Culinary elites celebrate publication of 100 Top Tables

March 16, 2018
SCMP Updates

Culinary elites and SCMP team attend launch of Hong Kong’s annual authoritative fine dining guidebook and awards ceremony
Culinary elites gathered at the new HART Hall in the H Queen's exhibition venue on March 15 to celebrate publication of the city’s authoritative fine dining guidebook, 100 Top Tables, now in its sixth year.
100 Top Tables 2018 – A CEO’s Dining Guide iterates through Hong Kong’s best 100 restaurants, and Macau’s leading 20, categorised by cuisine. The impartial, handpicked entries were collated from reviews by SCMP’s food critics and lifestyle experts.
In attendance were chefs, owners and representatives from restaurants covered by 100 Top Tables, including those flying in from abroad for the awards ceremony. Also present were the SCMP team behind the guidebook, and CEO Gary Liu.
Asked about the guidebook’s criteria for inclusion, Liu said that food quality and service were of the utmost importance, while atmosphere and environment were also considered. Winnie Chung, editorial director for SCMP’s Advertising and Marketing Solutions, added that restaurants cater to varied lifestyles including vegan and gluten-free diets, and source high quality ingredients.
From March 28, 100 Top Tables will be available at major bookstores and supermarkets in Hong Kong, with in-store copies at premium airport lounges in Asia and select recreation clubs. The guidebook’s digital version is accessible via its dedicated channel at

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