What? Next-gen Asian chefs are rethinking old-school techniques with modernist methods to create a brave new genre of neo-Canto cooking.
Who? May Chow at Little Bao updates yum cha classics like hairy crab-filled rice rolls with a ginger-chrysanthemum tea sauce
Tell me more Lau Chun at Kin’s Kitchen has won legit locavore cred for re-introducing Lantau-grown rice to Hong Kong diners for the first time in years.
The art of self-preservation
What? Restaurants city-wide are celebrating the many means of shelf life extension via in-house food preservation techniques.
Who? At new-ish Central restaurant 12,000 Francs, short-rib pastrami is spiced, then brined, and server with spicy kraut salsa; jowl-bacon is smoked in house, while fermented jalapeno is used to offset the fattiness of fois gras parfait.
Tell me more Learn fermentation techniques for yourself at Sesame Kitchen in Kennedy Town.
What? A growing movement of more thoughtful, eco-savvy eaters are seeking a diet richer in veggie alternatives.
Who? Early trailblazer Peggy Chan at Grassroots Pantry has long relished in cheeky substitutes like popcorn “chicken” made from galangal root and hedgehog mushroom.
Tell me more But the big news is the arrival of Silicon Valley start-up Beyond Meat’s totally veggie Beyond Burger complete with fake blood now available at The Butcher’s Club.