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Features 2 minutes

Everything You Need to Know About Khao Chae, Thailand’s Summertime Go-to Dish to Beat the Heat

Ever wondered how Thais put up with the heat before the air conditioner arrived? They dealt with it one bite at a time.

Features 2 minutes

The Embodiment of a Cultural Heritage

Using Mekhong rum with local ingredients, Thai mixologists ingeniously capture the cultural heritage and traditions of Thailand through these innovative artisanal cocktails.

Features 1 minute

Spotlight on Edinburgh

What’s hot on the capital’s food scene?

Features 1 minute

Michelin Inspector Field Notes: March 2019

Hear directly from the source the latest thoughts from our Michelin inspectors.

Features 1 minute

The Michelin Main Cities of Europe Guide 2019: Stars Announced

1 new Three-Star, 7 new Two-Star and 44 new One-Star Restaurants

Features 2 minutes

The Hidden Flavours of Benja Chicken

The key to creating the perfect dish lies in the distinct flavours achieved from using high quality and unique ingredients, and the people behind Benja Chicken all agree.

Features 2 minutes

5 Pranks That Chefs Have Played On Diners And Each Other

An April Fools’ Day round up of kitchen pranks and things that don’t appear as they seem.

Features 1 minute

Winery Spotlight: Bogle Vineyards

This family-run winery has been in operating in the Clarksburg region for over 50 years.

Features 2 minutes

The Thai Organic Food Trail

From emerald rice paddies down to towering coconut groves along the coastal provinces, agriculture touches on every aspect of the Kingdom’s landscape. Around 40% of the Thai population still depends on farming for their livelihood, making safe and sustainable methods more important than ever. Likewise, as Michelin-starred restaurants and humble family-run eateries alike desire to serve healthier and environmentally conscious food, Thai-based chefs have prioritised organic ingredients in their menus.

Features 4 minutes

The Rise Of Modern Indian Cuisine

The Song of India and Thevar in Singapore and Gaa in Bangkok are writing a new chapter in the age-old cuisine.

Features 4 minutes

The Rise of New Korean Gastronomy

One of the most vibrant food cultures in the world, a new generation of young chefs is leading the charge in South Korea and beyond.

Features 5 minutes

When Chefs Become Storytellers

Chefs and restaurateurs embrace the power of storytelling, weaving characters and narratives into their concepts to keep diners and their team engaged.

Features 1 minute

Ingredient Spotlight: Fiddleheads

All the information you need about this spring vegetable.

Features 2 minutes

My Signature Dish: Joël Robuchon’s Pommes Purée

The late chef’s legacy explained through his iconic take on the classic French potato dish.

Features 1 minute

7 Light & Sprightly White Wines to Kick Off Spring

Spring will soon be sprung, and we’re celebrating accordingly.

Features 3 minutes

The Food Lover's Movie & TV Guide

Movies and TV shows for the food-loving film buff that should not be watched on an empty stomach.

Features 2 minutes

Thai Soups Explained: Tom Kha, Tom Yum, Tom Kloang and Tom Som

The word “tom” is seen again and again on Thai restaurant menus but what exactly does it mean? The average foodie – even Thais themselves – have difficulty explaining the difference between a tom yum, tom kha, tom kloang and tom som. So how well do you know your “tom” dishes? Let’s put your palates to the test.

Features 4 minutes

In Search Of The Best Fiorentina Steak

Chefs Christopher Millar and Felix Chong from 1-Group try their hands at being farmers at Mayura Station in Australia to learn how its full-blood wagyu is cultivated from paddock to plate.