Why wine city Porto’s vast drinking vessel collection will make you go ‘wow’
Porto in Portugal has deep ties to wine, and is home to a large collection of drinking vessels that go back 9,000 years. We see first hand some of the stand-out pieces from port magnate Adrian Bidge’s trove.
‘Peeling every chickpea’: a restaurant out to change ideas of Lebanese food
At Sumac, a fine-dining Middle Eastern restaurant in Hong Kong, chef-owner Nadim Hamze aims to change diners’ view of Lebanese food by serving ‘authentic dishes’, starting with the hummus.
At Sumac, a fine-dining Middle Eastern restaurant in Hong Kong, chef-owner Nadim Hamze aims to change diners’ view of Lebanese food by serving ‘authentic dishes’, starting with the hummus.
Tomato catch-up: we see where top French chef in Hong Kong gets his from
Yellow, green, golden, striped, red – 25 tomato varieties grow in the garden in France’s Loire Valley of Four Seasons Hong Kong executive chef Guillaume Galliot’s mum and stepdad, which he serves diners at Caprice.
Yellow, green, golden, striped, red – 25 tomato varieties grow in the garden in France’s Loire Valley of Four Seasons Hong Kong executive chef Guillaume Galliot’s mum and stepdad, which he serves diners at Caprice.
Why food delivery app DoorDash’s co-founder still takes orders to customers
DoorDash’s chief technology officer, Andy Fang, regularly makes deliveries for the food ordering company he co-founded as part of a policy to give its staff insight into the working conditions of the firm’s drivers.
DoorDash’s chief technology officer, Andy Fang, regularly makes deliveries for the food ordering company he co-founded as part of a policy to give its staff insight into the working conditions of the firm’s drivers.
What makes modern Indonesian food one of the world’s most exciting cuisines
One of the most complex yet misunderstood cuisines, Indonesian cookery continues to redefine itself for the modern era. Chefs are creating new fusion menus by blending cooking styles from across the country.
One of the most complex yet misunderstood cuisines, Indonesian cookery continues to redefine itself for the modern era. Chefs are creating new fusion menus by blending cooking styles from across the country.
Opinion
Settling into life in the English countryside after 28 years in Hong Kong, Cliff Buddle is missing authentic Chinese food like that served at his go-to seafood restaurant in Mui Wo.
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12 new Hong Kong bars and restaurants in July 2023, for ramen and more
The best new restaurants opening in Hong Kong in July 2023 include one offering New Nordic cuisine, a ramen bar from Tokyo, a soup curry chain from Hokkaido, and a fine-dining Italian place in the ICC.
The most expensive set menu in the UK? It’s sushi at more than US$530
The chef’s selection at Sushi Kanesaka in London – the newest outpost of a Japanese chef who has several Michelin-star venues in Tokyo – will be the most expensive set menu in the UK.
The chef’s selection at Sushi Kanesaka in London – the newest outpost of a Japanese chef who has several Michelin-star venues in Tokyo – will be the most expensive set menu in the UK.
‘Like dining in the clouds’: Hong Kong craft brewer’s go-to vegetarian spots
Anushka Purohit, the CEO and co-founder of craft brewer Breer, shares her favourite places to eat vegetarian sushi in Hong Kong, her go-to breakfast buffet, and a restaurant with stunning views of the city.
Anushka Purohit, the CEO and co-founder of craft brewer Breer, shares her favourite places to eat vegetarian sushi in Hong Kong, her go-to breakfast buffet, and a restaurant with stunning views of the city.
The Hong Kong sushi chef breaking rules with his ‘more fun’ omakase menu
Michikazu Yoshida of Sushi Zo is bucking Japanese tradition with his omakase menu that jumps around between light and heavy dishes. He explains how he aims to create a ‘memorable’ dining experience.
Michikazu Yoshida of Sushi Zo is bucking Japanese tradition with his omakase menu that jumps around between light and heavy dishes. He explains how he aims to create a ‘memorable’ dining experience.
‘Like being a Jedi’: what Michelin stars mean, as Singapore 2023 guide issued
See the full list of Michelin Guide Singapore 2023 restaurants, including four that earned their first star, and hear from a top chef what it means to be garlanded with a first, second and third Michelin star.
See the full list of Michelin Guide Singapore 2023 restaurants, including four that earned their first star, and hear from a top chef what it means to be garlanded with a first, second and third Michelin star.
11 best new Instagram bakeries in Hong Kong for cakes, pastries and more
Here are 11 of the best Instagram bakeries to have opened in Hong Kong over the past year, offering everything from cakes and pastries to bagels and granola jars.
Here are 11 of the best Instagram bakeries to have opened in Hong Kong over the past year, offering everything from cakes and pastries to bagels and granola jars.
Profile | A Korean chef new to cooking Korean, after a year he earned a Michelin star
Steve Lee, the head chef of Hansik Goo, talks about his journey from Seoul to Hong Kong, via Sydney, and how rediscovering flavours of his past and ‘making lots of mistakes’ has been key to his whirlwind success.
Steve Lee, the head chef of Hansik Goo, talks about his journey from Seoul to Hong Kong, via Sydney, and how rediscovering flavours of his past and ‘making lots of mistakes’ has been key to his whirlwind success.
Why some of the world’s best malt whisky comes from Tasmania, Australia
Tasmanian whisky is winning international awards, despite being a relative newcomer; a ban on whisky making there was only lifted in 1992. We find out what makes the Australian island so good for distilling.
Tasmanian whisky is winning international awards, despite being a relative newcomer; a ban on whisky making there was only lifted in 1992. We find out what makes the Australian island so good for distilling.
How to make lemon-lime mini tarts, and kumquat marmalade
The bright, sharp flavours of in-season citrus fruit bring a touch of sunshine to winter menus.
The bright, sharp flavours of in-season citrus fruit bring a touch of sunshine to winter menus.
The best sticky buns - perfect for breakfast with some bacon
Few dishes say 'ultimate breakfast indulgence' as much as a plate of sticky buns. Contrast their sweetness with the saltiness of some bacon.
Few dishes say 'ultimate breakfast indulgence' as much as a plate of sticky buns. Contrast their sweetness with the saltiness of some bacon.
Baked stuffed pasta shells, and baked home-made cannelloni for lazy nights in
Pasta shells (conchiglioni) stuffed with broccoli and pancetta, and stuffed home-made cannelloni - these baked pasta dishes can be prepared in advance and savoured at leisure.
Pasta shells (conchiglioni) stuffed with broccoli and pancetta, and stuffed home-made cannelloni - these baked pasta dishes can be prepared in advance and savoured at leisure.
The young chefs who’ve made Bangkok one of Asia’s best dining destinations
A revolution has swept through Thai cuisine, and it has made Bangkok a cutting-edge dining destination. We meet some of the chefs leading the change.
A revolution has swept through Thai cuisine, and it has made Bangkok a cutting-edge dining destination. We meet some of the chefs leading the change.
Is a US$380 Le Cordon Bleu cooking class in Hong Kong worth it? We try one
Parisian culinary academy Le Cordon Bleu is hosting cooking classes at Hong Kong’s K11 Musea mall from June 20 to July 19. We attend one and learn to cook coq au vin-style chicken, to see if it’s worth the price.
Parisian culinary academy Le Cordon Bleu is hosting cooking classes at Hong Kong’s K11 Musea mall from June 20 to July 19. We attend one and learn to cook coq au vin-style chicken, to see if it’s worth the price.
Where a Melburnian goes in Hong Kong for coffee and the best pad Thai
Australian-raised Natalie Chow is used to fresh produce and good coffee. She talks about a Thai restaurant that makes the ‘best pad Thai in town’, and shares her go-to waffle shop.
Australian-raised Natalie Chow is used to fresh produce and good coffee. She talks about a Thai restaurant that makes the ‘best pad Thai in town’, and shares her go-to waffle shop.
Profile | ‘First make delicious food’: top chef ahead of new Hong Kong opening
Thai-Chinese chef Thitid ‘Ton’ Tassanakajohn of the 2023 Asia’s 50 Best Restaurants list winner Le Du talks about prioritising taste over sustainability ahead of his new Hong Kong restaurant Niras.
Thai-Chinese chef Thitid ‘Ton’ Tassanakajohn of the 2023 Asia’s 50 Best Restaurants list winner Le Du talks about prioritising taste over sustainability ahead of his new Hong Kong restaurant Niras.
