Ever since we watched Wong Kai- Wai's In the Mood for Love all those years ago, we had always had a romantised version of Hong Kong in the 1960s. Barring a time machine, the closest we can get to that era is the new Loyal Dining, a retro 60s themed Chinese restaurant that just opened on Wellington Street in Central. Loyal Dining's menu will offer a variety of all-time local favourites such as pigeon simmered in homemade sweet soya sauce; and baked lobster and seafood with fried rice. Also, they will also be the first and only place in Central to offer freshly made dim sum late into the night, from 10pm to 2am; enabling diners to have a Chinese option other than Tsui Wah for their midnight cravings.

Loyal Dining, 66 Wellington Street, Central. Tel: +852 3125-3000

Email Recipient's email address Your name Your email address Add a message (optional) Submit Share Digg reddit Google Bookmarks del.icio.us StumbleUpon Newsvine livejournal Mixx it!

We love Bistecca, the Italian steak house by Dining Concepts, so we're excited to hear that the F&B group is finally opening another steak house in our neighbourhood, Causeway Bay.

Manzo, as suggested by the name, is also Italian, and it is located in the food forum of Times Square. The beef served on the menu is exclusively-grown Angus beef as well as a selection of fillet and sirloin from Australia's Oakleigh Ranch and prime USDA steaks.

In addition to steaks, Manzo also has other meat items such as lamb chops, osso bucco, Tuscan sausage as well as seafood.

The menu will be headed by chef Tony Ferreria, who has worked at other Dining Concepts restaurants including sous chef at BLT Steak in Tsim Sha Tsui and head chef at Bistecca.

Shop 1104, 11/F, Times Square, 1 Matheson St., Causeway Bay. Tel: +852 2735-3980.

Email Recipient's email address Your name Your email address Add a message (optional) Submit Share Digg reddit Google Bookmarks del.icio.us StumbleUpon Newsvine livejournal Mixx it!

- Japan hopes to join France in having their national cuisine designated as an "intangible cultural heritage of humanity" by UNESCO. (Telegraph)

- Is Ferran Adria capable of making a meal without foams and spheres? The New York Times finds out by cooking with the man himself. (New York Times)

- The Modernist Cuisine tome may seem intimidatingly thick and impenetrable, but if it's filled with practical tips like these, we might just pick up a copy. (NY Mag)

- Finally, all this talk of 3-D printing leads to something exciting: a machine that can print chocolates. (Guardian)

- Chateau Margaux and Lafite may sell for a lot in HK auctions, but bottles of baijiu can also command up to RMB 2.6million. (Jing Daily)

Email Recipient's email address Your name Your email address Add a message (optional) Submit Share Digg reddit Google Bookmarks del.icio.us StumbleUpon Newsvine livejournal Mixx it!

There has been so much construction around Pacific Place lately that you’d be forgiven for missing the opening of Max Concept’s latest outlet amidst all the scaffolding. Petit Café is located just to the left of Italian restaurant Domani, and is a European deli selling coffee, pastries, sandwiches as well as a small selection of wine.

Set back from the walkway with a few outdoor tables, Petit Café is also unique in that it also overlooks the escalators leading down to the shopping mall on one side. With floor-to-ceiling glass walls and plenty of natural light, this smart new café is perfect for a quick sandwich or a coffee meeting for all the office workers in Pacific Place.

Shop 407, Level 4, Pacific Place, Admiralty. Tel: +852 2918-9293.

Email Recipient's email address Your name Your email address Add a message (optional) Submit Share Digg reddit Google Bookmarks del.icio.us StumbleUpon Newsvine livejournal Mixx it!

In support of local organic farms, forty members of staff from the Four Seasons Hotel took part in the project 10 Million Trees as a corporate social responsibility initiative to celebrate the 50th anniversary of the hotel last Monday. The team managed to plant 300 fig trees at the nearby Zen Organic Farm in Fanling, New Territories.

Four Seasons' executive chef, Herve Fucho, began working with Zen Organic Farm over two years ago, sourcing various organic vegetables for use in The Lounge, Caprice and other outlets at the hotel. Not only has this partnership served the purpose of sourcing and serving the finest in food for guests, but also demonstrates the hotel's environmental initiative to support a local community business.

The 300 fig trees planted by the Four Seasons team should live for forty years or more, and will provide almost triple the supply for the farm to distribute during harvest time. We can't wait to try some fresh organic, locally grown figs at Caprice in the future.

Email Recipient's email address Your name Your email address Add a message (optional) Submit Share Digg reddit Google Bookmarks del.icio.us StumbleUpon Newsvine livejournal Mixx it!