Top 10 Hong Kong restaurant trends
Hong Kong has long billed itself as the culinary capital of Asia. It’s a subjective boast that is rooted largely in the fact that in past generations, the Cantonese diaspora blanketed the globe so comprehensively and with such speed that Cantonese cuisine in some shape or form came to exist in every single far-flung corner of the globe.Hong Kong, as the hub of this culinary wheel, capitalized on the newfound prominence of its cuisine and offered it in its purest form, from the thrill of the dai pai dong to the opulence of the cavernous dim sum hall.
Meanwhile, as the city grew as a financial and logistical hub, it also grew as an internationally-inclusive culinary destination born out of a combination of expense accounts and demand from homesick expatriates and émigrés for the flavors of home, a place that ranged from the glittering canyons of Park Avenue to the docks of Goa.
These days, the dining scene in Hong Kong is still rooted in classic Cantonese fare, but there are countless layers on top of this, and a quick walk down random streets showcases Hong Kong’s other claim of being Asia’s world city.
When the Michelin Guide first covered Hong Kong in 2009, it felt like a stamp of authority. The dining scene has since continued to grow in stature, and this ongoing growth has resulted in a rapid evolution.
To document this evolution, we glance at a snapshot of today's dining scene and take stock of 10 current dining trends in Hong Kong.
Also read Delicious, decadent and discounted: Hong Kong Restaurant Week .
2. Everyone's a critic: the smartphone and social media effectWe’ve all seen them. They’re at the next table, taking photos of everything from the first amuse-bouche to the last dessert crumb. They’re on their smartphones the entire meal, liveblogging every bite. Even you may have engaged in this behavior from time to time.
Also read How the iPhone has ruined my lunch .
4. The kiss of death: high rentThis being Hong Kong, upward rent pressure features in two of our trends.
“High rent squeezes our ability to do anything very, very good,” says Paul Hsu, executive director of Elite Concepts , a restaurant group whose portfolio includes Michelin-starred restaurants yè shanghai and Nanhai No. 1.
“It marginalizes the quality of the operators and the restaurants because so much of your bill is paid on rent.”
5.Chef Clip Art - News
What qualifies one as a celebrity chef? In case you haven't noticed, the pendulum of cultural influence has gradually swung farther and farther east. Take note of the aforementioned wine market as well as the burgeoning art market, and Hong Kong seems
Lanham grew up in Gunning and began a chef apprenticeship at the Queanbeyan Leagues Club in 1997. As a third year apprentice he bought a Pentax Mz50 camera and took a few food shots in his spare time. But it wasn't until 2003 when he decided to take a
He later lands at Gilt, where his high hopes are dashed by a mediocre Bruni review; he laments that his career heads down the toilet� at an even clip of every two years. Eventually, he lands in a partnership with Drew Nieporent to open Corton,
What follows, though, takes the picture to a whole other level, as Ego, after patiently waiting to meet the mysterious chef (Patton Oswalt as the rat, Remy), delivers his review of the creation, as profound and moving a statement about art,
After the final element, the students stand on a platform and clip into the zip line, and then take a long ride that takes them over the top of some small trees near the end. A couple lucky zip riders saw monkey in the trees nearby.
patsunari: chocolate chip cookies clipart
Very correct ... every person who sends a petition signed with their name is simply asking for an investigation in their case. Infact, DOS/USCIS/DOL will be reprimanded if they don't investigate these signed petitions. Even though DOS/USCIS/DOL wouldn't want to, don't have time for it and as silly as it is, they will have to launch an investigation/audit just to set an example. Another reason I worry about is that McCains advisors are in favor of H1 visa. At no point they mention that they will also support GCs for EB immigrants. This means if he comes to power, there will be high influx of H1Bs without anyone gettting GCs. This seems to be worse than what Obama is planning to do. Maybe a few of us will have to leave in Obamas policy but those who remain here will be better placed. Under McCains policy, there will be a huge pressure on wages by H1B competing against other H1B while there is no reform in GC process. These ladies Carly Fiorina, Meg Whitman are big time in favor of H1 visa so as "to bring down salaries" and so that "they' can make more money. This is their only rationale in supporting H1s. I am not against H1s but the GC process also needs to be fixed. If GC process is not fixed more H1s is not only detrimental to us but also to the newcomers. I would like to differ on the point of keeping H1-B numbers constant. To hire a H1-B a company has to show that they didnot get a US citizen with even the minimal qualifications for that particular job. Also the salary for the job has to be certified by the Department of Labor as at least the market rate if not higher. Under this scenario why should there be this artificial and arbitrary limit. Again most of the numbers nowadays is being picked up by the consultants so if a regular company like say Caterpillar wants to hire an engineer the numbers are just not available. While you do make a statement supporting no change in the numbers you justify your point by pointing to salary stagnation. Can you show a direct correlation between H1B and salary stagnation. I would more likely point to outsourcing as being more relevant to salary stagnation. If companies have a hard time hiring they would be more prone to outsourcing and it is always better to have a salary stagnated job in the US than not having the job at all.
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