How corn is being elevated in a-maize-ing creations at Hong Kong restaurants and bars

The hottest ingredient of 2026? It is not a new breed of truffle, chocolate-fed Wagyu, nor caviar on pearl spoons. Instead, this ingredient is far from new, dating back about 9,000 years: corn. Across New York, London and Japan, sweetcorn pastries, pastas and pizzas have captured the imagination of chefs, content creators and corn enthusiasts. In Hong Kong, the trend is no different, with a corn-focused eatery opening in the city’s Central neighbourhood and everything from corn shabu-shabu...