Noodles

So you want to eat phở like a local? Vietnamese chefs break down the do’s, don’ts and quiet rituals behind the bowl.

Chef Shinji Inoue is at the forefront of pioneering what the future of ramen could be.

From street stalls to MICHELIN-recommended restaurants, Taiwan’s noodle culture is as rich and diverse as its history.

Taiwanese beef noodles are more than just a dish — they're a blend of history, culture and comfort. From light, clear broths to rich, braised varieties, every bowl captures the essence of Taiwan’s culinary heritage.

At Penang Road Famous Laksa, tradition, tenacity, and tamarind come together in a bowl that has stood the test of time — and taste.

Phoget other recipes—here’s how you can make a simple Hanoian pho at home, MICHELIN-style, just like at the popular Phở Bò Ấu Triệu in Hanoi.

A fiery blend of bold flavours and colourful ingredients, mi Quang is Da Nang’s signature dish. We take you through its origins and the top spots in the city to dig into this must-try bowl.

Hồng Phát’s unlikely origin story is reflected in its signature dish.