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Dishin' the Dirt
Dishin’ the Dirt: Caprice’s Guillaume Galliot on Michelin Stars and a Global Career
Monday, February 25th, 2019
Growing up in a family who know the F&B business, Guillaume Galliot knew from a young age that he wanted to become a chef. After..
Cherry Lo: Modern Chinese dining is not just about the food
The Loop HK Staff
Saturday, October 20th, 2018
Cherry Lo is the founder of modern Chinese fine-dining destination Tycoon Tann in Central, and the executive director of bma Catering Management. After beginning her studies..
Gweilo Beer: The power of craft beer to bring people together
Friday, April 6th, 2018
A Dishin’ the Dirt profile. When Gweilo Beer was first established in 2014, founders Ian and Emily Jebbitt and Joe Gould created the label's first beer in..
Vicky Lau: In Hong Kong, I no longer have borders in exploring flavors
Tuesday, January 9th, 2018
A Dishin’ the Dirt profile. Chef and restaurateur Vicky Lau made waves when her fine dining establishment, Tate Dining Room and Bar, first opened in Soho. In..
Fung Man Ip: Innovation is difficult to define, with Chinese cooking
Thursday, December 14th, 2017
A Dishin’ the Dirt profile. Executive chef at well-known Cantonese fine dine Duddell's, Fung Man Ip has honed his skills for over 35 years, whipping up dishes..
Max Levy: It’s more rewarding to convince people than to just swim with the current
Wednesday, April 12th, 2017
A Dishin' the Dirt profile. Max Levy is the chef-owner of modern Japanese restaurant Okra in Sai Ying Pun —which has an eponymously named sister..