Evelyn Chen
Evelyn Chen
Born, bred and educated in Singapore, Evelyn Chen is a food and travel writer / editor and one of the regional academy chairs for World's 50 Best Restaurants. In between dinners and writing assignments (for the likes of New York Times and CNN Travel), the former Zagat editor blogs about food at

Ian Goh recently won first prize in the Asian edition of the S. Pellegrino Young Chef Awards. The Singaporean explains how his Hainanese heritage inspired his competition-winning dish.

First it was K-pop, now it’s K-food: Seoul in South Korea is showcasing to the world its culinary culture, from Michelin-star modern fare to traditional dishes and cooking techniques.

Indian barbecue eatery Revolver, Korean restaurant Naeum, the “kappo”-style Willow and French brasserie Claudine have been drawing hordes of diners despite ongoing restrictions.

Could Singapore be the next global hotspot for home-grown craft spirits? Hip brands like Brass Lion, SoulSister and Compendium are putting the city on the map fast


Singapore’s fine-dining restaurants have mostly survived the pandemic, but more casual outlets have struggled. With a fresh set of dining restrictions having kicked in, chefs and owners talk about how they are coping.

High quality produce from South Korea’s seas and farms has been overlooked internationally, but the hallyu wave is helping chefs introduce its food to a wider audience

Ethnic Singaporean food might be gaining a stronger presence on the international stage, thanks to these chefs honing their talent at Michelin-starred restaurants across the globe

Guests can savour anything from Peranakan to artisanal Italian pastas and pizzas, homespun Cantonese dishes, hearty European classics and modern American fare

Royer’s Singapore eatery Odette, which serves Asian-inflected modern French cuisine, clinched top spot at the Asia’s 50 Best Restaurants 2019 awards

Many of the Indonesian town’s fine dining eateries, including Aperitif, Room4Dessert and Nusantara, are happy to create a great tasting menu for lovers of plant-based food

Guests can savour seafood from the Far East, lamb from Kabardino-Balkaria, St Petersburg smelt, honey agarics and mushrooms from the Urals, as well as red deer meat from Altai

In the land of smorgasbord, organic and biodynamic are the watchwords as sustainable dining grows in popularity and restaurants source ingredients that are locally produced, or which they even grow themselves

Chefs in Europe’s most ecological city – working at top restaurants like Frantzén, Agrikultur, Ekstedt, Volt and Oaxen Slip/Krog – are using sustainable ingredients and leftovers to create delicious dishes