Crack open The Gourmand’s Egg. A Collection of Stories & Recipes to learn about eggs in art, history and culture, then how to use the ingredient in delicious dishes

The Michelin-starred fine dining restaurant presents laid-back yet elevated kappo cuisine with jet-fresh ingredients – and could even raise the standard of Japanese cuisine in the city as a whole

Japanese restaurants abound in Hong Kong, but experimental Kansai cuisine from Osaka holds its own in a crowded market in this happening eatery in Wan Chai

Taichung, in central Taiwan, hasn’t traditionally been known for fine dining, but now the city has a flourishing food scene that’s attracting international attention. Here are our restaurant – and bar – picks.

Former Yuè chef Lai Ching-shing’s seafood dishes are the main draw at Jade in Aberdeen, but the floor-to-ceiling panoramic views of the South China Sea come a close second

Orders are flooding in for Isaac Lau’s home-made sauces, which the Hong Kong food columnist began producing after migrating to the UK and being unimpressed with a packet of spicy sauce a friend gave him.

The cast of Bling Empire: New York and the Slaysians of the city’s fashion industry offer their choice dining spots, from no-frills diners to a riverside pizza joint and a buzzing former opera house

From Taiwanese and Cantonese to Japanese cuisine, these restaurants – including Taiwan’s only one with three Michelin stars – show how strong Taipei’s fine-dining scene really is.

He may be worth US$200 million, but Hong Kong megastar Chow Yun-fat seems to opt for local humble delights more often than Michelin-starred meals … find out where he eats in Hong Kong

Tangyuan glutinous rice balls should be eaten on the final evening of the 15-day-long Lunar New Year celebration. Here’s why they’re important, and where to find the best in Hong Kong.

Private dining room Jing – next to Auntie Ayi in Pacific Place, Hong Kong – takes ‘dinner and a show’ to a new level with its eight-course menu and immersive experience exploring the Tang dynasty

From Michelin-starred Dong Lai Shun to Southeast Asian flavours at Cloud Nine, here are STYLE’s top 9 picks for hotpot in the fragrant harbour …

Chef Daniel Calvert moved from Hong Kong to Japan in 2021 to head up Four Seasons Hotel Tokyo’s flagship French restaurant Sezanne. We join him on a trip to the Toyosu fish market.

A new generation of chefs are showing what they can do with Chinese and Southeast Asian cuisine in Canada. They reveal how they are pushing back against stereotypes.

Dentist and food influencer Michelle Yu shares her favourite Hong Kong restaurants, from a spot for fish ball noodles to a ‘fancy splurge’, as well as where she eats in San Sebastian and Singapore.

Refined Indian fare, flavourful Indian-inspired cocktails, art and Bollywood evenings come together at the Michelin Bib Gourmand award-winning restaurant, which celebrates its 20th anniversary

Food influencer Caroline Sophia Li, who trained as a chef at Le Cordon Bleu, tells us her go-to places to eat in Hong Kong, including an Italian gem and an exclusive ice-cream maker.

Stressed fish don’t make for satisfying sashimi, which is why the Japanese developed the ikejime method to ensure a sudden death – but detractors argue it’s not the only, or most ethical, approach

Take a bunch of mixed salad greens, thinly sliced beef, cherry tomatoes, and seven-spice powder, eggs if desired, make a quick sauce (or buy a bottle), and flash cook the beef.

Take fresh chicken breasts, cut into chunks, mix a wicked marinade. After two hours, dunk in coating of your choice, fry, then refry. If you can bear to share your fried chicken, invite a couple of guests. 

Koreans eat this at the height of summer because it makes them sweat, which is cooling, but it's great to eat year-round. Spring chickens are best for this dish because they are so succulent.

You'll find these served as street snacks or starters in restaurants in Thailand, where they are called miang kham.