German chef Bjoern Alexander on his new Hong Kong open-fire restaurant Charcoal Bar, and getting over a ‘very bad’ injury
The restaurant was on the crest of the French-Japanese dining wave alongside industry big guns such as Amber at Hong Kong’s Landmark Mandarin Oriental hotel and Ta Vie at The Pottinger, both in Central on Hong Kong Island. Alexander worked at Hong Kong restaurant Whisk from 2012 to 2015, where he was known for his … Read more
