Food
Yaeyama Kyori Wagyu: Japan’s Unique Beef Shines in Vietnam’s Michelin-Starred Kitchens
Not all Wagyu beef is created equal, and beef aficionados are quick to note the distinction. While Japan’s Kobe and Miyazaki Wagyu have long held global renown, another exceptional...
Edward Burtynsky Captures Global Industry’s Reach in “China in Africa”
Canadian photographer Edward Burtynsky discovered his passion at age 11 when his father bought...
Ethical Elephant Tourism Thrives at Samui Elephant Sanctuary
In the tropical haven of Koh Samui, Thailand, Kaew Ta and Kham Phean have...
From Shy Teen to Healing Guide: Sonia Samtani’s Mission to Help Others Overcome Procrastination
Sonia Samtani’s journey from a shy teenager with low self-esteem to a respected therapist...
Yaeyama Kyori Wagyu: Japan’s Unique Beef Shines in Vietnam’s Michelin-Starred Kitchens
Not all Wagyu beef is created equal, and beef aficionados are quick to note...
From Hong Kong to Vancouver: Chef Stephanie Wong Finds New Purpose at Jack’s Spot Bakery
Stephanie Wong never imagined she’d end up in Vancouver, Canada, opening a bakery cafe. Originally from Hong Kong, she once ran a vegetable-forward restaurant...
Ex-Boyfriend Toast: The Viral Story Behind a Sweet and Simple Trend
Sometimes it’s not the flavor alone that makes a dish go viral, but the emotional story behind it. That’s exactly what happened with “Ex-Boyfriend...
Chef West Fuses Food, Music, and Culture to Create Viral Cantonese Cooking Videos
Chef West, a Hong Kong-based rapper and content creator, never trained professionally in the culinary arts, but he’s built a dedicated following by blending...
Kenbishi: Japan’s Oldest Sake Brewery Upholds Tradition Amid Industry Decline
Japan’s sake industry is facing a steep decline, with domestic consumption in 2022 less than a third of its 1970s peak. Yet Kenbishi, the...
Ali Ghorbani’s Favorite Dining Spots Across the Globe
Ali Ghorbani, a professional photographer and Web3 educator, has traveled the world, sampling cuisine from over 30 countries. Despite the diverse tastes he's encountered,...
How to Eat Well in Japan Without Stress or Reservations
If you’re planning a trip to Japan and stressing over restaurant bookings, don’t worry—you don’t need a lineup of reservations to eat phenomenally well....
Black Pearl Restaurant Guide Expands Globally with Singapore Awards
The Black Pearl Restaurant Guide, often regarded as China’s equivalent to the Michelin Guide, recently hosted its first overseas awards ceremony in Singapore, marking...
HK Express Partners with Tam Jai Sam Gor for Unique In-Flight Experience
In late March, passengers on an HK Express flight to Narita, Tokyo, experienced an unexpected twist when a middle-aged Chinese woman appeared at the...
How AI Is Quietly Transforming the Culinary World
At this year’s Michelin Guide awards in France, the buzz extended beyond the stars gained or lost. Conversations among chefs were increasingly dominated by...
Rediscovering Casabe: Cuba’s Ancient Yucca Bread Makes a Comeback
In the heart of old Havana, a small restaurant is reviving a centuries-old tradition with a humble yet deeply meaningful dish—casabe. This simple, circular...
Discover the Delicate Charm of Cardamom in Aebleskivers
Cardamom is a spice I deeply enjoy, even if I don’t reach for it often. I tend to add just a hint of the...
Marathon Swimmer Ryan Leung’s Favorite Hong Kong Eats and Global Dining Memories
Ryan Leung Chun-hay, a marathon swimmer and property sector professional, is the only Hongkonger to have ever swum across the North Channel between Northern...
Socio Bar Pioneers Sustainable Cocktails with Upcycled Oyster Shells
Unlike many conceptual menus that lean on abstract narratives or thematic experiences, Socio’s new menu starts with a simple and direct premise: a commitment...
John Troupis: From Busboy to Chef Inspired by The French Laundry
For chef John Troupis, the path to his culinary career began unexpectedly at the age of 14 while he was working as a busboy...
