Lok Cheung, bar manager at three-time Asia’s 50 Best Bars winner Coa, explains how connecting his drinks to Hong Kong helped him take first place in ViuTV’s Master Mixologist cocktail competition.
Hungry and love tea? Try a lunch at Tate Dining Room in Hong Kong that pairs tea with French-Chinese cuisine – and attend a workshop to try a rare Puer tea valued at US$61,500 per brick.
A top sushi joint makes a splash in Macau, and there’s more Japanese food to try, more Roman pizza, a retro American bar and – just in time for the summer heat – a new gelateria in Hong Kong.
At a restaurant in Singapore, the menu changes based on the produce available; in Bali and Phuket, farm-to-table chefs grow local produce. Their goal? To get guests thinking more about where food comes from.
From running music events, Gerald Li, co-founder of Hong Kong hospitality group Leading Nation, built a dining empire which now includes a Michelin-star restaurant at Forty-Five. He shares his journey.
In Michelin Guide Singapore 2024 Meta is the big winner, rising to 2-star status. There are still no Asian-cuisine 3-star restaurants, prompting one Lion City food expert to question its inspectors’ tastes.
MasterChef Australia series 16 contestant Mimi Wong, who began cooking in Hong Kong aged 13, talks about her ‘creative upper hand’ on the show from being ‘from two cultures, from the East and West’.
Natto is widely consumed in Japan as a budget superfood, but the pungent aroma and wildly sticky texture of the fermented soybeans are not for everyone.
A key ingredient in the Mediterranean and Mind diets, extra virgin olive oil may help prevent dementia and Alzheimer’s disease by clearing toxic proteins, as well as provide other health benefits.
Brice de La Morandière was running a business in China when he got the call to succeed his aunt as head of biodynamic winery Domaine Leflaive in Burgundy. By learning on the job he’s put his mark on it.
Artisan-made cheeses from Hokkaido are gaining attention in Japan and internationally. But there is a way to go before they become common on cheese boards and supermarket shelves around the world.
Alice Lee, founder of Ztoryhome, explains why she created the multipurpose creative space and cafe and how she plans on using food and drink as a gateway to art and culture for customers.
Ruth Lee, the founder of Master Ruth TCM Clinic, shares her favourite Hong Kong restaurants – including a place for healthy halal curry, where she eats Sichuan boiled fish, and a weekend brunch tip.
Singapore restaurant makes the ‘comforting’ but ‘overlooked’ dishes Korean-American chef Corey Lee grew up with, using greens farmed on site by robots, and the techniques of a fine-dining kitchen.
The Michelin Guide Singapore 2024 awards its Bib Gourmand, recognition for a good-value gourmet experience, to 11 new places, many of them hawker food stalls, taking to the total to 81.
Meet Owen Han, whose viral sandwiches have earned him millions of loyal followers on social media – and whose recipes are informed by his upbringing as the son of an Italian mother and a Chinese father.
Samaira Kavatkar, chef of new Hong Kong Indian restaurant Nine One, talks about introducing East Indian food, with its Portuguese influences, to Hong Kong, with her menu that doesn’t feature curry.
Victor Dizon, a co-founder of A2A Safaris, shares his favourite Hong Kong restaurants, from a spot that serves excellent sushi to a place with perfectly cooked Peking duck.
After years of being touted as the next big thing, Filipino cuisine at last has global recognition. We profile four culinary trailblazers offering distinctive takes on traditional Filipino dishes.
A battle royale is unfolding on the streets of Hong Kong, with a slew of speciality stores offering hand-crushed artisan lemon teas to a city nostalgic for its favourite citrusy tipple.
Chinese people love a good hotpot, and chef André Chiang is putting his spin on it, starting with the broth that goes into soup bases. He’s also played with the meats, and the meal’s carb-loaded finale.
