
How Hong Kong’s ‘first cheese omakase and bar’, opened by ex-Caprice GM, came to be
There was a time when gourmet European cheese was an uncommon ingredient in Hong Kong restaurants. The assumption was that local diners did not like cheese, finding it unappealing, expensive and stinky – and certainly not the preferred post-dinner alternative to dessert. Plus, it was presumed that Asians were mostly lactose intolerant. Jeremy Evrard set…