Chinese cuisine
  • Cantonese cuisine is known for its complexity of flavour, which can make it difficult to pair with wine. Some chefs are pairing their food with whisky instead
  • In Hong Kong, two chefs have created menus that pair Chinese dishes with Highland Park and Macallan single malt Scotch, and used them in their cooking

Formerly known as Yan Toh Heen, The Regent’s beloved Chinese restaurant has rebranded to its original name and still delivers premium dishes after almost 40 years

Eating out is passé, hiring a private chef is the true sign of class – as these former hobbyist chefs discovered when they took their culinary smarts into other people’s kitchens


Want a memorable stay in Macau? Look no further than these Michelin-starred restaurants at luxurious hotels, from Alain Ducasse at Morpheus to Jade Dragon at the heart of City of Dreams

Michelin-starred Man Ho at the JW Marriott Hotel Hong Kong has been a leading hotspot for Cantonese fine dining in the city … find out more about its latest wine pairing offering

Ida Chow, a lawyer and investor living in Macau, talks up her favourite places to go there for Portuguese seafood, chicken soup noodles, steaks, dim sum and a taste of her native Singapore.

Chicken Manchurian was created in the 1970s in Mumbai, by chef Nelson Wang, and today is the most popular ‘Chinese’ dish in India, found on every Indian Chinese restaurant menu.

Maria Lee, the founder of The Rosedale Hotel Group, shares her favourite Hong Kong restaurants – including a cha chaan teng she has frequented for 50 years and a place that serves her favourite congee.

In Los Angeles, a new generation of chefs and restaurateurs with Hong Kong roots have made it their business to revitalise the city’s Cantonese food scene.

Super Hi International Holding expects to post a profit this year, said CEO Zhou Zhaocheng, noting that crowds and spending have returned to pre-Covid levels.

Li loves to use an East-meets-West approach to reimagine traditional Chinese cuisine – and to encourage young chefs to be brave enough to experiment, as he himself has done

More of the city’s restaurants than ever were included in the annual guide of Hong Kong and Macau’s finest dining establishments – and there are more exciting openings in the pipeline too

Hong Kong couple Jay Yip and Jessica Hui worked at fine-dining restaurants in Hong Kong before moving to Vancouver, Canada, and setting up a casual Asian bao burger restaurant called Petite Bao.

Goz Lee, a Singaporean lawyer, cookbook author and former supper club host, reveals where he goes for typhoon shelter crab, the best place in Hong Kong for milk tea and his pick for claypot rice.

Cooking as performance art is nothing new, but contemporary artists in Asia are putting their own spin on it – from hosting communal meals where memories are shared to perfecting the art of wok cookery.

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.

Colin Fung’s Green Gourmet restaurant in Sydney has been serving vegan Asian food for 25 years, giving Asians in Australia – especially Hongkongers – a plant-based taste of home.

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.

André Chiang, of the two-Michelin-star restaurants Raw, in Taiwan, and Sichuan Moon, in Macau, talks about his journey to highlight Asian flavours and ongoing pursuit of excellence.

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.

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.

Sichuan cuisine, with its spicy, mouth-numbing effect, evolved to counter the humid climate of that part of China, and has therapeutic effects as well as drawing daredevils.

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