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EDITOR’S NOTE








                             FEED YOUR CURIOSITY



















































                    here is something magical about that fleeting    considerably—and even more so in the last few years, with
                    moment when the cap of a hot bamboo steamer is   our content evolving rapidly in the areas of print, digital
                    lifted. The anticipation of what may be concealed   (www.hongkongtatler.com/dining) and live events.
             T quickly gives way to an energetic unfurling of              In the pages that follow, you will discover the
             aromatic steam, which dissipates to reveal a wonderful   continuation of our story, with course after course of
             treasure beneath to be savoured. As I stood there observing   satisfying food and drink narratives penned by the city’s top
             diners gleefully partake in this early morning dim sum   tastemakers, followed by in-depth coverage of this year’s  STYLING BY NOLAN LEDARNY/CRAFTED852, CUTLERY BY GOLDFINCH, AVAILABLE AT IDECORATESHOP.COM
             ritual at a mountainside teahouse in Hong Kong, I realised   most anticipated guide to dining: with over 220 brand-new
             that this combination of curiosity, discovery and joy was   reviews of Hong Kong and Macau’s essential restaurants and
             a feeling that we wanted to recreate with the launch of   bars, and the unveiling of the 2018 Top 20 Best Restaurants
             T.Dining—a new platform for those who not only love to   list, as handpicked by our panel of culinary experts. As we
             eat, but those with an appetite for the endless journey of   lift the lid on yet another year of exceptional gastronomy,
             revelatory and surprising culinary experiences.        we hope that you, too, will feel that flutter of excitement as
                    We’ve always been hungry to do more—a tradition   you feed upon these words and images, and the next time
             that has been passed down since 1984, when Hong Kong   you dine out on our recommendations.
             Tatler published its first annual guidebook dedicated to the
             region’s most exceptional and exciting restaurants. Over the                               —Charmaine Mok        PHOTOGRAPHY BY MOSES NG
             best part of four decades, our dining universe has grown                           Editorial Director, Food & Wine



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