Foods

Where Prosperity Is Shared: Lunar New Year Food Customs Across Asia

When the first new moon of the year rises, much of Asia enters a season where time seems to soften. The Lunar New Year is not merely a change of date on the calendar; it is a collective pause, a moment of return. Homes fill again with voices long absent, tables grow heavier with meaning, and food becomes the language through which families express hope, gratitude, and continuity.

After Japan & Australia <br> Wagyu Goes Global

After Japan & Australia
Wagyu Goes Global

When people hear “Wagyu”, its birthplace Japan springs to mind, along with Australia – now the world’s second largest Wagyu producer. But over the past two decades, Wagyu cattle have been raised in many other parts of the globe. And while purists still swear by Kobe or Mishima, the Wagyu gene pool has officially gone global.

Elite Academies Of Taste <br> From Passion to Perfection

Elite Academies Of Taste
From Passion to Perfection

From the grand kitchens of Paris to sun-drenched classrooms in Napa
Valley, the world’s finest culinary schools are more than institutions — they
are sanctuaries of flavor, technique, and imagination. Within these storied
walls, cooking is not merely taught; it is elevated into an art form, guided
by chefs who see ingredients as instruments and dishes as compositions.
These schools do not simply train professionals — they nurture culinary
storytellers, poised to redefine the way the world experiences taste.

Moonlit Harvest <br> Hairy Crabs and the Mid-Autumn Feast

Moonlit Harvest
Hairy Crabs and the Mid-Autumn Feast

The crisp whisper of autumn in China brings with it more than just the
lantern-lit glow of Mid-Autumn. It unveils a gastronomic ritual steeped
in poetry, status, and seasonal precision: the arrival of the hairy crab—
dàzháxiè—China’s most coveted crustacean delicacy. At its heart lies an
interplay of nature, economy, and cultural yearning, connecting Suzhou’s
jade-green waters to dinner tables across the nation.

Chocolate & Caviar <br> A Dialogue of Decadence

Chocolate & Caviar
A Dialogue of Decadence

In the world of fine dining, true culinary magic often comes from contrasts, the interplay of texture, flavor, and even culture. Few combinations embody this principle as elegantly, and as surprisingly, as the union of chocolate and caviar. At first glance, it is a pairing that feels almost rebellious: one is the epitome of sweet indulgence, the other a jewel of the sea, brimming with briny sophistication. But for those willing to take the leap, the result is nothing short of revelatory.

Rising Currents: From Pizza Cocktails to Third-Culture Plates

The food and beverage industry has always thrived on reinvention, but the coming years promise an especially adventurous wave of innovation. From cocktails that taste like meals to third-culture dishes and textures that surprise the palate, here’s a look at the forces set to define F&B in 2025 and beyond.

Flavors of Her Fire

Across continents and cuisines, women have risen to redefine what it means to cook, to lead, and to inspire. From Julia Child’s Parisian kitchens to Dominique Crenn’s poetic plates in San Francisco, these pioneers have turned gastronomy into an art of courage, resilience, and creativity writing a new chapter of culinary history.

A Symphony of Flavors: When Spain Finds a Home in Vietnam

When two cultures meet at the table, borders dissolve. Spain and Vietnam, though worlds apart, are discovering each other through the most universal of languages—food. Beyond trade agreements or diplomatic ties, gastronomy has emerged as a bridge of flavors, emotions, and traditions. For the Vietnamese, Spanish cuisine is not merely an import; it is a new way of savoring life, one that invites curiosity, joy, and connection.

Nature's Blueprint: Farming Methods That Heal the Earth

As the world confronts escalating environmental challenges—from climate change and biodiversity loss to water scarcity and soil degradation—agriculture sits at the heart of the crisis. The irony is stark: while farming feeds the planet, it also contributes significantly to greenhouse gas emissions, deforestation, and ecosystem disruption. With a growing global population and diminishing natural resources, the need for a new approach to food production has never been more urgent.

Back to the Root: Farm-to-Table in a Fast-Changing World

As climate concerns rise and global supply chains face ongoing disruptions, the farm-to-table movement has become more than a dining trend. It represents a growing desire to reconnect with food that is honest, traceable, and rooted in place. From weekend markets to high-end restaurants, farm-to-table is quietly reshaping how we grow, source, and savour our meals.

A Symphony of Earth and Elegance: When Wine and Truffles Sing

Intensely aromatic yet elusive in character, truffles are winter’s most decadent ingredient—best enjoyed with wines that whisper, not shout. From mature reds to creamy whites, the right pairing elevates every dish into a moment of quiet luxury.

The Art of the Plate

In the world of haute cuisine, first impressions are everything—and often, they’re made before the first bite. For culinary students and aspiring chefs, mastering food plating and presentation is not just about beauty; it’s about storytelling, technique, and elevating flavour through form. This guide unpacks the essentials of crafting dishes that both look exquisite and taste unforgettable.

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