Restaurants in Macau have seen tourism dry up, depriving them of customers, while residents whose livelihoods depend on the casinos eat out less having seen their incomes fall. Some have shut.

Chan Tak-kwong, the executive chef of two-Michelin-star Wing Lei restaurant at Wynn Macau, tells Irene Sam why mastery of Cantonese cooking can be attained only after countless failures and disappointments.

At Masque in Mumbai, Sahdu uses ingredients, recipes and techniques from around the subcontinent to ‘marry familiarity with the unexpected’.

‘In Hong Kong, there is a big trend in marrying luxurious ingredients with Sichuan cooking techniques,’ says Charles Cheung, executive Chinese chef at the Four Seasons Macao and its Michelin-starred Cantonese restaurant Zi Yat Heen.

Hong Kong chef Kelvin Au Yeung’s inventive ideas at three-Michelin-star Macau restaurant breathe new life into dishes such as sweet and sour pork and rabbitfish soup.

Liu Guo-zhu, the master chef of Wynn Macau’s two-Michelin-star Golden Flower restaurant, where he specialises in Tan family cuisine, talks about cooking for China’s late paramount leader.

Mitsuharu Tsumura, chef-owner of Maido, in Lima, No.1 on Latin America’s 50 Best Restaurants list, talks about living and cooking in the now, why being a chef is about having a passion for food, not fame, and his first foray into Asia – Aji, in Macau.

Bangkok’s gastronomic scene is one of the most exciting in Asia. Just steps away from some of the city’s most famous places, there are hidden spots where locals enjoy some of the most delicious meals in the city.

Tam Kwok Fung, the executive chef of Wing Lei Palace, at the Wynn Palace in Macau, talks about selecting the finest ingredients and sauces, and staying true to his native cuisine.

Joseph Tse, executive chef of restaurant The Eight at the Grand Lisboa, in Macau, says some customers still appreciate the Manchu Han Imperial Feast, which is made up of more than 108 dishes