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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.
The new restaurant is a blend of French technique, Chinese heritage and sustainable seafood, all within a breathtaking space at Capella Galaxy Macau.
Shannen Alexandra talks about overcoming injury to bake for Mumbai-based Mag St. Bread Co. and how her breads and pastries honour her past.
Hermes Gehnen, the half-Chinese, half-German founder of N25 Caviar, talks about the company’s rise and its new, more approachable brands.
A beloved Chinese restaurant dish across Britain, Cantonese prawn toast is being transformed in ways that must be tasted to be believed.
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From a 63-year-old restaurant chain to high-end hotels, Cairo has no shortage of Chinese food, tweaked for the local palate.
From baijiu to Sichuan cuisine, Surfers in Stockholm has it all. Now, this Chinese culture hub is gearing up to celebrate 20 years.
Four couples who work together in hospitality explain how they maintain thriving, loving partnerships when things get heated in the kitchen.
Udtryk in Copenhagen, Denmark, gained a Michelin star just 41 days after it opened. Owner and chef Edward Lee recounts his culinary journey.
Andrew Wong of London’s two-Michelin-star A.Wong teaches the basics of Chinese cooking to home cooks, but not everyone agrees with his views.
Buffeted by the winds of change for centuries, Armenia is embracing the past to build a brighter future.
These hotels are turning meals into immersive spectacles with optical illusions, opera, coffee raves and dining in the dark.
Supported byMacau Government Tourism Office
Soneva Fushi brings 50 Best’s Art of Hospitality Award to Asia for the first time, with staff trained to build relationships with guests.
Korean-American chef Edward Lee is irked at how Korean food equals barbecue in Western countries and intends to show that it’s so much 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.
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.
