Raising the bar for fine dining

March 21, 2019
SCMP Updates
Now in its seventh year, the SCMP's '100 Top Tables' guide highlights the best of Hong Kong and Macau

The South China Morning Post's 100 Top Tables 2019 - A Fine Dining Guide was launched late last week in the presence of Hong Kong's culinary elite.

The event was attended by chefs, restaurateurs and hotel executives from Hong Kong and Macau. Now in its seventh year, the book features the city's best restaurants suitable for executive dining, along with 20 restaurants in Macau.

The book launch took place at The Annex of Nan Fung Group in Central last Thursday, when chefs and restaurateurs from Hong Kong and Macau received their Top Table certificate awards.

Winnie Chung, editorial director, advertising marketing solutions, opened the event with a short speech in which she noted that Hong Kong and Macau were fortunate to have so many different cuisines executed at such a high standard.

"Those of us living in Hong Kong and Macau are blessed with having some of the best restaurants in the world at our doorsteps. This year's 100 Top Tables reflects the variety of superb culinary and dining experiences that they offer," said Chung. "With so many new restaurants opening in Hong Kong, it's often hard for our panel of food critics and lifestyle experts to keep up. But one thing remains constant: it is our criteria that these dining establishments offer not only excellent food, but also a stellar experience for their guests."

This year, 100 Top Tables introduced four new award categories including best chef, best ambience, best private room and best service. The Best Chef award went to Umberto Bombana of 8½ Otto e Mezzo Bombana for his consistency in excellence, and his restaurant has featured in our listing since the book launched. After Chung presented him with the award, Tracey Furniss, 100 Top Tables editor, asked Bombana the secrets to his success, to which he responded, "If you give the diner the best service in good surroundings, and serve quality ingredients, and focus on the diner, that's when people start recognising you."

The Best Service award went to Épure French Fine Dining, Old Bailey picked up the Best Ambience award, while Jade Dragon in Macau was honoured for having the Best Private Room.

In attendance this year was newcomer to the list, the award-winning chef and restaurateur David Thompson, who has made a name for himself worldwide for his take on Thai food since his restaurant Aaharn opened last year in Hong Kong; Simon Rogan's team from Aulis - head chef Oli Marlow and restaurant manager Sean Oakford; Maximal Concepts group Chinese executive chef Lee Man-sing; Le Pan head chef Edward Voon; Sushi Shikon chef Yoshiharu Kakinuma; Yan Toh Heen chef Lau Yiu-fai; and Steve Lee Ka-ding of Ding's Club.

Also attending from the South China Morning Post were Karrie Lam, head of sales and marketing solutions; Lou Wee, sales director; and Elgen Kua, corporate communications director.

Thanks to Gratify for catering for the event.

Copies of 100 Top Tables will be distributed to Post subscribers and is available at major bookstores and supermarkets in Hong Kong from March 25.
About South China Morning Post 
South China Morning Post is a leading global news company that has reported on China and Asia for more than a century. Founded in 1903, SCMP is headquartered in Hong Kong, where it is the city’s newspaper of record, with a growing correspondent staff across Asia and the United States. SCMP's vision is to “Elevate Thought” and our mission is to “Lead the global conversation about China”. Additionally, SCMP publishes a portfolio of premium lifestyle and fashion titles in Hong Kong including Cosmopolitan, ELLE, Esquire and, Harper’s BAZAAR. SCMP is also home to Abacus, a digital news brand focused on China's tech industry; Inkstone, a daily news brief for those curious about China's growing impact around the world; and Goldthread, a content platform with a focus on food, travel and culture in China.