Chilli peppers make a frequent appearance in Latin American, Indian and Chinese cuisines. Read on to find out how chillies have become a universal language that connects modern gourmets and chefs.

Modern Sichuan cuisine is known for its spicy, pungent flavours, and water-boiled fish, or shui zhu yu, is one of the province’s most iconic dishes. Yet, traditional recipes only document the steps to making water-boiled beef rather than the fish variation with which we’re more familiar today. So why is this, and how are the two dishes related?

Come for the spice, but stay for the depth of flavour.

A household name among Canto-pop listeners and fellow food lovers, Yu Yat Yiu dines at restaurants regularly, both for leisure and business. We ask him to highlight a few of his favourite venues in the MICHELIN Guide.