Hong Kong’s Watermark Seafood Bar & Grill presents a new sumptuous menu
By Olivia Tiboleng
Hot on the heels of Chef Atherton’s latest venture, Marina Social in Dubai, he speaks about embracing the increased focus on vegetarian and vegetable-forward cuisine over the past decade, and his belief in its endurance because it simply makes sense. "I think it's great," he said. "When you eat meat-heavy meals at great restaurants on a regular basis, you tend to put on weight. If I have a 5-course tasting menu, I'm very happy for 3 of them to be vegetarian. I want to feel light and not have a food coma at the end of the meal."
By Olivia Tiboleng
By Liao Xiangjun
By Darinee Durai
