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.