From sweet American pies to soulful Chinese classics, Paul Hsu has spent over three decades shaping how Asia eats. As the founder of Elite Concepts, he crafts not just restaurants, but stories - each one rooted in intuition, memory, and a quiet belief in the transformative power of food.

As Hong Kong enters its most electric cultural month, the city’s dining rooms become more than places to pause. Between art fairs, gallery rounds, and late-night conversations, these tables offer distinct ways to eat through Art Week, each capturing a different mood of the season with style, warmth, and precision.