There is a saying among chefs: if you can make it in Hong Kong, you can make it anywhere.
Hong Kong has one of the highest densities of restaurants per capita in the world. And according to the 2019 Time Out Index, 92 per cent of people had dined out in the week leading to their participation in the survey, a far higher proportion than in other major cities such as New York, London and Tokyo.
Hong Kong was also one of the first cities in Asia to get its own Michelin guide, making it easier for restaurants, as well as their chefs, to get recognised on the world stage.
While Hong Kong’s bars and restaurants have hit a rough patch recently, a number of chefs are seeing their success before Covid translate into opportunities and results in neighbouring Taiwan.
Ten years ago, Olivier Elzer made a splash in the Hong Kong scene with his Causeway Bay restaurant Seasons, which earned a Michelin star within a year of its opening in 2014.
