Food & Drink
Garlic and chilli shrimp and stir-fried shrimp with sugar peas – dishes that will bring happiness in the Year of the Rat.
Valeria Piccini, the chef-owner of Michelin two-star Caino, in Tuscany, grew up around food and has always loved cooking.
Rodrigo De la Calle’s first attempt at making vegetables the star found few takers in a meat-loving world. But, having learned from his experience in China, the Spanish chef has since become a force to be reckoned with.
A Chinese-American dish packed with moist meat and crispy vegetables.
Designed by JJ Acuna / Bespoke Studio, heritage touches, soft curves and exquisite lighting give the eatery its warm, inviting atmosphere.
Hisato Hamada, the chef and co-founder of the Tokyo and Hong Kong restaurants, talks about his circuitous route to cooking.
Steamed tofu with ginger, garlic, spring onion and chillies is bursting with flavour, not calories.
Fuel mind and body with a superfood-packed afternoon tea at W Hotel’s Woobar.
Authors Deh-Ta Hsiung and Nina Simonds acknowledge national taste for balance of flavours, variety of cooking styles.
Eelke Plasmeijer, the chef and co-owner of Locavore, in Ubud, has found his happy place in Bali.
Spoil yourself with this luxurious lobster dish, and serve it with champagne for a celebratory meal.
With much of the population repulsed by milk, dairy products have long been considered luxury items.
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.
The Art of Escapism Cooking came about when author Mandy Lee was forced to endure six ‘miserable’ years in the Chinese capital.
These pasta recipes – Thai noodles and carbonara – take just 30 minutes and are as hearty as they are delicious.
Japanese-American food writer Sonoko Sakai shows how seasonal dishes can be adapted for any kitchen. Recipes include fresh soba noodles, koji-marinated salmon and Santa Maria-style tri tip beef with yakumi.
After cooking up a storm in Tokyo and London, itinerant sushi chef Mitsuhiro Araki has opened a branch of his eponymous restaurant in Tsim Sha Tsui’s Heritage 1881.
This finger food is the perfect way to kick off the party season, suitable for all but the most formal occasions.
Corelli has several Michelin stars under his belt and tattooed on his arm.