FoodStanding sushi bars, budget sushi omakase come to Tokyo: 6 of the best – offshoots of high-end restaurants
FoodCalling all pork noodles fans: Try this bowl of comfort at Cheras Taman Bukit Angsana's Restoran Soon Poh
FoodAlternative Miss World 1995 and hedonistic club culture celebrated in nostalgic photo exhibition Then/Now
Standing sushi bars, budget sushi omakase come to Tokyo: 6 of the best – offshoots of high-end restaurantsFebruary 3, 2023Food
Calling all pork noodles fans: Try this bowl of comfort at Cheras Taman Bukit Angsana's Restoran Soon PohFebruary 3, 2023Food
Alternative Miss World 1995 and hedonistic club culture celebrated in nostalgic photo exhibition Then/NowFebruary 2, 2023Food
Hidden café off Old Klang Road offers stellar espressos made by the friendliest barista trainers in townFebruary 2, 2023Food
Steak, sushi, pasta: 12 new Hong Kong restaurants to try in February 2023 for French-Japanese-style cuisine, hearty Mediterranean fare and moreFebruary 1, 2023Food
How to be more sustainable at home when you’ve already reduced your waste to near zero? This man hasn’t used his fridge in over a yearJanuary 31, 2023Food
Discover authentic ‘tempura moriawase’ and ‘kurobuta tonkatsu’ at Kirishima Shuzou, one of JB’s oldest Japanese restaurantsJanuary 31, 2023Food
5 top drinks trends of 2023: extra-dirty martinis, classic cocktails, grower champagne are in, and let’s forget light vodka, ‘cristalinos’ and low-sugar rumJanuary 30, 2023Food
Get your hands on this awesome 'roti canai' with mutton curry at Cheras Alam DamaiJanuary 30, 2023Food
How CNY ‘balik kampung’ time in Melaka reintroduced me to Hong Kong-style egg tartsJanuary 28, 2023Food
How Asian appetites for abalone – ‘white gold’ – foster crime in South Africa that threatens diners’ safetyJanuary 27, 2023Food
How to live longer: 10 diet secrets of people living longest and healthiest – more beans, nuts and sourdough bread, less meat, dairy, eggs and sugarJanuary 26, 2023Food
‘Good coffee, kind service’: Cafe Corridor’s closure in Hong Kong means saying a bitter goodbye to one of the city’s earliest speciality coffee barsJanuary 26, 2023Food
Burgers, BBQ ribs and noodles a Hong Kong bar manager loves to eat, plus the ‘taco alley’ place she misses the most in MexicoJanuary 26, 2023Food
‘Huat ah!’ How we celebrate Chinese New Year now, after living through a pandemicJanuary 26, 2023Food
No restaurant can afford lazy, brainless service staff – but that’s the reality when so few want to work in hospitalityJanuary 25, 2023Food
Chicken tikka masala: why Britain’s best Indian chefs respect the hybrid dish, even if they won’t put it on their menusJanuary 24, 2023Food
‘He represents what Chinatown stands for’: London chef turned restaurant owner Lee Shun-bun, born in Hong Kong, is 71 and still hard at workJanuary 24, 2023Food
‘The first meal I ever made for Mum was a bowl of cornflakes with water’: how Mary Berg’s path to becoming a TV chef in Canada was lit by a family tragedyJanuary 23, 2023Food
Congee purists vs maximalists: why the humble rice porridge polarises diners. Plus: should you eat it at Lunar New Year?January 22, 2023Food
‘We pay for everything’ except underwear: pastry chef Gérard Dubois on investing in his people, losing weight during Covid and taking La Rose Noire globalJanuary 22, 2023Food
‘We charge more for dairy’: Hong Kong coffee shop Clean’s co-founder on why oat milk lattes are the future, and her tap-and-go conceptJanuary 21, 2023Food
It’s never late to bake for CNY: Try these quick and easy ‘swirls of fortune’ butter cookiesJanuary 21, 2023Food
Wagyu, pork belly, cured meats: clay pot rice goes luxe in the hands of 3 top Hong Kong Chinese chefs, yet rice and crust are still keys to the dish, they agreeJanuary 20, 2023Food
‘No hangovers’: young Koreans used to beer and soju go crazy for whisky, and premium Scotch like Macallan is selling outJanuary 19, 2023Food
Charcoal egg tarts with a sticky, chewy ‘mochi’ heart and other fantastic pastries at PJ’s Noon ViennoiserieJanuary 19, 2023Food
Penang restaurant Sardaarji happy with Bib Gourmand award but values customers' support even moreJanuary 18, 2023Food
‘Mac and cheese as good as my mum’s’: a Canadian in Hong Kong’s favourite sustainable restaurant, bakeries, and where to dine with water buffalo in LantauJanuary 18, 2023Food
Steamed 'bee hoon', 'petai char kway teow' and fried 'nian gao': Some of the goodies at Cheras Taman Pertama's Restoran Foo ShanJanuary 18, 2023Food
CNY treats: Bentos resounding with joyous laughter, ‘good luck’ ice cream, old-school ‘bak kwa’ sandwiches, and moreJanuary 17, 2023Food
3 new Asian restaurants in Sydney rocking the Australian city’s food scene with wagyu ramen, reinvented sweet and sour pork, Indian curries and much moreJanuary 16, 2023Food
Slurp up a satisfying bowl of prawn noodles at Kuchai's Restoran Ah Hui Prawn NoodlesJanuary 16, 2023Food
Luxuriously meaty: Head to Seremban’s ‘pasar besar’ for the town’s famous beef noodlesJanuary 14, 2023Food
Lunar New Year 2023: 15 of the best Hong Kong restaurants to celebrate the Year of the Rabbit with luxurious Chinese foodJanuary 13, 2023Food
Head over to Ampang for this 'hidden' fish head noodles stall at May Mey Gourmet Seafood RestaurantJanuary 13, 2023Food
From ‘dong bo’ pork belly to ‘belacan pucuk paku’, classic ‘daichow’ flavours at Subang Jaya's Restoran Kar HiongJanuary 12, 2023Food
Lab-grown meat: is it safe, is it vegetarian, when will it be available, is it better for the environment? All you need to knowJanuary 11, 2023Food
Hong Kong food trends 2023: caviar and reservations out, mentaiko and food on sticks in – here’s what we want to seeJanuary 11, 2023Food
She lost 18kg and her eczema cleared up with diet change, 30-day detox – all thanks to doctor’s ‘farm-based’ medical careJanuary 10, 2023Food
From racks of Iberico ribs to cheesy baked fish pies, Gluttony in Taman Desa excels in meat, seafood classicsJanuary 10, 2023Food