Like grandma's cooking: Always Joy, Hong Kong's new culinary contender in Sheung Wan
When I meet him over lunch at Testina, Simon Wilson is slightly flustered. 'Yesterday was interesting,' he says, in his signature Irish lilt. 'A lot of people were forwarding a certain video to me. Do you know about it?'
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As a matter of fact, I did. It was a parody skit by a certain steakhouse chain that had appeared on my phone screen as I browsed Instagram: one man, a mic in hand, interviews the founder of said chain about his local restaurant recommendations in a facsimile of Wilson's viral, F&B-centric social media brand, Fork Lore.
'Best place for breakfast?' asks the host.
'Yardbird,' the founder states, matter-of-factly.
'Best Cantonese food?'
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'Yardbird.'
'Best vegetarian?'
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South China Morning Post
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RTHK
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Beach Boy Brian Wilson, surf rock poet, dies at 82
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South China Morning Post
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Your perfect week: what to do in Hong Kong, June 8-14
This Father's Day weekend, celebrate Dad with a decadent lunch at Rosewood's American steakhouse, Henry . Share fresh Gillardeau oysters and Maryland crab cakes before a main course of succulent USDA tenderloin, Tasmanian Wagyu rib-eye or hot-smoked barbecue beer can chicken. For a refined alternative, Michelin-starred Man Ho at JW Marriott offers Cantonese artistry, from delicate dim sum to rich abalone and tea-smoked chicken, finished off with elegant desserts. Either way, Dad is definitely going to remember this when your birthday rolls around.
