AI was used to test 260 billion billion ingredient combinations for a plant-based mock turtle soup. The process was filmed for a documentary, Not Turtle, to raise awareness about the endangered animals.
Food writer Annabel Jackson reveals where she goes in Macau for Portuguese seafood rice, Macanese crab curry and minchi, a favourite Hong Kong restaurant, and a go-to place for cheese in London.
From Italy to Japan, a growing number of chefs around the world are borrowing techniques, recipes and ingredients from Cantonese cuisine – but is it a threat to the food’s authenticity?
With Japanese ramen growing in popularity around the world, overseas visitors to Tokyo join a tour to sample regional versions of the wheat noodle dish and learn about customs and ramen’s Chinese roots.
The inaugural Wynn Signature Chinese Wine Awards saw more than 700 submissions from nearly 200 wineries, with prizes for best wine overall and in categories for red, white, sweet, best value and more.
Austrian artist Andreas Joska-Sutanto has been cutting up Hitler’s Mein Kampf letter by letter for the past eight years and recycling them to make a cookbook, with recipes for pizza, tiramisu and other dishes.
Isaac McHale, the chef behind two-Michelin-star The Clove Club in London, was in Hong Kong recently, and spoke about why he loves the city, and the painstaking process behind his signature sardine dish.
Before the dalgona trend, coffee nerds and purists turned their noses up at instant coffee granules – now, some are making their own. Can Blue Bottle’s instant espresso match the real thing?
A string of new openings is shaking up the Hong Kong nightlife scene, offering immersive experiences for those seeking more than just a drink.
Acclaimed chef Alain Ducasse reveals why he isn’t thinking of opening another restaurant in Hong Kong, and his hopes of earning a third Michelin star for his Macau restaurant Alain Ducasse at Morpheus.
In Argentina no industry can escape its high inflation, but in Buenos Aires cocktail bars are overcoming supply problems by using alternative local ingredients to create new cocktails and vermouths.
Are you guilty of stress eating or do you eat because you are hungry? There’s an easy way to find out, say scientists in Hong Kong. Their goal? To show the benefits of mindful eating, and how to do it.
The Hong Kong-based executive producer of musical The Sound Of Music shares her favourite restaurants, including one where she has had ‘many happy dim sum visits’ to a place that ‘never disappoints’.
The Budweiser Budvar brewery, in the Czech Republic, is in a long-running trademark battle with the maker of the US beer of the same name. That’s barely mentioned, though, on a tour of the brewery.
A run of Shakespeare’s King Lear inspired a restaurant in the National Theatre of Korea to create a meal with dishes symbolising the main characters. The play has ended, but the menu is still going.
Toranomon is one of Tokyo’s up-and-coming neighbourhoods, with plenty of places to eat and drink as well as 5-star views of Tokyo Tower. We look at the best options for accommodation and entertainment.
South Korean chef Kim Do-yun has a passion for noodles, and wants to share it with others. He has made creating varieties free from additives, and that preserve a natural fragrance, his mission.
Nashville, Tennessee, famous for music, is making a name for itself among foodies. We try three of its best restaurants – Chauhan Ale and Masala House, XiaoBao, and Aubrey.
A testament to the Chinese love of clever wordplay, Chinese restaurants in Britain often have witty or pun-tastic Chinese names that are like encoded in-jokes for the diaspora.
Having fled to Hong Kong from Vietnam in the 1970s, Berlin-based chef The Duc Ngo has gone on to redefine Asian fusion cuisine in restaurants in Berlin and Frankfurt, Germany.
Chubby Papa’s Deli in Hong Kong’s Kennedy Town specialises in Philly cheesesteak sandwiches – but if you want one, get there quick, because the deli will close on April 28 after two years in business.