What The Restaurant Industry Will Be Talking About in 2020
Restaurant and culinary experts from around the region discuss the up-and-coming food trends for 2020.
Vicky Cheng's Farm-To-Table Feast With Used Coffee Grounds
Chef Vicky Cheng of one-MICHELIN-starred VEA showcases the tasty results of cooking with vegetables grown from recycled coffee grounds at a special “farm-to-table” luncheon held last November.
The Biggest Food Trends of 2019
Opinion leaders of the F&B industry across Asia weigh in on the top trends of the past year.
Cameras, Cookbooks And Carols: Chefs' Favourite Christmas Gifts
Chefs of MICHELIN-starred restaurants in Singapore, Hong Kong and Taipei reminisce about the best gifts they’ve ever received and what they really want for Christmas this year.
10 Tips On Eating Sustainably
Tips you need to know about adopting the sustainable dining lifestyle.
What Does Food Look Like When Sustainability Is The Main Ingredient?
Swedish chefs have an answer.
Non-Alcoholic Cocktails Are More Than Just Juice
Non-alcoholic beverage pairings are getting popular in the United States with more restaurants offering complex juices and teas that are jazzed up with preserves, spices and syrups.
Restaurants Fighting Climate Change
MICHELIN-starred restaurants around the world are banding together with US-based non-profit organisation ZeroFoodprint to reduce the impact that restaurants have on the environment.
Teochew Mooncakes: Layered With Love And Beauty
As an homage to the astronomical body, the ethereally beautiful Teochew mooncake captures our imagination in every sense. After it is deep-fried, the pale white skin turns enticingly golden, which brings out a sense of artistry in every layer of the flaky puff pastry.
A Day in the Life of an Inspector
The Michelin Guide Inspectors reveal some secrets…
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.
Boon Or Bane: Restaurant Reservation Deposits
We have no qualms paying ahead for movie tickets and air fares, so why not a meal?
Belgian Chocolate Is Coming Out of Its (Sea)Shell
Gone are the days of sea creature shapes. Contemporary chocolate makers in Belgium are experimenting with new tastes and production methods.
The Changing Face Of Chinese Cuisine
Three vanguards of Chinese cuisine — Andre Chiang, Alan Yau and Jereme Leung — offer unique perspectives about putting the gastronomic treasures of China on the map.
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.
The Vineyard Closest To Heaven
Perched high up in the Tibetan mountain is a winery that is one of the highest in the world, where French winemaker Maxence Dulou attempts to create a wine as pure as the natural surroundings of Shangri-La.
The Chinese New Year Pudding That Honours A Sweet Heritage
West Villa Restaurant in Hong Kong has been preparing Nian Gao or Chinese New Year pudding for generations and is giving diners a taste of tradition.
Ming River Is Baijiu’s Best Chance at American Success
What exactly is this Chinese spirit and why is it making waves in America?