path—that this was not going to be a dive bar. Hiking up to Bridges Street in that odd area between Sheung Wan and Central on a balmy evening (there is no other kind for the next six months), a chilled yuzu Negroni awaited on a platter—lighter than the classic, perfect for the season.

A relaxed, unpretentious venue serving fine bites and bubbles, Bar Leone certainly does not look or have the feel of the mixologist’s past gigs when he worked at The Savoy, or his long tenure with the Four Seasons group (where he led a winning trifecta—Charles H, Caprice, and Argo—to fantastic press and critical acclaim). Bar Leone is the sort of affable bar you’d find walking down cobbled streets of Rome (where Antinori is from), off tourist-heavy detours and distractions.

It’s a quintessential Italian bar, really—warm, inviting, and of a certain vintage (funny, because the bar opened just this past June)—with archival pictures, signage, and accoutrements studded on wood-panelled walls and cosy booths. Bright sunlight segues into a warm glow as stellar bar snacks are doled out of hand-painted ceramics filled with piattini and spuntini, small dishes and snacks ripe for the picking.

Read the entire feature here at Robb Report Hong Kong.

The Park Lane Hong Kong Presents a New Farm-to-Table Experience With Thierry Drapeau

 

In honour of the hotel’s 50th anniversary, the French chef presents a stellar menu at Skye.

It’s a landmark year for The Park Lane Hong Kong, a Pullman Hotel. Facing Victoria Park on one side and Victoria Harbour on the other, this well-established city hotel has stood the test of time, reaching its fifth decade, and many celebrations are in the offing to mark its golden year; at top of our list was a dining experience that was written in the (Michelin) stars.

From the rooftop at Skye, The Park Lane Hong Kong’s signature restaurant and rooftop bar, the views are second to none. Come for the panoramas, but do stay for dinner, especially this season, as the new menu has the rustic charm of unpretentious French and floral cuisine. 

 

Read the full feature here at Robb Report Hong Kong.