Eating plant-heavy diets will help us reduce greenhouse emissions, and nudge theory – small interventions and gentle persuasion – is being used to persuade people to change their habits.
Famous for his celebrity-packed chain of Chinese restaurants, 85-year-old Michael Chow talks about facing prejudice, and why he wants to be known as the world’s greatest living artist.
Fans of single malt Scotch whisky can savour cocktails at The Macallan Whisky Bar & Lounge at Galaxy Macau created to mark the Macallan distillery’s 200th year. Old bottles of whisky are on show too.
Indian Gen Z and millennials are driving a new trend for gourmet and artisanal ice creams, with brands offering flavours inspired by everything from local cakes and desserts to chilli and street food.
A favourite of celebrity chef Anthony Bourdain, Balinese roast pork, known as babi guling, was once served only at religious celebrations and weddings, but is now sold in restaurants across Bali.
Sonny’s Pizza in SoHo is one of the rare Hong Kong pizzerias selling by the slice. Its founders talk up the special dough their New York-style pizzas use, and working with hot dog and ice cream vendors.
Teodora Lazarova, a former model and founder of skincare line La Thea, shares her favourite places to eat in Hong Kong, from a noisy hotpot place to a French restaurant with ‘extraordinary’ dishes.
Corey Lee, the chef of three-Michelin-star Benu in San Francisco, is working up the menu for Na Oh, a new restaurant in Korean carmaker Hyundai’s Innovation Centre Singapore with its own smart farm.
New versions of old recipes for pineapple buns and Asian crullers, his own recipe for durian cake – Christopher Tan explains what got him started on cookbook NerdBaker 2: Tales from the Yeast Indies.
In Japan, most people, when asked, say their home is the most comfortable place, but growing numbers are spending time in ‘third place’ spaces – social settings such as coffee shops – as individuality rises.
Fine dining meets traditional Chinese medicine at The Mira Hong Kong’s Cuisine Cuisine restaurant, where chef Edwin Tang creates health-replenishing dishes that incorporate TCM ingredients.
David Yip, who came up with the idea for Ming Pavilion, a restaurant serving Hokkien food in Hong Kong’s Island Shangri-La hotel, reveals why he wanted to spotlight a “neglected” regional Chinese cuisine.
When a rumour swept Hong Kong that bakery chain Maria’s was going out of business, holders of vouchers for its cakes began panic buying. Some 400 bakers worked to meet demand until the ‘cake run’ ended.
CJ Jalandoni, the head chef of Brut in Sai Ying Pun, shares his favourite Hong Kong restaurants, from a pizza joint that makes its dough ‘perfectly’, to a particular Thai place with ‘fantastic’ dishes.
Whether it is a decadent afternoon tea or a vegan cheesemaking workshop, mums are well catered for this Mother’s Day in Hong Kong – here are 13 places you might want to consider booking.
Chef and cookbook author Grace Choy tells Kate Whitehead about her ‘simple’ childhood above the family’s mahjong shop in Hong Kong and how itchy feet have led her to Tokyo.
Extreme rain from climate change saw hundreds of thousands of tons of potatoes fail to make it to market in Europe in 2023, driving up prices and leaving farmers in deep water.
With climate change making it harder to grow Korean ginseng, experts have created new, more resilient varieties, while brands focus on marketing to regain ground in the health-supplements market.
The 2024 Paris Olympics is going all out in its food offerings for athletes, with hundreds of new recipes created that focus on sustainability, diversity and showing what ‘French cuisine is about’.
Every year, Britain’s eccentric Dalemain World Marmalade Awards attract entries from around the world made with a variety of ingredients, and strengthen the global ‘marmalade family’.
On Hong Kong’s Cheung Chau island, hip cafes and restaurants exist alongside traditional vendors selling noodles, seafood and dumplings. We’ve selected 15 of the best ones to try on your next visit.