What's happened
Recent culinary developments include the opening of new restaurants in Hong Kong, a unique collaboration between chefs in Hong Kong and Ibiza, and the introduction of sustainable protein sources in Norway. These trends reflect a dynamic food scene that embraces innovation and cultural fusion.
Why it matters
What the papers say
According to the South China Morning Post, the recent opening of Akatsuki Izakaya in Central showcases a shift towards larger, more diverse dining spaces. Meanwhile, The Guardian highlights Pronofa's innovative use of sea squirts as a sustainable protein source, indicating a growing trend in alternative proteins. Additionally, the collaboration between chefs from Fukuro and Supun reflects a broader movement towards culinary fusion, as noted in the South China Morning Post.
How we got here
The culinary landscape is evolving with new dining concepts and collaborations. Restaurants are increasingly focusing on sustainability and cultural fusion, as seen in recent openings and events across various cities.
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