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Features 2 minutes

Michelin Inspector Field Notes: May 2018

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

Features 4 minutes

In the Mood for Sake

Hong Kong is the world’s second biggest sake importer. What contributes to the wine’s popularity here?

Features 2 minutes

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.

Features 1 minute

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.

Features 2 minutes

Yukimuro: The Japanese Science Of Snow Aged Food

Coffee, sake, vegetables and wagyu undergo an amazing taste-transformation in this snowy traditional storage method.

Features 2 minutes

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.

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8 Dry White Wines to Drink This Memorial Day

Summer's almost here.

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Ask the Experts: What to Drink for National Wine Day

Trade in your go-to varietal for something out of the norm.

Features 1 minute

Zooming In on the One Stars: Sweden

Taking a closer look at some of our newest One Star Restaurants

Features 2 minutes

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.

Features 1 minute

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.

Features 1 minute

Demystifying French Soft Charcuterie

Meat with less chew but more condensed flavour, thanks to the ingenuity of French cooking.

Features 3 minutes

Fredrik Berselius Gets Personal in His First Cookbook

Officially out on May 29, his tome is a glimpse into his soul.

Features 1 minute

Norwegian Constitution Day

How to celebrate like a local

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Tea Appreciation: Tasting The 2018 Darjeeling First Flush

Learn how to infuse and appreciate this rare tea with tips from the TWG Tea Institute.

Features 1 minute

6 Food Shows to Binge on Netflix

Craving some couch time? Check out these delicious flicks.

Features 2 minutes

Around the World in 8 Dumplings

If food is the world’s universal language, dumpling is one of the most common expressions within. Learning the special attributes of dumplings from different countries is to understand their food cultures.

Features 3 minutes

Norway's Chef Geir Skeie Is on a Mission to Make Salmon Hip

Pink Fish, a fast food chain in Norway, is changing the way people think about salmon.