Executive chef Wong Chi Fai turns local blue and Alaskan king crab into a crisp-topped, creamy shellfish classic, stripping away ... - South China Morning Post, SCMP, 100 Top Tables - Executive chef Wong Chi Fai turns local blue and Alaskan king crab into a crisp-topped, creamy shellfish classic, stripping away ...
Thursday 10th September, 2026
The baked stuffed crab shell is one of T’ang Court’s long-standing dishes. Photo: Jocelyn Tam
Fortune Chai at Orchard reimagines the tradition of drinking tea with dim sum in Hong Kong. Photo: Handout
Ninetta’s orange carpaccio combines fruit with fish, vinegar with citrus and chilli with dill. Photo: Nicholas Wong
Chefs have different ways of preparing and ensuring everything is in place before service starts. Photo: Shutterstock Images
The Gyokuro Melon Punch is a highlight of Fello’s inaugural menu. Photo: Jocelyn Tam
Touk provides a slice of Cambodia in the heart of downtown Vancouver. Photo: @toukyvr/Instagram
4 to Try
Hungry? 100 Top Tables is your guide to the best restaurants in town. Here are four to sink your teeth into this fortnight.
Hungry? 100 Top Tables is your guide to the best restaurants in town.
Here are four to sink your teeth into this fortnight.
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100 TOP TABLES 2026
Covering 160 restaurants and bars across Hong Kong and Macau, this indispensable companion will help you pick the perfect spot for any occasion.
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