trends

A new generation of bottled teas is redefining non-alcoholic celebration across Asia and the Middle East.

The complete selection of the MICHELIN Guide Hong Kong & Macau 2025 has just been released. MICHELIN inspectors have uncovered exciting new trends across the two destinations that have consistently shaped the culinary landscape, bringing diners more and more delightful surprises.

From haute (and hot) Indian cuisine to unrivaled views with eats to match, these are the culinary moments sweeping Manhattan.

Restaurants showcasing the diversity of Tokyo, the world’s greatest gourmet city

At the cusp of the new year, we take a look back on the food and dining trends that emerged in Hong Kong in the wake of the global Covid-19 pandemic.

Restaurant and culinary experts from around the region discuss the up-and-coming food trends for 2020.

Opinion leaders of the F&B industry across Asia weigh in on the top trends of the past year.

From caviar-infused alcohol to snail eggs, here are five culinary developments that will challenge any stereotypes you had of this precious ingredient.

Non-alcoholic beverage pairings are getting popular in the United States with more restaurants offering complex juices and teas that are jazzed up with preserves, spices and syrups.

Cutting out sugar and caffeine? Here are some tasty, savoury beverages from around the world to shake up your drinking options.

The movers and shakers of Hong Kong and Macau’s F&B industry share their thoughts about food trends in the new year.

Food halls in America are getting larger each year in both size and momentum.

Even with countless variations and new styles of mooncakes on the market, it is still only Hong Kong's custard mooncakes that inspire a feeding frenzy. We investigate the phenomenon.

And they’re not really peppers either.

From flexitarian to pescetarian, this glossary of terms demystifies the many ways people approach eating green.

Filipino cuisine is experiencing a culinary renaissance thanks to a new generation of chefs working hand-in-hand with an equally young brigade of farmers.

The movement to use local ingredients has swept across Asia.

From Sichuan cuisine making a splash in the West to the rise of traditional Korean fine dining. We scour the globe for a hint of what’s to come.