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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.
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.
In the Swiss village of Seewis im Prättigau, an ancient Alpine tradition marks the end of summer with parades of flower-crowned cows, bands on horse-drawn carts and a beard contest judged in a school gym.
In a drive to court tourists from South and Southeast Asia, and the Middle East, the government is promoting halal dining, but restaurants have yet to see the rewards.
Mr Lyan’s Taste Trips explores the food and drink scene in Osaka, Kyoto and Tokyo in its first episode, and host creates a Japanese cocktail.
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Japan has long been a major source of culinary inspiration in the West, but the gaze is shifting to other Asian cuisines.
Giuliano Baldessari of Italy’s Michelin-star Aqua Crua restaurant wears a catsuit that dampens his senses so he can focus on flavour.
Hong Kong’s beloved signature sauce is glazing the menus at Michelin-starred Western restaurants around the world.
Chefs from award-winning Hong Kong restaurants share how they plan their menus, taking seasonality, ingredient availability and quality, and their own tastes into account.
A writing masterclass in Morocco provides insights into both Marrakech’s ancient medina and the secrets behind good storytelling.
Anthony Bourdain called St John in London ‘my favourite restaurant in the universe’. Now it’s coming to 181 at Fortnum & Mason Hong Kong.
From Asia to Europe, Africa, US and Canada, a food writer toured the kitchens of Buddhist and Catholic monasteries, a synagogue and gurdwara.
Ever wished you could go straight to bed after a delicious restaurant meal? Now you can: Sweden’s Vyn, India’s Naar and Italy’s Venissa all boast private rooms on par with luxury hotels.
Shut in 1983, Scotland’s Brora and Port Ellen distilleries are open again and making old-style whiskies and new kinds at eye-watering prices.
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
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.
