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Features 2 minutes

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.

Features 3 minutes

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.

Features 2 minutes

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.

Features 4 minutes

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.

Features 4 minutes

10 Tips On Eating Sustainably

Tips you need to know about adopting the sustainable dining lifestyle.

Features 5 minutes

What Does Food Look Like When Sustainability Is The Main Ingredient?

Swedish chefs have an answer.

Features 2 minutes

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.

Features 5 minutes

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.

Features 2 minutes

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.

Features 2 minutes

A Day in the Life of an Inspector

The Michelin Guide Inspectors reveal some secrets…

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

Boon Or Bane: Restaurant Reservation Deposits

We have no qualms paying ahead for movie tickets and air fares, so why not a meal?

Features 6 minutes

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.

Features 6 minutes

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.

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 3 minutes

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.

Features 1 minute

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.

Features 3 minutes

Ming River Is Baijiu’s Best Chance at American Success

What exactly is this Chinese spirit and why is it making waves in America?