Dessert drinks are popping up on bar menus around Hong Kong, offering delicious endings to a meal without the sugar overload

Stephanie Au Hoi-shun discusses her outstanding career and her taste for all things Asian over a fun lunch

Third establishment in Asia by the eponymous Singaporean pastry chef offers the usual signature desserts along with soups, salads, sandwiches, pastas and Southeast Asian delicacies

From the classic mango sticky rice to the more adventurous Sankaya, desserts are the cornerstone of any meal from the land of a thousand smiles.

The simple hotpot now comes in many forms, from classic to modern twists

Restaurant’s advanced oven drastically improves the flavour of its roast meats, chef Wu Yuk-ming tells Tracey Furniss

From the pan-seared maguro salad to the buttery Kobe mignon, flavour and texture rule at chef Kihachi Kumagai’s restaurant

The self-proclaimed ‘glorified tailor’ discusses his love for Scandinavian design, dressing celebrities and the pitfalls of being timeless

The social media explosion is putting chefs under pressure to confect ever more extraordinary desserts that discerning diners can share online