46 Articles found for “The Modern”

The youthful-looking chef of one-MICHELIN-starred Gaddi's at The Peninsula recounts his career working through two-MICHELIN-starred restaurants in France and the UK, and what's behind the "modern classic" cuisine he wants to showcase in Hong Kong.

As gastronomy lurches forward with all things new and the exciting, we take a look at the rich legacy of classic Cantonese dim sum and how it straddles the chasm dividing the traditional and the modern.

The celebrated modern British chef gets his fix of English pork sausages whenever he is back home in the British capital.

As the father of modern wine criticism retires today, Lisa Perrotti-Brown, editor-in-chief of Robert Parker Wine Advocate, pays tribute to his legacy.

Soho’s neon-lit drinking scene is constantly evolving, with a fresh new crew of chefs and landlords heralding a modern take on the British pub restaurant. We hear what makes the neighbourhood special from those who know it best: the locals.

Six Senses brings its renowned brand of luxury wellness to Rome, with a big, bright, shining star of a hotel and a modern take on the Eternal City’s ancient baths.

The chef-owner of the three Michelin-starred modern American restaurant Manresa in California finds inspiration in times of adversity.

The MICHELIN Guide unveils its 2025 Jiangsu Province selection in Nanjing, a historic yet modern culinary powerhouse along the Yangtze River.

From a modern European bistro to the city's latest Spanish fine dining concept, Hong Kong's restaurant scene is back with a bang.

Winner of the MICHELIN Green Star at the MICHELIN Guide Hong Kong & Macau 2023, Mora has built its modern French-Chinese menu around the humble soybean, transforming its various expressions into an array of exciting dishes, while integrating sustainability into its cultural expression. Chef-owner Vicky Lau shares her sustainability ethos and provides inspiration for the wider F&B industry.

The chef-owner of Ryota Kappou Modern in Hong Kong tells us how he went from washing rice as a kaiseki restaurant apprentice to earning a MICHELIN star for his brand of kappou cuisine, the food of his Osaka hometown and his restaurateur family.

The Australian chef expresses his joy at receiving a MICHELIN star for his modern European restaurant Arcane in the 10th edition of the red guide in Hong Kong.

A Fuzhou banquet dish built on patience and excess, Buddha Jumps Over the Wall shows how chefs balance luxury, technique and tradition in one bowl.

Even the most traditional Kyoto ryokan makes some modern concessions. Ask yourself: just how much authenticity are you after?

Alongside MICHELIN-Starred kitchens, a new wave of casual trattorias and modern pizza counters is reshaping how Italian cuisine is experienced in Hong Kong — relaxed, diverse and woven into the city’s everyday dining culture.

English drinking habits have long centred around pubs, but in London's best hotels, the cocktail scene has spent a century gaining ground.

More than just sweet treats, Hong Kong’s New Year rice puddings showcase the city’s culinary ingenuity, standing out for their distinctive textures, flavors and local character.

From Seoul to Manila, Asia’s biggest cities can feel overwhelming — but their density of people, cultures and cuisines is exactly what makes them extraordinary places to eat. These nine Asian cities are where generational cooking, local ingredients and modern kitchens are reshaping how — and where — to eat in 2026.