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

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.

From chicken rice to kimchi, laksa to sushi, there is a wine to go with every Asian dish.

Sometimes it seems like there are more wine glass options out there than wine varietals themselves. What’s an oenophile low on shelf space to do?

Yi O rice from Hong Kong's Lantau Island gaining favour among gourmands.

Venerated sushi chef Takashi Saito has opened the first overseas outpost of his three-Michelin-starred Sushi Saito in Hong Kong in March. We bring you Saito’s story exclusively from Tokyo.

It may be the starting point for most Chinese cooks, but deep-frying is an art that takes years to perfect.

Find out why oolong tea that is grown in Taiwan is vastly distinct from its Fujian sibling despite coming from the same plant.

Now more than ever, restaurants need to take precautions with food sensitivities. How do chefs respond to the challenge?

This August, three-starred restaurant Nihonryori RyuGin in Tokyo is moving to a new location in Hibiya, close to the Imperial Palace.

Barbecue is an evergreen holiday activity, but foodies in Hong Kong do it a bit differently.

All you need to know about the prestigious red guide, in small nibbles.

The Chef de Caves, or cellar master, who is charge of the Champagne-making process, shoulders heavy responsibilities behind the bubbles.

You won't find more delicious ways to beat a hangover.

Uncover some of the most interesting stories behind our favorite New Year snacks from around the world.

Despite its eccentric appearance, the sea cucumber makes up one of the four types of prestigious dried seafood in Chinese cuisine, and is a fixture in some refined dishes celebrating Chinese New Year. Get to know the different facets of it, from selection to preparation.

Wet markets are the beating heart of Hong Kong’s robust food culture. Three home-grown chefs walked us through their favorite haunts.

You’re halfway to becoming a good Chinese cook if you can tell the various types of soy sauces apart and use them with finesse.