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Victoria Burrows
Victoria Burrows
SCMP Contributor
A former senior commissioning editor at the South China Morning Post and restaurant critic for the Wall Street Journal Asia, Victoria writes about food, wine, and whisky for the BBC, Travel + Leisure, Nat Geo, Vogue India and more.

It grows in salt water and its grains are packed with protein and vitamins – eelgrass could be the most sustainable supercrop yet, says Ángel León, a chef dedicated to developing novel natural foods.

Yoshihiro Narisawa of Tokyo restaurant Narisawa talks about why he chose Shanghai for his first overseas venture, and taking cues from Chinese cooking and culture for its menu.

For his Hong Kong fine-dining restaurant Plaisance, chef Mauro Colagreco takes pains to source local, seasonal ingredients. He talks about why being a chef is not just about ‘making a good dish’.

Hongkongers love nothing more than munching on basic, hearty soul food at traditional dai pai dongs – but the city’s upmarket restaurants have typically disparaged everyday home-grown favourites

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Elena Arzak, the fourth-generation chef of three-Michelin-star, 126-year-old Basque family restaurant Arzak, talks about building on her father’s groundbreaking approach to the Spanish region’s cuisine.

What food is ‘from Hong Kong’? Is it momos and dosa as well as siu mei? Chefs reflect the city’s shifting identity by reinterpreting classic dishes and cooking innovatively using local ingredients.

British-Chinese chef Daniel Lee served Gordon Ramsay chicken feet on his way to winning MasterChef: The Professionals in 2021.He aims to correct outdated perceptions of Chinese cuisine in the UK.

People who left Hong Kong for Britain want a taste of home, and a wave of new cafes, restaurants and stores offering Cantonese food, from pineapple buns to char siu rice to noodles, have opened, drawing locals too.

Just 5km from Florence but feeling much further away, the verdant Italian town of Fiesole in Tuscany has inspired authors and artists such as Gertrude Stein, E. M. Forster and Dante Alighieri for millennia.

David Muñoz, of three-Michelin-star Madrid hotspot DiverXO, talks about his restaurant’s name, and divulges the secret sauce behind his growing empire, which will soon stretch to Dubai and Miami.

From London to Singapore to Canada, Chinatown restaurants are offering a wider variety of Chinese food while also catering to younger generations who want beautiful dishes.

From fortified Valletta, backdrop for Game of Thrones, across the Mediterranean to Sicily to explore coastal towns and ancient Greek ruins to rival those in Athens, a journey by yacht offers history at every turn.

Asia is at the forefront of the race to produce high-quality lab-grown meat and, increasingly, other forms of protein, but chefs remain divided over their use.

Lower birth rates and emigration have seen enrolment fall over the last few years, with an increased proportion of local and mainland students driving interest in Mandarin instruction

Restaurants in the West had until now dominated the top spot in the World’s 50 Best Restaurants awards. Not any more, with the first South American winner named. In Asia, Bangkok and Tokyo have multiple entries.

In a concrete metropolis like Hong Kong, sustainable dining remains a distant goal – but these pioneering establishments are taking brave steps to reduce their impact on the environment

We take a cruise through the vast Sundarbans mangrove forest, an area straddling southern Bangladesh and eastern India that teems with wildlife, from Bengal tigers to crocodiles and dolphins.

Eat your way through Macau at some of the region’s most exclusive Michelin-starred establishments – here’s a closer look at every eatery that hit the gold standard in fine dining

Dining experiences are about much more than the food … Inside 100 Top Tables 2023 award winners, Chinese restaurant Wing and Magistracy Dining Room, which evokes London gentleman’s club vibes

From China to southern France and South Africa, chefs are adapting to climate change by redefining fine dining, shifting the focus away from luxury imported produce to locally sourced, sustainable ingredients.

Matthew Wong’s painting River at Dusk sold for US$4.9 million in December 2020, nearly four times its estimate, while Stephen Wong, Wucius Wong and Luis Chan all made six-figure sums

With nine Bangkok restaurants in the top 50 according to Asia’s 50 Best, chef with two establishments among Asia’s top three says ‘I hope everyone will see that Thai cuisine is one of the top cuisines in the world’.

Residencies offer artists the opportunities to network and further hone their skills – so, as a global commercial art hub, what is Hong Kong bringing to the table?

In less than five years the city’s art scene has been redefined by three key openings – the M+ museum and Xiqu Centre anchor the West Kowloon Cultural District, while Tai Kwun breathed life into Central

Chinese-Canadian Jeremy Chan explains what makes Ikoyi, the two-Michelin-star London restaurant he opened with his friend Iré Hassan-Odukale, impossible to pigeon-hole.

The distractions of modern life are cast aside for prostrations and absolution during a stay at the Sinheungsa temple in a forested national park in South Korea.

A pillar of London’s Chinatown, Hong Kong-born restaurateur Lee Shun-bun, 71, represents what the area stands for, says fellow Chinese restaurant owner Andrew Wong, of A. Wong.

A gruelling August hike up Bulgaria’s Rila Mountains leads to the paneurhythmy, a New Year sacred dance performed by 1,300 devotees that supposedly channels the light of the cosmos.