The chef feels the Hong Kong palate is sophisticated, especially when it comes to ingredients and the level of expectations of dining experiences. There are three dining concepts in Carlyle & Co ...

One such casualty in Hong Kong was Takumi by Daisuke Mori ... The chef is now at private members’ club Carlyle & Co in Tsim Sha Tsui, Kowloon, where he is executive chef. Asked about the ...