Zi char is a popular Singaporean and Malaysian dining style, where casual, family-run eateries serve a wide variety of home-style Chinese dishes, often cooked to order and meant for sharing. We delve deeper into this cooking style, trace its roots, and observe its evolution.

Char Koay Teow, a beloved street food staple in both Malaysia and Singapore, is a dish that speaks of heritage and heart. Stir-fried over intense heat, it marries silky flat rice noodles with an intoxicating blend of ingredients and sauces that differ where you go. Today, we break down Char Koay Teow in Malaysia and in Singapore.

​​From chic new hot spots to iconic favorites, discover the must-visit restaurants and hotels that capture the spirit of each fashion capital this season.

In the chaotic hum of Singapore’s hawker centres, Thunder Tea Rice quietly beckons. This humble Hakka dish, with its blend of earthy vegetables and aromatic herb soup, offers a moment of calm, inviting you to savour the history of each carefully prepared bite.

After seven years of closely observing Taiwan's culinary landscape, a MICHELIN inspector shares the touching moments he has encountered on this charming island over the past years.

We invited the inspectors to exclusively share with us what captivated them most about MINIMAL which this year reached another milestone by becoming the world’s first restaurant focused on ice cream to receive a MICHELIN Star.

This National Day season, peel back the layers behind the popular sweet-and-savoury local breakfast of kaya toast, soft-boiled eggs, and kopi to uncover Singapore's heritage.

What will be the most prominent image of Taiwan on the international stage? Its world-class ingredients and unique culinary concepts are certainly aspects that cannot be overlooked.

An edible tapestry of delectable ingredients, culinary ingenuity and time-honored craftsmanship, peanut ice cream roll’s value goes beyond its great flavor. There is something pure and heartfelt in it that encapsulates what Taiwanese snacks are.

Aiyu jelly is an ingredient unique to Taiwan, and Taiwan is the only place in the world that can produce this plump and chewy delicacy. Aiyu jelly is a culinary collective memory for Taiwanese people. It has also made appearances in creations by chefs of MICHELIN-recommended restaurants, who showcase their creative interpretations in honour of this world-class local ingredient.

Does Malaysian Buah Kulim, or Jungle Garlic, hold the potential to replace the elusive truffle? Chefs Darren Teoh of two-MICHELIN-Starred Dewakan in Kuala Lumpur and Johnson Wong, recipient of the Malaysian MICHELIN Guide Young Chef Award 2024, tell us their thoughts on the locally sourced gem.

Multi-varietal, overflowing with richness and sweetness, and always vibrantly coloured, Kuehs mirror the joie de vivre of both countries' local culinary culture. Here are some of the popular kueh that can be found in Malaysia and Singapore.

Book a hotel in the neighborhood best known for all types of spring flowers in full bloom in Seoul. Seoul is expected to have flowers in full bloom throughout the weekend and the following week.

In Vietnam, coffee isn't merely a beverage, it's a social ritual.

Three Cup Chicken is a soul-soothing and familiar dish that Taiwanese people hold close to their hearts. It also leaves a lasting impression on tourists who have sampled this irresistible dish, with its flavour and charm becoming a source of inspiration for many Taiwanese chefs.

Surprisingly, spirits like whisky, which has a rich and smooth flavour profile with fewer sharp edges, create a greater room for flexibility and exploration when pairing with Asian dishes, which has a diverse range of flavours.

Unlike the age-old puzzle — which came first, the chicken or the egg, there is no such quarrel over the chicken and the rice when it comes to which was first discovered by humans for consumption. Let's explore the various renditions of chicken rice across Asia!

Where to sip, indulge, and rest in California's famed wine destination.