I'm a native English speaker born and raised in Canada. Early on I nurtured my passion for writing by doing an Undergraduate and a Masters Degree in English Literature. Journalism, research, and content creation in all its forms are my specialty. You will find me a quick learner who's adept at picking up new things -- a skill I mastered while spending a year abroad in Tokyo, and later, London. For more information about me, please visit my LinkedIn homepage.
Authentic Taiwanese is the unicorn of the HK foodie scene - it's rumoured to exist, but difficult to substantiate. But with the opening of Yuan is Here, on the slopes of Sai Ying Pun, this could change. This successful street-food chain has a huge following in Taiwan.
Billed as a Japanese 'bartaurant', this half-restaurant, half-bar fills a niche we never realised we needed before. Located almost directly under a traffic overpass in Wan Chai, it looks like a sheltered hideaway - perfect for ninja assassins and discerning drinkers alike.
Often seen as the poster child for concrete jungles, there's been a push to add some green to the grey in Hong Kong. Jessica Li and Lisa Cam explore the city's rooftop farms, where enterprising green fingers have turned empty concrete slabs into lush urban gardens City Farm Osbert
Fish balls, pineapple buns, dim sum and egg tarts. These foods personify Hong Kong's culinary past and present. But what's next? Lisa Cam and Jessica Li speak to the food industry pioneers who are breaking new ground to come up with the next big thing __ Little Lab Creative cocktail
Sitting in a narrow shop high above the hustle and bustle of Sheung Wan, 3rd Space appears at first glance to be nothing more than just a brunch café with a garden patio. But don't be fooled: its rustic street-side exterior belies a surprisingly sophisticated philosophy. '3rd Spac