Manhattan in New York isn’t traditionally known for Chinese soup dumplings but YouTube and TikTok are driving a xiaolongbao trend that sees more restaurants getting creative with the dim sum classic.

Decaffeinated coffee is growing in quality and popularity as new techniques to remove caffeine from beans preserve flavour and add complexities, and people look for their ‘drugs without their drugs’.

Stefan Gross, the managing director of food and wine importer Blue Danube Gourmet, reveals where he likes to eat in Hong Kong, from where to get ‘the city’s best fish and chips’ to ‘real comfort food’.

With themes from colonial opium dens to 1970s hip-hop to post-World War II, these six Singapore speakeasies are some of the best hidden bars in the Lion City – and here’s how to find them.

Having blazed a trail across China, chef Frank Xu left for Europe, where he gives guests at Switzerland’s only Michelin-star Chinese restaurant, Le Tsé Fung, an authentic taste of his homeland.

Chinese tea shop giant Sichuan Baicha Baidao Industrial aims to raise HK$2.5 billion (US$330 million) in a Hong Kong initial public offering, set to be the city’s largest new-share sale of the year, regulatory filings show.

Singapore’s food safety watchdog says a product marketed as confectionery with claims of male sexual-enhancement effects contained a potent prescription medicine used to treat erectile dysfunction.

The Moti Mahal and Daryaganj restaurant chains have taken each other to court in New Delhi for the right to be recognised as the famous dish’s inventor.

Delhi is a city of endless squabbles – over who makes the best version of the Indian capital’s signature dish. We look at some of the restaurants vying for butter chicken supremacy, and how to make it best.

As of April, Snyder has a US$6.7 billion net worth – she started out working kitchen shifts at the chain as a teen because she didn’t want ‘special treatment’

The US celebrity chef drew fire after his brand sent cease-and-desist letters to small Asian-American-run businesses selling spicy condiments with similar names.

Ukraine’s first beer sommelier, Lana Svitankova, is working with Ukrainian breweries to promote its golden ale. She sees the country’s craft beers as part of its global identity that needs asserting.

A doctor and a nutritionist, both in Hong Kong, describe the differences between stomach flu and food poisoning, the causes of gastroenteritis and how best to treat it.

The Chinese dumpling is being made more accessible to Western diners by Chinese millennials, who are creating new fillings inspired by international cuisines and catering to non-meat eaters.

Japanese illustrator Mitsuko Onodera, known for her whimsical paintings depicting food in Hong Kong, talks about her love for the city’s cuisine before an exhibition of her work opens in the city.

‘Old school’ dim sum, Japanese fare, late-night Chinese street food – Hong Kong-based DJ and restaurant music director Johnny Hiller shares where he goes to eat a variety of cuisines in the city.

A restaurant owner in China has become an international online hit by mimicking a robot to wait on tables at her hotpot eatery.

Chinese internet users have been obsessed with what US Treasury secretary Janet Yellen ate on her latest visit to China – her trip has become fodder for social media. Even politicians took an interest.

The global drinks giant said all 500ml bottles for Coca-Cola Original, Coca-Cola No Sugar and Coca-Cola Plus in Hong Kong have shifted to recycled polyethylene terephthalate (rPET), the first such use of the material in China.

President Yoon Suk-yeol has faced a growing backlash for commenting on the price of spring onions during a supermarket photocall amid surging food inflation in South Korea.

Seoul hosted the Asia’s 50 Best Restaurants awards ceremony in March, and top chefs from the region were there. The Post talked to some about their top dining picks in the South Korean capital.

Pho is Vietnam’s national dish, a fragrant noodle soup with slices of rare beef, herbs and spices. Chefs are creating new versions, although the basic flavours remain true.

Social media’s influence on gastronomy is significant, with chefs sacrificing originality for likes, but is the Instagram age only bad for haute cuisine? Top chefs from around the world give their take.

Their ancestors once called Singapore’s outlying islands home, but many in the Orang Laut community have since lost touch with their roots. A non-profit heritage group is seeking to change that.

Celebrity chef David Chang’s Momofuku angers small condiments producers by applying to trademark ‘chili crunch’. It ‘felt like a punch in the gut,’ says one who received a cease-and-desist letter.

The crookie, a Parisian pastry chef’s creation featuring a croissant filled with cookie dough, has trended on TikTok and spawned copycats from Hong Kong to Brussels, to the bafflement of its inventor.

Ko Young-ok, South Korea’s first ‘full-time’ food stylist for K-dramas and films, recalls a mad dash around Macau for a scene in K-drama Princess Hours, and reveals the advice she gives her students.