Winner-Blue-Cheese

Rogue River Blue from the USA takes top prize at World...

An organic blue cheese produced by US cheesemaker, Rogue Creamery was named World Champion Cheese 2019 in Bergamo, Italy this October. Rogue River Blue...
Rosewood-Hong-Kong

Hong Kong’s hottest new dining destination

Hong Kong’s hottest new dining destination, Bayfare Social announces the opening of its first two restaurants this coming November 2019: its namesake Spanish gastro-market, Bayfare Social, and Henry – the...

Smart Catch

Environmental concerns are having a noticeable albeit minor impact on the demand for seafood, discovers Jane Ram. Over the past 50 years, consumption of fish...

Bread Reimagined

Jane Ram on the new breadlines drawn in the flour. The past five years have seen the rise and rise of low carb diets. Initially...

Diary Conundrum

Vegetarian and vegan convictions are also having a growing impact on how we eat. Victoria Burrows on how the diary industry is coping. The global...
Churrasco-gastronomic-Carousel-Royal-Plaza-on-Scotts

Gastronomic Carousel

Singapore’s Carousel, Royal Plaza on Scotts Singapore, promises a whirlwind gastronomic adventure around the world. The revamped interior is modern contemporary spiced by a...
Aron-Rhodes

Kinship & Food Stories

Chefs Chris Grare and Arron Rhodes of Hong Kong have unveiled their vision: Kinship – the first restaurant venture by the duo set to...
Haku

Kaiseki Spanish Style

Executive chef Agustin Balbi’s latest seasonal menu for Haku, in Hong Kong, is a refreshing ode to Japan’s hot summer months. Curated from the...

Second to None

Chefs are looking beyond the prime cuts and leading diners down a different path. Jane Ram on the new trend that underline zero waste. Forward-looking...
ramen-cubism

Ramen Cubism

Japan’s ramen noodle champion Hayashi Takao and Matsumura Takahiro have launched their new international flagship brand, Ramen Cubism, in Hong Kong; their first overseas...

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