Advertisement
Advertisement
Victoria Burrows
SCMP Contributor
A former senior commissioning editor at the South China Morning Post and restaurant critic for the Wall Street Journal Asia, Victoria writes about food, wine, and whisky for the BBC, Travel + Leisure, Nat Geo, Vogue India and more.
Dr Arielle Johnson on why she wrote Flavorama – A Guide to Unlocking the Art and Science of Flavour and how she is bringing science to food.
With many Michelin stars between them, these chefs are blending Korean cuisine with modern elements at their restaurants.
Turkey is becoming a gastronomic destination as its food and restaurants gain global recognition in guides like Michelin and Gault & Millau.
Norway’s Svalbard region is popular with tourists wanting to see polar bears up close, but with new environmental regulations coming into force, it’s time to discover the archipelago’s many other attractions
Advertisement
From noodles to tofu, Michael Zee’s cookbook Zao Fan: Breakfast of China features recipes inspired by chefs he met in rural Sichuan and other parts of China.
With many diners heading across the border to eat out, local restaurants are discovering they have to shake things up and find ways to offer more affordable meals
Growing awareness of domestic food waste has led to many Macau residents saying they are willing to pay for its disposal, avoiding methane-producing landfills and incinerators that also pollute
The 2024 World’s 50 Best Restaurants list is out, with Spanish restaurants dominating at the top, an Asian restaurant in the top 10 and two Hong Kong places among the highest risers.
Pastry chef René Frank wanted to do things differently, so he opened Coda, in Berlin, which turns fine dining on its head with savoury riffs on desserts, and has won two Michelin stars in the process.
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.
From Italy to Japan, a growing number of chefs around the world are borrowing techniques, recipes and ingredients from Cantonese cuisine – but is it a threat to the food’s authenticity?
A hike through Italy’s soaring Dolomites is an occasionally terrifying reminder of our fleeting time on Earth, but comes with some jaw-dropping views.
Having fled to Hong Kong from Vietnam in the 1970s, Berlin-based chef The Duc Ngo has gone on to redefine Asian fusion cuisine in restaurants in Berlin and Frankfurt, Germany.
Having blazed a trail across China, chef Frank Xu left for Europe, where he gives guests at Switzerland’s only Michelin-star Chinese restaurant, Le Tsé Fung, an authentic taste of his homeland.
Social media’s influence on gastronomy is significant, with chefs sacrificing originality for likes, but is the Instagram age only bad for haute cuisine? Top chefs from around the world give their take.
A cookbook by Swedish chef Fredrik Berselius doubles as an instruction manual for trainee surgeons but can be equally enjoyed by home chefs looking to sharpen their knife skills.
Alexie Glass-Kantor’s Encounters includes an imposing Daniel Boyd installation at Pacific Place, while Li Zhenhua’s film sector has work from Luka Yuanyuan Yang
Insights features ‘exceptional historical material’, Encounters includes an off-site installation at Pacific Place by Daniel Boyd, while Kabinett has more galleries than ever before
It grows in salt water and its grains are packed with protein and vitamins – eelgrass could be the most sustainable supercrop yet, says Ángel León, a chef dedicated to developing novel natural foods.
Yoshihiro Narisawa of Tokyo restaurant Narisawa talks about why he chose Shanghai for his first overseas venture, and taking cues from Chinese cooking and culture for its menu.
For his Hong Kong fine-dining restaurant Plaisance, chef Mauro Colagreco takes pains to source local, seasonal ingredients. He talks about why being a chef is not just about ‘making a good dish’.
Hongkongers love nothing more than munching on basic, hearty soul food at traditional dai pai dongs – but the city’s upmarket restaurants have typically disparaged everyday home-grown favourites
Elena Arzak, the fourth-generation chef of three-Michelin-star, 126-year-old Basque family restaurant Arzak, talks about building on her father’s groundbreaking approach to the Spanish region’s cuisine.
What food is ‘from Hong Kong’? Is it momos and dosa as well as siu mei? Chefs reflect the city’s shifting identity by reinterpreting classic dishes and cooking innovatively using local ingredients.
British-Chinese chef Daniel Lee served Gordon Ramsay chicken feet on his way to winning MasterChef: The Professionals in 2021.He aims to correct outdated perceptions of Chinese cuisine in the UK.
People who left Hong Kong for Britain want a taste of home, and a wave of new cafes, restaurants and stores offering Cantonese food, from pineapple buns to char siu rice to noodles, have opened, drawing locals too.
As Hongkongers get their head around a widespread ban on Japanese seafood, we look at how the city’s restaurant sector has been affected
Just 5km from Florence but feeling much further away, the verdant Italian town of Fiesole in Tuscany has inspired authors and artists such as Gertrude Stein, E. M. Forster and Dante Alighieri for millennia.
David Muñoz, of three-Michelin-star Madrid hotspot DiverXO, talks about his restaurant’s name, and divulges the secret sauce behind his growing empire, which will soon stretch to Dubai and Miami.
From London to Singapore to Canada, Chinatown restaurants are offering a wider variety of Chinese food while also catering to younger generations who want beautiful dishes.
