Is the tragic story of a poet from China’s Warring States period really the reason we eat zongzi during Dragon Boat Festival? Or has it been a tasty on-the-go snack for much longer?

Michelle Tchea, the award-winning author behind Chefs Collective, reveals why certain dishes are said to bring good fortune and prosperity

Dirty, unhealthy and unsophisticated – is that what snobby Western foodies really think? After MasterChef Australia’s blunder, we get to the bottom of this most bitter stew

Asian fusion food may have earned something of a bad reputation over the years, but a creative young chefs around the world are taking it to a whole new level

Mixing cultures, cuisines and ingredients, Asian-Canadian chefs are freshening up Vancouver's restaurant scene, writes Michelle Tchea.