As an Editor for SCMP's specialist publications, can you share with us how you manage Good Eating and 100 Top Tables?
In Specialist Publications we work on a wide range of different titles throughout the year, from yearly glossies about serviced apartments and luxury homes, to pull-outs in the main daily newspaper about weddings and international schools.
We also publish titles that occur on a more regular basis such as the flagship STYLE magazine and Good Eating, just to name a couple, and we all have our own personal expertise, too – I’m lucky enough to be the editor of our two food publications, Good Eating and 100 Top Tables, but I have colleagues who look after education titles and custom publishing.
What are the differences in the positioning of the two magazines?
They’re quite different. Good Eating is a quarterly magazine that explores the latest food trends and new restaurants in the city. We are in a good position to give our readers insights into Hong Kong’s dining scene and food culture, something I look forward to every issue. On the other hand, 100 Top Tables is effectively an award to fine dining restaurants. It’s published as an easily digestible guide that provides a quick overview, such as how much corkage charge a venue carries, or whether the restaurant has valet parking, at a glance. 100 Top Tables comes out yearly in March.
New plans for the rest of the year?
Lots of exciting stuff is happening as we are redesigning both of our food publications. We are giving Good Eating a fresh look that will help bring our readers unique perspectives on Hong Kong cuisine, with well-researched and beautifully photographed features. I’m very excited about our relaunch of Good Eating on September 29. As for 100 Top Tables, we’ll continue to bring our selection of the best executive dining choices to readers, and we’ll be looking for new ways to make the list more exciting. We’ll keep you posted!
Any tips for PRs looking to collaborate with the magazines?
It might sound redundant, but send me press releases! I love hearing the latest news about what your clients have to offer and, given that we have a monthly online listicle about the city’s latest openings
, as well as Good Eating in print and on social media platforms, we really enjoy letting our readers and followers know about what’s happening in town as much as possible. We also launched our new sponsored digital product, Good Eating Edit, at the end of July. So, there are many, many ways to communicate with our readers and followers.
What is the one thing that makes you stay in the field of F&B?
I can’t believe I’ve been a food and drinks editor for almost 10 years! I think Hong Kong has a vibrant F&B scene and chefs are always trying to bring something unique to their diners, so there’s always something interesting to talk about. The city is also full of foodies and there is always a conversation among the like-minded. There’s never a dull moment.