Challenges and opportunities

Is the Philippines Asia’s next hot travel destination? Michael Taylor looks at the evidence. The Philippines welcomed 5.35-million arrivals in 2015, representing a growth rate...

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...

Welcome rooster!

Ushering in the Year of the Rooster is a celebration for many. Leaving the past year behind and embracing the successes of the year...

Making light of it

Good lighting can dignify indifferent design and used creatively can transform hospitality spaces. Zara Horner looks at developments in the industry and speaks to...

CNY DNA

To celebrate Chinese New Year, Dragon Noodles Academy (DNA) is presenting a selection of festive dim sum and dishes. Lobster & Salmon Prosperity Toss (For...

The MO of brunch

Beginning in the new year, legendary chef Pierre Gagnaire will introduce the new Le Grand Petit Déjeuner menu at Pierre in Mandarin Oriental, Hong...

Beef… & liberty!

With the region’s version of  chilly weather now in full force, weekends are best spent drinking and feasting al fresco-style with friends. Well, that's according...

Conceptual brasserie

Bizou is the latest offering from Dining Concepts. The "American brasserie features a seriously balanced menu of flavours and textures by world-renowned Michelin-starred chef,...

Fantastic florals

Floral designs may be a deliberate marketing strategy today with guests apparently able to gauge the kind of experience they are going to have...

Keeping Asia fruity

European kiwi fruit producers have been in the region promoting their wares. Native to China, kiwis were known as yang tao. Highly nutritional they were...

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