Fighting fizz

Where is Champagne being drunk most and why… conversely in which areas might the bubble have popped? Robin Lynam reports. Is Champagne still the wine...

Drinking in Hong Kong

Sheraton Hong Kong unveils brand new happy hour concepts in the sky at Sky Lounge. Secure the best vantage point on the top floor...

Festive menus

World famous chef Nobu Matsuhisa will return to Hong Kong on December 14 & 15 to celebrate the 10th Anniversary of NOBU InterContinental Hong...

Old favourite

Does foie gras retain the appeal it has traditionally enjoyed on regional menus? Vicki Williams finds out. Foie Gras, it seems, is as popular as...

New year travel plans

Travel specialist Chōsen Experiences has introduced The Chōsen Travel Planner in time for the new year to “encourage balanced living on-the-go.” The leather-bound book has...

Loving the airport experience in Asia

Forget about queues, delayed flights and lost luggage, nearly two thirds of frequent flyers from Singapore (67 per cent) and more than half from...

Two drunken pots at Christmas

Less than a year after opening  in Hong Kong's Tsim Sha Tsui,  The Drunken Pot has expanded across the harbour. This second location offers signature...

Brand longevity dependant on sustainability

Sustainable Brands inaugural Sydney conference The environmental and social impact of brands are being increasingly scrutinised by stakeholders, employees and most importantly consumers, and the...

Too much room at the inn

Drop-in Chinese arrivals prompts Taiwanese hoteliers to diversify markets, Michael Taylor writes         Travellers from China have accounted for a major share of Taiwan’s tourism arrivals...

The Mini Bar

Not so long ago, as oversupply and rising costs really began to bite some hotels opted for an empty mini bar. What’s happening today?...

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