2020 has seen a whirlwind of openings and closures throughout Hong Kong’s F&B industry, as the city has shifted between various states of lockdown with limited table size and restaurant capacity. Yet, the industry proved resilient, providing innovative takeaways, picnic hampers and other means to safely satisfy the city’s population.

The restaurants featured in Vogue Hong Kong’s food pages this year reflect the versatility and quality of Hong Kong’s dining scene, with a diverse range of delightful drinks and dishes, from fresh salads to rich, chocolate-filled desserts. April saw everything to do with eggs in the spirit of Easter, exploring three popular dishes highlighting the humble ingredient: Pici’s Ravioli carbonara sees freshly made ravioli oozing with egg yolk served in a creamy carbonara dressing; Fortnum & Mason dished up a classic scotch egg; while Hutong elevated the egg to luxurious new heights with osmanthus-smoked coddled egg with seared foie gras. In contrast, the October issue explored a theme of chestnuts, with dishes ranging from Rōnin’s local snapper in Kyoto shichimi honey sauce with crispy chestnuts to Andō’s bespoke take on a mont blanc.