Hong Kong's year on a plate

Grassroots Pantry's organic offerings raise dining consciousness to new levels. Photos Provided to China Daily

The use of low-temperature methods of cooking such as sous vide is in everyone's repertoire now.

Food is vacuum-sealed in plastic pouches and immersed in a water bath for much longer than when using traditional cooking methods at much lower temperatures. The result is evenly cooked and more succulent food. Everything from eggs, fish, meat and vegetables are being cooked using this method.

Where it works: At The Principal, where chef Jonay Armas has just earned his first Michelin star, a 63 C egg is one of the signature dishes. At Shore Steak, chef Jason Black serves trout cooked sous vide which gives it a wonderful soft texture that is incredibly flavorful.

As for cuisine, big hits this year have been Spanish and Mexican food.

Though French, Japanese and Italian food continue to be firm favorites for diners, there seems to be an avalanche of Latin-inspired venues has hit the city - be it a small, no-nonsense taco place like Taco Chaca in Sai Ying Pun, to the tapas at Vi Cool from Michelin-starred chef Sergi Arola, to the just opened Hong Kong branch of New York's Boqueria, to name just a few.