The culinary minds behind Carna, Moo-Lah and Duddell’s share how they bring Tuscan, Korean and Cantonese traditions to the table - South China Morning Post, SCMP, 100 Top Tables - The culinary minds behind Carna, Moo-Lah and Duddell’s share how they bring Tuscan, Korean and Cantonese traditions to the table
Thursday 16th July, 2026
A charcoal grilled steak at Carna. Photo: Gary Jones
The blue crab rigatoni at the limited-time Wan Chai pop-up, Marrow. Photo: Handout
Don Pedro’s beef empanada uses 100 per cent Aberdeen Angus beef, herbs and spices. Photos: Jocelyn Tam
Just 3 Minutes from DarkSide’s new menu, Echoes. Photo: Handout
Broth & Soul cocktail at Argo in Hong Kong. Photo: Handout
Uluwatu’s dining scene has grown well beyond beachside warungs to encompass some of Bali’s most exciting restaurants. Photos: Artisan; Masonry; Papi Sapi
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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