The latest Hong Kong food trend is the humble US$5 ‘two-dish-rice’ meal box. It’s more than just a cheap, filling meal – it’s the Hong Kong people’s way of sharing with the needy during tough times.
From June, 3.6 million birds a month will not be exported; government will also recognise more slaughterhouses abroad to try to boost supplies.
Having the same foods every day might help you reach your health goals, say experts – and it’s something celebrities like Bella Hadid, Victoria Beckham and Jennifer Aniston have done.
As global food waste looks to exceed more than 2 billion tonnes by 2030, technology such as Nosh identifies food wasted at each stage of the supply chain to save still-good items from the bin.
Key regions like China could account for an additional US$5 billion in cultivated meat market growth by 2030, according to the Good Food Institute.
Gluten-free, nutrient-dense and loaded with resistant starch and prebiotic fibre, green banana flour is being used as a wheat flour substitute in everything from bread to pizza.
Amid a debate on whether Indonesians should reduce meat consumption to combat climate change, foodies say it’s easy to have a plant-based diet with tempeh and gado-gado.
The leaves and fruits of the Moringa tree are a popular superfood in Western nations but have long been savoured in India, including by PM Modi who has moringa parathas for breakfast.
At Love Handle, in Singapore’s Chinatown, everyone from vegans to meat eaters is coming to buy cuts of its semi-prepared plant-based meats, as well as enjoy its comfort food dishes.
Restaurants in cities like London and Marseille, as well as across Africa, are showing how the continent’s food can attain fine dining standards, and even work alongside other culinary traditions
Ever since Francis Mallmann showed what could be done with some logs, a match and a pig in Netflix’s Chef’s Table, some of world’s top culinarians have gone on to embrace the primal cooking tradition
Foodies might turn their noses up at places that claim to serve a variety of cuisines but this type of restaurant is thriving in India.
Singaporeans lit up social media with their anger, calling the version of the dish ‘filthy drain water’; The New York Times conceded that ‘the video demonstration did not faithfully follow the recipe’.
Leading Indian chef Ranveer Brar’s Instagram post has planted the idea that coriander be designated as the country’s ‘national herb’
Growing Chinese appetites for sake, scallops and whisky have helped Japan boost its annual food exports by over 25 per cent, hitting its target of 1 trillion yen.
Celebrities from Kourtney Kardashian to Lady Gaga swear by kombucha, a fermented tea drink with probiotic properties that’s credited with multiple health benefits including cancer prevention.
The American start-up backed by Hong Kong’s best known tycoon, Li Ka-shing, aims to scale up and expand after receiving approval to sell more of it’s cell-grown chicken products in Singapore.
From Netflix’s Squid Game to Single’s Inferno, South Korean shows have taken the world by storm – but culinary delights like the beloved cocktail somaek are becoming more popular too …
Ten eateries in the former Thai capital of Ayutthaya have won the ‘Bib Gourmand’ distinction, raising hopes that tourists’ appetite for the city will return.
Around the world, some of the most famous fine dining restaurants – such as New York City icon Eleven Madison Park – are shifting to plant-based menus as our environmental concerns grow
What makes the coveted and costly delicacy so very appealing, and are white truffles really worth 10 times their black counterparts?
Studies suggest that seaweed – a versatile ingredient that can be made into butter, added to soup or used as a seasoning – has anticancer, antiviral and antioxidant properties. Oh, and it’s fat-free too.
From US$200 for French fries to US$10,000 for a home-delivered pizza, would you try these everyday comfort foods with an eye-watering price tag?
Eating insects has various nutritional and environmental benefits but consumers in Western countries still have a hard time getting over the ‘yuck’ factor. Insect powder for use in baking is one solution.
Two food companies bent on fighting climate change by offering plant-based seafood and meat alternatives introduce innovative new products in Hong Kong.
China saw a record number of restaurants opening in 2020, while the rest of the world has been struggling with closures and restrictions. Western chains are looking at China as a ‘safe’ place to open up, even as they close outlets in the US.
High quality produce from South Korea’s seas and farms has been overlooked internationally, but the hallyu wave is helping chefs introduce its food to a wider audience