This issue began with a collaboration with the Hong Kong Tourism Board and a simple but meaningful idea: to celebrate what makes Hong Kong memorable. Not only its great dining rooms, but also the deeper food culture that gives the city its character.
From there, this issue travels further – to Hangzhou, New Zealand, Copenhagen, Kenya, Negros, and beyond – but a common thread remains: a respect for place and craft and for the people behind them.
If there is a spirit that runs through these pages, it is the spirit of Canton itself: depth without show, confidence without noise, and a belief that the finest things are built patiently, then made to look effortless.
