If dish names such as Bacalhau, Frango Assado and Amêijoas à Bulhão Pato are mysteries to you, take a trip down to Macau's Portuguese restaurants to savour what you've been missing out.

Fat, sugar and a Japanese-invented dough named tangzhong make a world of difference to bread textures.

Founder Hardy Kam on what it takes to run the well-loved household name, the brand's three-generation-old legacy and how the owners are preserving the essence of Cantonese cuisine.

The movement to use local ingredients has swept across Asia.

Long hours, high pressure and facing the heat from a hot stove are common in the F&B industry, but these women show they have what it takes to power through and get to the top.

Confused between crudo and carpaccio? We break it down for you.

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

A small band of Southeast Asia-based chocolate makers is turning the $100 billion chocolate industry on its head — by producing world class chocolate bars from locally grown cocoa beans.

Because not all birds are made equal.

From Sichuan cuisine making a splash in the West to the rise of traditional Korean fine dining. We scour the globe for a hint of what’s to come.

There's more to Bibendum, Michelin's adorably puffy white mascot, than you may know.

How do the Michelin Guide's famously anonymous inspectors comb through tens of thousands of global restaurants every year? And what happens when inspectors disagree among themselves?

Rightly or wrongly, everyone has something to say about the MICHELIN Guide. Here’s 5 oft-whispered misconceptions we’d like to lay to rest. Yes, you heard it directly from us.