SCMP LAUNCHES “100 TOP TABLES 2020” WITH TWO NEW AWARD CATEGORIES | Accolades for Best Chef, Best Service, Best Ambience, Best Pastry Chef and Rising Star celebrate the best in Hong Kong and Macau’s dining scene.
The South China Morning Post, a leading global media company based in Hong Kong has launched its eighth edition of 100 Top Tables, the definitive guide for business executives and food aficionados in Hong Kong and Macau.
Chosen by our independent editorial panel of Hong Kong’s most coveted restaurants 100 Top Tables, 100 Top Tables recognises and celebrates outstanding restaurants and talents who have gone above and beyond the call of duty.
This year’s guide features five special awards, including two new categories to highlight the contributions of those who have elevated the dining scene.
This year’s 100 Top Tables includes two new categories that recognises up-and-coming chef as well as a category that recognises excellence in pastry making.
The winners are:
Chef Vicky Cheng of VEA Restaurant & Lounge clinched this year’s “Best Chef” award, earning accolades for his signature dishes that includes roasted sea cucumber that truly represents Chinese fusion cuisine by taking indigenous locally sourced produce and applying French cooking techniques.
“I truly just wanted to do something that no one else in Hong Kong had done before. I wanted to embark and showcase Hong Kong’s culture through the lens of European cooking. Thanks to all of our very loyal guests and hard-working team we are at where we are today,” said Cheng.
The publication showcases 100 Hong Kong and 20 Macau-based restaurants, making it a must-have for senior executives searching for the best restaurants for business and pleasure. This year’s judges included a mix of veterans and new inductees to the committee to ensure the results were balanced, objective and comprehensive.
Said Gary Liu, SCMP’s Chief Executive Officer, “We're proud that 100 Top Tables continues to be an influential and much sought-after guide by executive diners, and respected by culinary establishments for its independent rigorous selection process. We are pleased to honour these restaurants of Hong Kong and Macau and celebrate the chefs who resolutely strive for excellence."
Winnie Chung, SCMP’s Editorial Director of Specialist Publications added, “This year’s 100 Top Tables is dedicated to our winners who have shown incredible resilience in the face of adversity. It has been a most difficult year for their industry but they have managed to prove that delicious food, excellent service and great ambience will always win over patrons. Congratulations to our 120 winners in Hong Kong and Macau!”
100 Top Tables offers readers with an impartial overview of each restaurant, including information on a restaurant’s cuisine and ambiance – from a shortlist of signature dishes and the price of corkage to amenities like valet parking and alfresco dining. Contact details, including a restaurant’s address and hours of operation, are also listed.
The guide was thoughtfully edited, prioritising the overall dining experience as the primary selection criterion and organised by cuisine: Chinese, Western, French, Italian, Japanese, Steak and Grills, and East/West, along with a separate section for Macau.
100 Top Tables 2020 will be available at major bookstores and supermarkets in Hong Kong at a retail price of HK$168 from March 23. In-store copies can be found at a number of premium airport lounges throughout Asia and select recreation clubs. Selected in-depth stories about the restaurants and featured articles of the special awards winners can be found at http://www.scmp.com/topics/100-top-tables.
For further information on SCMP, please contact: communications@scmp.com
For further information on SCMP publications, please contact: advertising@scmp.com.
P/S: Uiii tak sangka derang ni ada list top Chef semua ek..Malaysia ada ke?..
The South China Morning Post, a leading global media company based in Hong Kong has launched its eighth edition of 100 Top Tables, the definitive guide for business executives and food aficionados in Hong Kong and Macau.
Chosen by our independent editorial panel of Hong Kong’s most coveted restaurants 100 Top Tables, 100 Top Tables recognises and celebrates outstanding restaurants and talents who have gone above and beyond the call of duty.
This year’s guide features five special awards, including two new categories to highlight the contributions of those who have elevated the dining scene.
This year’s 100 Top Tables includes two new categories that recognises up-and-coming chef as well as a category that recognises excellence in pastry making.
The winners are:
- Best chef - Vicky Cheng, VEA Restaurant & Lounge
- Best service - Roganic Hong Kong
- Best ambience - SEVVA
- Best pastry chef (NEW) - Ringo Chan, Four Seasons Hotel Hong Kong
- Rising Star (NEW) - Ricardo Chaneton, MONO
Chef Vicky Cheng of VEA Restaurant & Lounge clinched this year’s “Best Chef” award, earning accolades for his signature dishes that includes roasted sea cucumber that truly represents Chinese fusion cuisine by taking indigenous locally sourced produce and applying French cooking techniques.
“I truly just wanted to do something that no one else in Hong Kong had done before. I wanted to embark and showcase Hong Kong’s culture through the lens of European cooking. Thanks to all of our very loyal guests and hard-working team we are at where we are today,” said Cheng.
The publication showcases 100 Hong Kong and 20 Macau-based restaurants, making it a must-have for senior executives searching for the best restaurants for business and pleasure. This year’s judges included a mix of veterans and new inductees to the committee to ensure the results were balanced, objective and comprehensive.
Said Gary Liu, SCMP’s Chief Executive Officer, “We're proud that 100 Top Tables continues to be an influential and much sought-after guide by executive diners, and respected by culinary establishments for its independent rigorous selection process. We are pleased to honour these restaurants of Hong Kong and Macau and celebrate the chefs who resolutely strive for excellence."
Winnie Chung, SCMP’s Editorial Director of Specialist Publications added, “This year’s 100 Top Tables is dedicated to our winners who have shown incredible resilience in the face of adversity. It has been a most difficult year for their industry but they have managed to prove that delicious food, excellent service and great ambience will always win over patrons. Congratulations to our 120 winners in Hong Kong and Macau!”
100 Top Tables offers readers with an impartial overview of each restaurant, including information on a restaurant’s cuisine and ambiance – from a shortlist of signature dishes and the price of corkage to amenities like valet parking and alfresco dining. Contact details, including a restaurant’s address and hours of operation, are also listed.
The guide was thoughtfully edited, prioritising the overall dining experience as the primary selection criterion and organised by cuisine: Chinese, Western, French, Italian, Japanese, Steak and Grills, and East/West, along with a separate section for Macau.
100 Top Tables 2020 will be available at major bookstores and supermarkets in Hong Kong at a retail price of HK$168 from March 23. In-store copies can be found at a number of premium airport lounges throughout Asia and select recreation clubs. Selected in-depth stories about the restaurants and featured articles of the special awards winners can be found at http://www.scmp.com/topics/100-top-tables.
For further information on SCMP, please contact: communications@scmp.com
For further information on SCMP publications, please contact: advertising@scmp.com.
P/S: Uiii tak sangka derang ni ada list top Chef semua ek..Malaysia ada ke?..
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