A traditional dim sum spot, a place for rich and comforting congee and an Indian restaurant full of ‘exquisite dishes’ are among the places to eat in Hong Kong that Vicky Yun recommends.

Thank Caesar Cardini if you have ever ordered a Caesar salad at a restaurant – on July 4, 1924, the Italian immigrant is said to have invented it to feed Californians at his restaurant in Tijuana, Mexico.

After banning plastic cutlery last year, this year the city acted against imports of styrofoam trays, and plastic cups and plates, as it grapples with its mountain of solid waste

Tai O is a Hong Kong fishing village where shrimp paste and shrimp sauce has been made for generations and feature in numerous dishes. We try some of them, and a medley of mochi too.

Lin Rattana shows guests how to make authentic Thai dishes and flavours at her Jungle Kitchen cooking school on the island of Koh Samui, where meals are cooked over a charcoal fire.

When the opportunity came, VEA chef-owner Vicky Cheng jumped at the chance to be a guest judge on MasterChef Australia’s Hong Kong leg – and he came away thinking, ‘I wish I knew more home cooks like this’.

Chinese-Indian, or Chindian, cuisine is evolving in the hands of fine-dining chefs in Mumbai. One incorporates it in Indian dishes, another adds Southeast Asian elements to it.

Chef Masaaki Miyakawa raised the bar for Hong Kong sushi a decade ago. Now he is back in the region after time spent in Japan, with his own place at Macau’s Raffles hotel.

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.