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David Ho

EAT THIS
The Orient

We love brunch, even more so when it comes with a Victoria Harbour view. The Orient steakhouse has a weekend brunch set priced at HK$348 per person and includes three sharing starters (pomelo rujak salad, tuna in betel leaf with spicy sambal, Hokkaido scallops in calamansi and coconut sauce), a choice of main course, a side dish and three sharing desserts. A Southeast Asian influence can be seen in the mains: spice lovers can opt for the sea bass fillet topped with sambal; the beef cheek Panang curry; and a Hunan three-yellow chicken marinated in an Indonesian spice rub. Steak options and free-flow packages are also available.
Shop OTE401, 4/F, Ocean Terminal, Harbour City, Tsim Sha Tsui
DRINK THIS
Tsui Hang Village

The Cantonese summer dish of winter melon soup is beloved for its heat-relieving properties that promise to nourish the lungs and replenish moisture. Now, Tsui Hang Village is offering its double-boiled whole winter melon soup as an à la carte order (HK$688, serves four to six) or as part of a four-person set meal (HK$1,688 in total). The melon is steamed with aged tangerine peel and ginger, stewed in an eight-hour chicken, pork and Jinhua ham stock, and topped with ham, shrimp and scallop for a refreshing, sweet taste. Available until July 31.
Shop 507, 5/F, FoodLoft, Mira Place One, 132 Nathan Road, Tsim Sha Tsui
SEE THIS
Jesus Christ Superstar

Playing until August 1 at the Hong Kong Cultural Centre, the rock opera is in town as part of an international tour. The award-winning musical follows the events that lead to the betrayal of Jesus by one of his Twelve Apostles, Judas Iscariot. With lyrics by Tim Rice and music by Andrew Lloyd Webber, the Broadway musical first found an audience as an album in 1970, before its success led to a stage production the following year.
Grand Theatre, Hong Kong Cultural Centre, 10 Salisbury Road, Tsim Sha Tsui. For tickets, click here
DO THIS
Studio City Macau

Studio City Macau’s Water Park has been transformed into the vibrant Disney Space Water World for the summer. There are four space-themed installations that span indoor and outdoor zones, for a fun day with beloved characters from the House of Mouse. Enjoy refreshments with Mickey himself at the drinks station, join Buzz Lightyear and Emperor Zurg’s water-blaster showdown, snap pics with Stitch and his intergalactic pals at White Sand Beach or experience the indoor zone’s Martian Waves with Donald Duck. Until November 1.
3/F, West Wing, Studio City, Estrada do Istmo, Macau. For tickets, click here


Our cheat sheet for the best things to do in Hong Kong, July 19-26

Our cheat sheet for the best things to do in Hong Kong, July 12-18

Our cheat sheet for the best things to do in Hong Kong, June 21-28

The best things to do in Hong Kong, June 14–20

Your Perfect Week

Javon King plays Judas Iscariot in Jesus Christ Superstar. Photo: courtesy Jeff Busby

Weekend brunch at The Orient. Photo: courtesy The Orient 

Winter melon soup at Tsui Hang Village. Photo: courtesy Tsui Hang Village

A scene from rock opera Jesus Christ Superstar. Photo: Vitt Salvador

Studio City Macau’s Water Park has been transformed into the Disney Space Water World for summer. Photo: courtesy Studio City Macau

Hong Kong master carpenter Louis Ho on being the last of his line

Louis Ho Kwok-biu, fourth-generation master carpenter of Sze Cheung, at his store in Yau Ma Tei. Photo: Alexander Mak

Louis in 1961. Photo: courtesy of Louis Ho

Baby Louis with his mother in 1960. Photo: courtesy of Louis Ho

Sze Cheung in its Reclamation Street location in 1948. Photo: courtesy of Louis Ho

Louis Ho and his father, Gordon Ho, in Sze Cheung. Photo: courtesy of Louis Ho

A Sze Cheung fid, or rope-splicing utensil. Photo: courtesy of Louis Ho

Ho at work in his sifu hat. Photo: Alexander Mak

Ho in his Sze Cheung store. Photo: Alexander Mak

The former Engineer’s Office, aka “The Red Brick House”, in Yau Ma Tei, now has grade-one historic building status thanks to Ho. Photo: Alexander Mak

In pictures: ‘Made in Hong Kong’ - craft industries that built the city

A wig factory in Aberdeen in 1967. Photo: SCMP Archives

A plastic-flower factory in Tai Kok Tsui, Mong Kok, in 1981. Photo: SCMP Archives

An elderly woman assembles plastic flowers on a boat in the Yau Ma Tei Typhoon Shelter in 1986. Photo: SCMP Archives

An engraver carves a set of mahjong tiles in 1969. Photo: SCMP Archives

Luk Ping-kee engraves characters onto mahjong tiles in his Kennedy Town workshop  in 1987. Photo: SCMP Archives

Ko Yun-kan, craftsman and owner of Kung Yau Cheung, a mahjong supplies shop on Shanghai Street, in Mong Kok, that operated from 1973 to March 2026. Photo: Dickson Lee 

A stamp engraver in Central, in 1970. Photo: SCMP Archives

An engraver carves a Chinese stamp in 1991. Photo: SCMP Archives

The Regina Hair Products wig-making factory, in To Kwa Wan, in 1969. Photo: SCMP Archives

A worker at the Regina Hair Products factory in 1961. Photo: SCMP Archives

Craftsmen carve ivory for a Kowloon store in 1978. Photo: SCMP Archives

A craftsman makes decorative items out of ivory in 1967. Photo: SCMP Archives

A worker polishes an ivory statue in 1967. Photo: SCMP Archives

A cruiser is under construction at Cheoy Lee Shipyards at Penny’s Bay on Lantau Island in 1986. Photo: SCMP Archives

Governor David Wilson (right) visits a porcelain shop in a Sham Shui Po market in 1987. Photo: SCMP Archives

Masters of Hong Kong’s ‘kung fu’ cuisine on the struggle to save Cantonese classics

The stuffed crab shell at Seventh Son is dipped in egg and breadcrumbs twice before being fried. Photo: Alexander Mak

Chef Silas Li serves Hong Kong Cuisine 1983’s version of Mythical Crane and Magical Needle, where instead of shark fin, the pigeon is stuffed with ingredients from Buddha Jumps Over the Wall. Photo: Alexander Mak

Left: Silas Li stuffs pigeon with Buddha Jumps Over the Wall ingredients. Right: Hong Kong Cuisine 1983’s Buddha Jumps Over the Wall. Photo: Alexander Mak

Hong Kong Cuisine 1983 head chef Cho Heung-man cooks pigeon in a hot water bath. Photo: Alexander Mak

Hong Kong Cuisine 1983’s braised stuffed pigeon. Photo: Alexander Mak

Executive chef Li Chi-wai, of one-Michelin-starred Legacy House at Rosewood Hong Kong, checks the char siu in the restaurant’s Chinese barbecue section. Photo: Alexander Mak

Chef Li Chi-wai prepares Gold Coin Chicken at Legacy House. Photo: Alexander Mak

Chef Li Chi-wai adds aged tangerine peel to his version of Gold Coin Chicken. Photo: Alexander Mak

Each component of Legacy House’s Gold Coin Chicken must be cut to its own precise thickness before being skewered, basted and roasted. Photo: Alexander Mak

The kitchen at Seventh Son. Photo: Alexander Mak

Hand-picked crabmeat is stuffed into a shell before being dipped in egg and breadcrumbs and deep-fried at Seventh Son. Photo: Alexander Mak

Seventh Son’s steamed chicken with Jinhua ham and bamboo shoots. Photo: Alexander Mak

Seventh Son founder Chui Wai-kwan (seated) with (from left) executive chef Chan Kwok-wai, executive director Daniel Chui Tak-yiu and chef Lee Piu-yung. Photo: Alexander Mak

Hong Kong’s hottest new openings, from Curry Room to Canto-American Lazy Suzy

South Asia curry specials at Curry Room. Photo: courtesy Curry Room

Japanese curry with karaage chicken and pasta at Curry Room. Photo: courtesy Curry Room

Botan shrimp ceviche at Central Table, with marinated prawn meat and deep-fried prawn heads. Photo: courtesy Central Table

Chef Dylan Tan’s Malaysian roots inspire dishes at The Spoon Focaccia. Photo: courtesy The Spoon Focaccia

Arancini at Lazy Suzy, made with pork and liver Chinese sausage and glutinous rice, with brown butter hollandaise. Photo: courtesy Lazy Suzy

Hong Kong’s seafood whisperer Peter Kam takes us on a pre-dawn tour of the city’s premier fish market

At 5am, it’s still dark at the Aberdeen Wholesale Fish Market, as fishermen and workers go about offloading the morning’s catch. Photo: Alexander Mak

Fishermen and workers at Aberdeen Wholesale Fish Market offload the morning’s fresh catch at 4am. Photo: Alexander Mak

A fresh lobster at Peter Seafood in Aberdeen. Photo: Alexander Mak

On the Aberdeen Wholesale Fish Market tour are (from left) Leung Chun-wah, executive chef and co-owner of Racines; Gabe Chan, seafood buyer and sales marketing executive at Peter Seafood; Manav Tuli, chef-owner of Leela; Paolo Olivieri, founder and executive chef of Dieci; and Peter Kam, owner and director of Peter Seafood. Photo: Alexander Mak

Gabe Chan (left) and Leung Chun-wah inspect the goods. Photo: Alexander Mak

Steamed dry-aged coral grouper with roasted kombu seaweed corn sauce at Racines. Photo: courtesy Racines

Dieci’s zuppa di pesce featuring a rotating selection from Peter Seafood. The fish soup is available as a special on the weekend brunch menu. Photo: courtesy Dieci

Peter Kam (right) explains the fishing and fish-handling processes on his boat near the Aberdeen pier. Photo: Alexander Mak

Peter Kam’s boat near Aberdeen pier, a 40-year-old wooden pontoon with no engine and a licence the government will probably never issue again. Photo: Alexander Mak

Manav Tuli (left) inspects a squid with Peter Kam. Photo: Alexander Mak

Leela’s new Flavours of Hong Kong menu. Photo: courtesy Leela

The tour party of the Aberdeen Wholesale Fish Market (from left): Paolo Olivieri of Dieci; Leung Chun-wah of Racines; Peter Kam, owner Peter Seafood; Gabe Chan of Peter Seafood; and Manav Tuli of Leela. Photo: Alexander Mak

A worker at the Aberdeen Wholesale Fish Market sorts seafood for distribution. Photo: Alexander Mak

Four o’clock in the morning at the Aberdeen Wholesale Fish Market. Photo: Alexander Mak

A dry-ageing cabinet at Peter Kam’s office in an Aberdeen industrial building. Photo: Alexander Mak

Gabe Chan (left) and Peter Kam at the pier by the Aberdeen Wholesale Fish Market. Photo: Alexander Mak

PostMag

Food & Drink

Culture

Brunch with a view and Southeast Asian flavours at The Orient, sip on heat-relieving winter melon soup at Tsui Hang Village, catch the theatrical phenomenon that is Jesus Christ Superstar and make waves with Disney characters at Studio City Macau’s Water Park


Brunch with a view and Southeast Asian flavours at The Orient, sip on heat-relieving winter melon soup at Tsui Hang Village, catch the theatrical phenomenon that is Jesus Christ Superstar and make waves with Disney characters at Studio City Macau’s Water Park.


Hong Kong

Macau

Hong Kong Cultural Centre