Six chefs from MICHELIN-listed restaurants across Asia recommend lust-boosting ingredients from their cuisines and their favourite dishes to set you in the mood for love.

We asked some of our inspectors to share with us the ingredients they love the most and why.

Restaurant and culinary experts from around the region discuss the up-and-coming food trends for 2020.

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.

Opinion leaders of the F&B industry across Asia weigh in on the top trends of the past year.

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.

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

Swedish chefs have an answer.

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.

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.

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.

The Michelin Guide Inspectors reveal some secrets…

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.

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

Gone are the days of sea creature shapes. Contemporary chocolate makers in Belgium are experimenting with new tastes and production methods.

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.

An April Fools’ Day round up of kitchen pranks and things that don’t appear as they seem.

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.