Tableside Theatrics

Gone are the days when dinner entertainment meant genuine conversation. Now, we crave more, and restaurants respond with theatrical flair that often overshadows the food. Does it elevate the dining experience or is it just a distraction from the plate? In Hong Kong, we’ve long been wooed by dining theatrics, but for some, balancing showmanship and substance remains a tricky act to master

By Fontaine Cheng

As I scroll through my Instagram feed, I’m struck by how dining has morphed into a full-blown spectacle. We’re now treated to parades of caviar, truffle showers, noodle gymnastics and enough dry ice to rival an Eighties music video. But do we truly need all this theatrical flourish just to get to the main course? Take the flambé renaissance, for instance. It’s back because it’s a surefire way to rack up likes on social media. There’s something undeniably Instagrammable about setting food alight, even if it means singeing an eyebrow or two. But when Baked Alaska becomes more charred than charming, you begin to wonder if it was worth the risk of third-degree burns. A flaming duck, however, is a different story. At Hutong, the duck is flambéed with Chinese…

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Tatler Hong Kong (Digital) - 1 Issue, August 2024

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