Seven celebrated chefs from MICHELIN-starred restaurants in the luxury hotel brand will helm gourmet events across three Asian cities in the second edition of this epicurean event.

The managing editor for Robert Parker Wine Advocate and wine reviewer for the region shares insights from his annual report after tasting a whopping 533 wines from New Zealand.

When you put them side by side, a pigeon egg may be dwarfed by its larger counterparts laid by other winged creatures. But despite its petite size, this so-called animal ginseng finds its way to the most exclusive banquets.

This little herb packet adds flavourful French flair to stews, stocks and sauces.