Most cultured meats are produced using synthetic carriers but the grain staple provides a natural, nutritious alternative, researchers said.

James Bond author Ian Fleming worked in the building, while Winston Churchill used to give his address from the balcony of the old War Office, now transformed into a luxury hotel

Producers of China’s favourite spirit, baijiu, are looking at cracking overseas markets by using influencers and social media advertising, tweaking its flavour and trying it out in cocktails.

Batch of Manna BOLO (Plain) biscuits and Manna BOLO (Vegetable) biscuits taken off shelves over concerns they contain animal faeces.

Lok Cheung, bar manager at three-time Asia’s 50 Best Bars winner Coa, explains how connecting his drinks to Hong Kong helped him take first place in ViuTV’s Master Mixologist cocktail competition.

Michelle Chu’s mother is Hakka Chinese, so the design director of Tai Ping Carpets Asia has a thing for Hakka food, as well as Malaysian, Korean and Shanghainese. She shares her favourite restaurants in Hong Kong.

Athletes at the Paris Olympic Village will get to sample French gastronomy, and meals from around the globe. There will be loads of lentils, but those in search of French fries will be out of luck.

Hungry and love tea? Try a lunch at Tate Dining Room in Hong Kong that pairs tea with French-Chinese cuisine – and attend a workshop to try a rare Puer tea valued at US$61,500 per brick.

A top sushi joint makes a splash in Macau, and there’s more Japanese food to try, more Roman pizza, a retro American bar and – just in time for the summer heat – a new gelateria in Hong Kong.

The distinctive tastes of Macanese food lie not just in its singular cross-cultural roots, but in its fierce sense of tradition

At a restaurant in Singapore, the menu changes based on the produce available; in Bali and Phuket, farm-to-table chefs grow local produce. Their goal? To get guests thinking more about where food comes from.

From running music events, Gerald Li, co-founder of Hong Kong hospitality group Leading Nation, built a dining empire which now includes a Michelin-star restaurant at Forty-Five. He shares his journey.

In Michelin Guide Singapore 2024 Meta is the big winner, rising to 2-star status. There are still no Asian-cuisine 3-star restaurants, prompting one Lion City food expert to question its inspectors’ tastes.

A key ingredient in the Mediterranean and Mind diets, extra virgin olive oil may help prevent dementia and Alzheimer’s disease by clearing toxic proteins, as well as provide other health benefits.

Natto is widely consumed in Japan as a budget superfood, but the pungent aroma and wildly sticky texture of the fermented soybeans are not for everyone.

They’re the first family of Southern-style cooking, but a string of scandals rocked the Deens to their core … here’s what they’re up to now

The humble sticky-rice ball’s popularity has shot up because it’s simple to make, is gluten-free and is versatile.

Brice de La Morandière was running a business in China when he got the call to succeed his aunt as head of biodynamic winery Domaine Leflaive in Burgundy. By learning on the job he’s put his mark on it.

MasterChef Australia series 16 contestant Mimi Wong, who began cooking in Hong Kong aged 13, talks about her ‘creative upper hand’ on the show from being ‘from two cultures, from the East and West’.

Located between Orchard Road and the Singapore Botanic Gardens, the newly rebranded hotel offers plenty to both loyal customers of the beloved Regent and first-time guests

Artisan-made cheeses from Hokkaido are gaining attention in Japan and internationally. But there is a way to go before they become common on cheese boards and supermarket shelves around the world.

From grilled marron with kombu beurre blanc at Burnt Ends to sushi at Hamamoto and Cote Korean Steakhouse for quality barbecue, here’s where Han eats when she’s not posting cooking content to her IG

Alice Lee, founder of Ztoryhome, explains why she created the multipurpose creative space and cafe and how she plans on using food and drink as a gateway to art and culture for customers.

Malaysia hopes to encourage China’s hotpot restaurants to use palm oil as a base for the broth, as part of efforts to diversify markets.

Ruth Lee, the founder of Master Ruth TCM Clinic, shares her favourite Hong Kong restaurants – including a place for healthy halal curry, where she eats Sichuan boiled fish, and a weekend brunch tip.

Singapore restaurant makes the ‘comforting’ but ‘overlooked’ dishes Korean-American chef Corey Lee grew up with, using greens farmed on site by robots, and the techniques of a fine-dining kitchen.