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Asian Cuisine

Asian Cuisine
The latest news, analysis and opinion on Asian Cuisine. In-depth analysis, industry insights and expert opinion.
highlights from
100 Top Tables 2025 Restaurant Directory
100 Top Tables 2025 Restaurant Directory
Auspicious symbolism is thoughtfully woven throughout The Eight dining room.

Cantonese cuisine gets a contemporary makeover at The Eight in the Grand Lisboa Macau

In partnership with:SJM Resorts
Cured mackerel with tomato sambal and Asam fish broth – one of Keith Teo’s new dishes. Photos: Jocelyn Tam

Whey’s new chef is bringing Western flair to Singaporean hawker classics

Touk provides a slice of Cambodia in the heart of downtown Vancouver. Photo: @toukyvr/Instagram

Unsung Eats: 5 best places to eat in Vancouver

Barc’s Orangecello merges rum with vanilla, alongside Barc’s housemade orangecello and a creamy foam made from Aylā, a Newari distilled liquor made from rice, grain or millet. Photo: Handout

How Asia’s 50 Best Bars expanded to 25 cities, from Kathmandu to Hangzhou

The Fig Leaf Negroni at Bar Leone in Hong Kong. Photo: Handout

Drink in focus: Fig leaf negroni at Bar Leone

More from 100 top tables
Content from SCMP's Specialist Publications
Christophe Yu (left) and Nora Lou are the co-founders of Flying Tables, a collective that blends global flavours with Chinese gastronomy in pop-up feasts. Photo: Clara Lacasse
Food and Drinks

How 2 like-minded chefs are celebrating Chinese diasporic gastronomy in Montreal

Christophe Yu and Nora Lou craft innovative pop-up feasts that blend migration stories, local ingredients and bold flavours.

Food and Drinks

Unsung Eats: 5 best places to eat in Vancouver

Food and Drinks

She’s both a baker and a psychologist, creating recipes to make your life better

Food and Drinks

These 7 lesser-known Korean snacks are trending among visitors

From pork rice soup to K-pop star Jennie’s favourite banana-flavoured snacks, these foods are trending across TikTok, Instagram and Reddit.

Banana Kick (right) has long been a favourite in Korea, but the puffed corn snack became the focus of attention overseas after Blackpink’s Jennie named it one of her favourites last year. Melon Kick (left) has also become a favourite for some overseas enthusiasts. Photo: Courtesy of Nongshim
Food and Drinks

12 new Hong Kong restaurants, bakeries and cafes to try in August 2026

A flashy food court at Harbour City, a modern Korean joint and a Japanese yakitori chain’s new branch are among the new openings in August.

Food and Drinks

A Swiss diplomat’s favourite Hong Kong restaurants, from spicy fare to fondue

A lover of bold flavours, Francoise Killias Zillweger reveals her go-to spots in the city, and the best place to eat fondue in her hometown.

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Food and Drinks

‘My age is part of my story’: meet China’s youngest Michelin-recognised chef

He lied about his age to become a chef at 15. At 24, Andre Li is showing diners great dishes don’t need meat at his Plant-Based Kitchen.

Andre Li Feiyue, 24, is the founder of Plant-Based Kitchen, a vegetarian fine-dining restaurant that bucks the trend in meat-obsessed Guangzhou, in China’s Guangdong province. The chef talks about his culinary journey and his subtractive cooking philosophy. Photo: Andre Li Feiyue
Food and Drinks

This chef turns down-to-earth Cantonese recipes into luxury diasporic gastronomy

Eva Che draws on her Chinese heritage and luxury experience for her catering brand whose clients have included Saint Laurent and Adidas.

Food and Drinks

How top chefs are modernising Chinese cuisine globally

Chefs Vicky Cheng, Huang Jinghui and Lee Man-sing on championing Chinese cuisine overseas, balancing time-honoured techniques with fresh ideas.

Food and Drinks

Total tofu: discovering the secrets of the Chinese and Japanese staple

Tofu is healthy and versatile, say chefs at Hong Kong eateries Ta Vie, The Chinese Library and Mott 32, and Vancouver’s Cofu Chinatown.

Steamed with garlic, soy sauce and chillis is a classic way to enjoy tofu in Chinese cuisine. Photo: Sunrise Soya Foods
Food and Drinks

‘Piece of history’: old cookbook exhibition traces Hong Kong’s culinary past

‘Treasured Recipes’ at PMQ Taste Library features food-themed books and magazines spanning decades to show how the city’s food scene evolved.

A copy of Lisa Yam’s World, a Hong Kong cooking magazine popular in the 1980s and 1990s, features in “Treasured Recipes”, an exhibition at PMQ Taste Library that traces Hong Kong’s rich culinary heritage through food-themed literature. Photo: PMQ Taste Library
Food and Drinks

Dish in Focus: Iberico pork three-ways at Whey

Chef Keith Teo gives Singapore’s bak kut teh a polished new form in the Iberico pork three-ways: a tender pork rack, slow-braised belly and house-made sausage.

Food and Drinks

‘Hong Kong on a plate’: a German chef’s favourite places to eat in the city

Peter Find of Heimat shares his Hong Kong picks for beef brisket noodles, clay pot rice, reinvented classic French cuisine, and more.

South Korea

Owner of Michelin-starred restaurant in South Korea faces jail for ant-topped sorbet

Prosecutors demand prison term and fine for serving unapproved imported insects to diners.

Under South Korean law, only 10 insect species are approved for human consumption, excluding black ants. Photo: Shutterstock
Food and Drinks

Meet the Chinese-Indonesian baker transforming Mumbai’s bread scene

Shannen Alexandra talks about overcoming injury to bake for Mumbai-based Mag St. Bread Co. and how her breads and pastries honour her past.

Chinese-Indonesian chef Shannen Alexandra is the head baker for Mag St. Bread Co. in Mumbai, India. She talks about her culinary journey, how her heritage inspires her pastries, and developing breads using Indian grains. Photo: Shannen Alexandra
Food and Drinks

How 3 Hong Kong chefs reimagine classic beef dishes

The culinary minds behind Carna, Moo-Lah and Duddell’s share how they bring their unique childhood traditions to the table.

Food and Drinks

Authentic French, ‘divine’ duck: a Frenchman’s Hong Kong food picks

Champagne house Billecart-Salmon’s sales manager, Thibault Casoli, shares where he enjoys fancy French, Italian, Spanish and Cantonese food.

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Food and Drinks

Cantonese home cooking meets fine dining at Melbourne restaurant Dom

Dominic Li takes his memories of home-made food and combines them with his Japanese culinary experience at the progressive restaurant.

Finishing things gently with our Yin Yang Milk Tea Cream paired with deep fried souffle egg white.⁠ ⁠ Warm and airy, bringing a sweet, creamy balance to the end of the meal.⁠ ⁠ Experience it at DOM, 1/58 Clarke St, Southbank.⁠
Food and Drinks

Granola for breakfast but make it Chinese. An American digs deep into her heritage

Cindy Lam’s Umami Granola brand blends Cantonese flavours with an American breakfast staple, offering unique savoury and sweet options.

Food and Drinks

New generation of grill masters: why people are joining China’s barbecue academy

China’s first dedicated barbecue school offers its students a sizzling opportunity to become grill masters and entrepreneurs.

Food and Drinks

On the Menu | It’s goodbye to chef Vicky Lau’s Tate Dining Room, but not for long

Hong Kong’s Tate Dining Room, which has closed its Hollywood Road space and will reopen nearby, has felt like a steady presence in the past 14 years.

Tate Dining Room in Sheung Wan, Hong Kong. The restaurant helmed by chef Vicky Lau closed in June 2026 and will reopen at a nearby address later in the year. Photo: Tate Dining Room
Food and Drinks

Swiss-Hong Kong chef Jacques Kagi brings his ‘world of fusion’ to new role

Anthony Wong’s self-professed Swiss doppelganger talks about serving haute fusion food to reflect his diverse past as he leads CulinArt 1862.

One of the main dishes in Chef Jacques Kagi’s new signature menu at CulinArt 1862 is the Iberico Pluma Char Siu. Photo: CulinArt 1862
Food and Drinks

‘Don’t become a chef’: Napoli Matfia on Hong Kong, time off and more

Korean chef Kwon Sung-jun, winner of Culinary Class Wars season one, reveals why he bought a building in Seoul and his future Hong Kong plans.

Food and Drinks

Instant ramen vs glass noodles – which is healthier if you want to lose weight?

Glass noodles contain less fat than ramyeon but are high in refined carbohydrates. For weight loss, focus on portion control and add vegetables and protein.

Food and Drinks

10 new Hong Kong restaurants and bars to try in July 2026, from Wagyu to focaccia

Two outlets offering prime Japanese beef, an Italian flatbread specialist and a cult Spanish yogurt brand are among new offerings in July.

Sea urchin and Wagyu ichibo tartare, Wagyu beef sushi, and smoked cheek meat with Japanese sauce from Yakiniku Yama Oku in Causeway Bay, one of 10 new restaurants in Hong Kong we recommend trying in July 2026. Photo: Yakiniku Yama Oku
Food and Drinks

Gluten-free Chinese food in London? Why coeliac diners will love this dim sum

A London restaurateur, driven by maternal instinct, created a gluten-free dim sum menu, ensuring coeliac diners can enjoy Chinese cuisine.

The gluten-free dim sum selection at London’s Golden Phoenix, where Marina Lai-Lentz is the second-generation owner. Photo: Marina Lai-Lentz
Food and Drinks

Once nicknamed ‘har gow’, a French-American shares her favourite eats in Hong Kong

Camille Glass, the French-American co-owner of Brut and Crushed Wines, loves noodles, Hainanese chicken, Myanmese food and har gow, of course.

Food and Drinks

How this chef built one of Vancouver’s most authentic Taiwanese restaurants

Despite the authentic Taiwanese flavours at A.Bento, chef and owner Aaron Jian Zhou actually hails from Wenzhou in mainland China.

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