5 ways these two chefs share remarkably similar career trajectories.

Time-honoured recipes and decades-old culinary traditions are the hallmarks of these third-generation local restaurants

The time is ripe to savour one of Mexico's lesser-known imports, worms and all.

From umami hits of soy to punchy notes of zest, we check out ways of enjoying raw fish.

And they’re not really peppers either.

For chef Tam Kwok Fung of Macau’s Jade Dragon, glutinous rice dumplings signify family reunion – a tradition that he guards zealously by keeping the recipe close to his heart.

From ceviche to quinoa, Peru has made a mark on contemporary food trends, but its food can actually be traced to a thousand years ago.

Popular Bangkok-based restaurant Khua Kling Pak Sod introduces us to the signature dishes that make up Southern Thai food.

This whisky and soda concoction gets a luxe update in the hands of Japanese bartenders.

Fresh ingredients with a bit of crunch is the mark of good tempura.

Spanish for "on the ground", the solera system is a technique for aging alcohol by fractional blending.

This virgin drink is growing up and going places.

Here's the trick to juicy meat and a crispy golden skin.

These top chefs came to Singapore armed with their love for cooking. They cooked, they ate, they stayed.

Singapore inspired dishes can at times veer on the gimmicky. But in the right hands, the meeting of divergent flavours and techniques can produce truly stunning creations.

These roasted chocolatey beans produce a fragrant delicious brew that can be enjoyed in more ways than one.

This national day, we spotlight a local chef celebrating his Singaporean heritage by bringing his favourite childhood food into the realm of fine dining.

The Sri Lanka-born chef might not have wanted to work in the kitchen as a child, but he has come full circle to find his happy place.