Get your guests talking with these quirky renditions of the time-honoured barbecued jerky.

Pineapples are an integral part of Singapore's history and KELE's pineapple tarts are the perfect gift for family and friends.

Xi Shi Bak Kwa creates new unusual flavours in a traditional smokehouse.

Tuck into an alcohol-infused steak at Bib Gourmand restaurant Bar-Roque

West Villa Restaurant in Hong Kong has been preparing Nian Gao or Chinese New Year pudding for generations and is giving diners a taste of tradition.

From craft beer brewers to boutique chocolate producers, a new generation of artisans exhibiting at SPRMRKT this month are the faces of contemporary Vietnam.

What you should take note of when eating the festive raw fish salad at home.

Fancy a glass of Pinot Noir with duck, and sipping on dry Riesling in between munching on stir-fried shrimps? Try these exciting pairings for your festive meals.

Traditional bakery Lao Zi Hao still insists on making their festive pastries the old-fashioned way with a personal touch.

There's more to soy sauce than dark and light, including one that fetches 30 times the usual price of a bottle.

Welcome the Year of the Dog with a banquet fit for a king.

The use of hot vapor in cooking has picked up steam in recent years as a healthy food preparation technique, but epicureans have always appreciated its ability to seal the original flavors in the ingredients.

Wet, dry or dirty, James Bond’s got nothing on you.

Sommelier Chad Walsh wants to change the way people think about American wines.

It’s a dazzling dining experience you won’t soon forget

Why are cork manufacturers not making some headway in the battle against cork taint? Lisa Perrotti-Brown, editor-in-chief of Robert Parker Wine Advocate, reports.

Save some room for these delicious deep-fried skewers.

In this series, we explore the basic stocks that every great cuisine is built on. Here’s how to brew a restaurant-worthy gao tang.