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How Chefs Of Michelin-starred Restaurants Entice With Exquisite Plating
Six top chefs share tips on the art of putting together a beautiful plate.
5 Ukrainian Ingredients to Stock Up On
Chef Yaroslav Artyuk of Kanapa, a popular modern Ukrainian restaurant in Kiev, shares his favorite ingredients.
Danish Constitution Day – 5th June
Celebrating democracy with the family and political rallies
Michelin Inspector Field Notes: May 2018
Hear directly from the source the latest thoughts from our Michelin inspectors.
In the Mood for Sake
Hong Kong is the world’s second biggest sake importer. What contributes to the wine’s popularity here?
Smart Science: 5 Inventions Inspired By Space Technology
Many kinds of advanced technology once exclusive to astronauts have become the mainstays of our daily life. Without exception, the food industry has seen a fair share of fundamental inventions inspired by space science.
Kitchen language: What is sous vide?
Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.
Yukimuro: The Japanese Science Of Snow Aged Food
Coffee, sake, vegetables and wagyu undergo an amazing taste-transformation in this snowy traditional storage method.
5 Questions With Sergio Herman
The Dutch celebrity chef talks about striking it out on his own and the four-hands dinner he will cook in Hong Kong this week.
Ask the Experts: What to Drink for National Wine Day
Trade in your go-to varietal for something out of the norm.
Zooming In on the One Stars: Sweden
Taking a closer look at some of our newest One Star Restaurants
5 Things to Know About the Humble Cassava
Bet you didn’t know your tapioca chips and bubble tea pearls are made from a poisonous, native-Brazilian root vegetable.
A Guide To Sushi Beyond Fatty Tuna
We're all familiar with the ubiquitous salmon and maguro. Now get acquainted with these lesser-known cuts that are just as, if not more, tasty.
Demystifying French Soft Charcuterie
Meat with less chew but more condensed flavour, thanks to the ingenuity of French cooking.
Fredrik Berselius Gets Personal in His First Cookbook
Officially out on May 29, his tome is a glimpse into his soul.
Tea Appreciation: Tasting The 2018 Darjeeling First Flush
Learn how to infuse and appreciate this rare tea with tips from the TWG Tea Institute.