Last year, we were thrilled to hear that The Peninsula will stop serving shark's fin in all its restaurants and banquet functions starting January this year, we received even better news yesterday when we heard that the Shangri-La group will stop serving shark's fin not just in Hong Kong, but in all 72 of its hotels and resorts, effective immediately. Even more thrilling, it's not just shark's fin that is banned, but the endangered bluefin tuna, popularly served as toro in Japanese restaurants, and endangered Chilean seabass will also be phased out from its menus within the year.

With major hotel groups taking the lead, the momentum is certainly gathering on serving sustainable seafood and sustainable seafood only.

Asia Tatler Dining heartily commends the Shangri-La group for its actions and only wish that all other hotels and restaurants in Hong Kong will also do the right thing.

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!

Opened by the same group behind Mist the ramen shop in Causeway Bay, Mist Pizzeria is a newly opened Italian restaurant in Tai Hang.

Find out what our Top 5 ramen shops are here.

Seating roughly 20 guests, the menu at this modern pizzeria is similarly streamlined. Among the more exciting appetisers are a roasted scallop wrapped with pork cheek and a slow-cooked egg with wild mushroom, potato puree and black truffle sauce. The wait staff recommends the spaghetti with clams and a linguine with prawn, orange zest and lobster sauce for the pasta course, but the main event is clearly the pizza (ranging from HK$108 to HK$178). Classic options such as the margherita with buffalo mozzarella or rucola with parma ham and parmesan are present, as well as more exotic combinations such as the bottarga with crab meat and asparagus or the vegetarian option with broccoli, green pea, baby asparagus, baby corn, carrot and pesto.

7 Wun Sha St., Tai Hang. Tel: +852 2881-8287.

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!

Award-winning chef Willy Trullas Moreno is back to conjure a unique eight-course gastronomical experience at FoFo by El Willy. Combining his culinary experience in Barcelona and Shanghai, the charismatic Spanish chef is preparing a "sexy" dinner menu, with many "firsts" for his Hong Kong audience for one night, on January 17.

For those who are unfamiliar with Willy's contemporary dishes, this "superhot" winter menu including many seasonal ingredients is there to excite different taste buds: sea urchin, bay scallops, Iberico pork, etc. Willy's "superhot" winter dinner menu priced at HK$580 per person is unconventional as with his other creations, and is one not to be missed out on.

- king crab and avocado cannelloni with nitro-popcorn
- grilled bay scallops, coconut bread, passion fruit and crunchy vegetables
- baby squid in its own ink with basil essence, confit shallots and potatoes
- low temperature cooked-egg with cauliflower cream, sea urchin, almonds and lemon zest
- iberico pork "pluma" with "trinxat", potatoes, cabbage, pork belly and smoky single malt sauce
- herb and mustard crust venison with fresh truffle, chestnuts, aged manchego and arugula
- "torta del casar" and quince explosion airbag
- oitrus, chocolate and vanilla

For reservations, please call +852 2900-2009.

Read more about FoFo by El Willy

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!

- Macaron master Pierre Hermé set to release his new cookbook Pastries (in English) on March 1. (Yahoo)

- A look at Hong Kong’s first winery, the 8^th estate. (Telegraph)

- Just how pure is your extra-virgin olive oil? (Guardian)

- Where do you stand on genetically-modified food? (The Atlantic)

- Forget coffee made from civet cat droppings, the new luxury product is tea made from panda droppings. (Luxury Insider)

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 are not many great options for a good authentic bowl of Vietnamese pho here in Hong Kong, so we are extremely eager to try out ChômChôm, a new pho bar that soft opened on Wellington Street in Central on January 11. From what we've seen of the menu so far, it looks simple but covers all the basics. A selection of spring rolls and rice paper rolls start the meal off, noodles include a beef pho with rare sirloin and slow-cooked brisket; and a Hanoi-style chicken pho with hand-shredded chicken. We are also keen to try the banh mi, as a good Vietnamese/French baguette is even more difficult to find in Hong Kong than good pho. To finish, there is homemade ice cream by chef owner Peter Cuong Franklin, the flavour of which changes daily.

12 Wellington Street, Central. +852 2868-3302. Reservations are required.

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!