Seafood

5 deliciously fresh seafood restaurants awaiting you in Hanoi and Ho Chi Minh City.

In Hong Kong, autumn is the most anticipated season of the year, for both its cool weather and delicious seasonal crab dishes.

Here are some of the restaurants serving up sugar toads, gooseneck barnacles and firefly squid in the capital of the United States.

Chef Sun Kim of one-MICHELIN-starred Meta shares some tips for achieving restaurant-worthy pan-fried fish with beautifully crisp skin.

Steamed fish is a quintessential part of Cantonese cuisine. Hong Kong chef Leung Fai Hung dispenses advice on how to get the technique right.

Making your own fragrant lobster-infused oil is an easy, delicious way to add depth of flavour to many other dishes.

The search for his favourite fish brought Tan Ken Loon, owner of The Naked Finn, to this sleepy Japanese port town rich in history and local produce.

This prefecture in Japan is the least populous but produces the most crabs in the whole country.

Combining steaming and poaching, the French method of cooking à la nage partially submerges seafood in flavourful broth.

Executive sous chef Philippe Duc of Ash & Elm at InterContinental Singapore demonstrates how to shuck a scallop and cook up a restaurant-worthy starter.

The meaty, plump clams known for their succulence and sweetness are in season in the coastal city of Putian, China.

Get hot and steamy at these places which let you cook your own food in boiling soup — each with its own special twist.

Visiting Brazilian chef Paulo Machado shares his passion for his country’s cuisine at The Fullerton Hotel Singapore next week.

When it comes to sourcing for the best ingredients, owner of The Naked Finn, Tan Ken Loon, prefers to see it for himself.

One of Singapore's largest seafood distributors has just launched their first consumer-focused concept.

Here are five hawker stalls that will satiate your late-night sambal BBQ stingray cravings.

New Ubin Seafood perfectly epitomises the Singapore spirit of being innovative whilst keeping with traditions.

In most restaurants these days, produce is ordered through an online or paper catalog, or taken care of by a large purchasing department, laments Ola Cocina del Mar's chef-owner Daniel Chavez.