Food

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...

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...

Japan’s trend-setting ‘farm-to-table’ restaurant group AP Company is expanding in Hong Kong with the local debut of its dynamic hot pot brand Bijin Nabe....

Chefs are becoming increasingly creative in their approach to chocolate, writes Jane Ram. Chocolate has been around for some 4,000 years. Before they went into...

Farming caviar has led to democratisation phenomenon: consumption has increased and the salted roe is easily available. Victoria Burrows on that means to the industry...

Creative chefs are starting to explore and exploit the intrinsic qualities of different strains of rice, using the contrasting colours, shapes and textures as...

Home to the largest collection of Porterhouse steaks in the Hong Kong, Porterhouse reveals a series of new menus highlighting its prized beef selection....

Odette in Singapore has taken the top honours, No.1 spot, in Asia's 50 Best Restaurants list. Serving Asian-inspired modern French cuisine, chef Julien Royer's Odette...

This April to celebrate the arrival of spring, Sze Chiu-kwan, Head Chef of Dong Lai Shun restaurant in Hong Kong, has crafted a list...

Call it pasta, call it noodles, it has held its place for thousands of years as the world’s favourite comfort food. The trend today,...