Drinks

From traditional brews to playful cocktails, MICHELIN restaurants across the Philippines reinterpret familiar flavors — turning everyday comforts into inventive, distinctly local drinks.

Sustainable by nature — Chef Kim Ji-hye's ever-evolving kombucha connects farm, season, and plate.

Tea, a beverage steeped in thousands of years of culture, is redefining the taste experience at the dining table with its unique flavours and rich heritage.

Five cool reds to sip on hot summer days

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.

The journey of how man’s most loyal drinking companion for the last 700 years became a recent villain.

How do novice pu’er tea drinkers choose quality products? Ann Sit from Fook Ming Tong offers tips.

Despite the different challenges the champagne-maker faces every year, it has kept up the tradition of producing a prestige cuvée annually for 170 years.

Hong Kong is the world’s second biggest sake importer. What contributes to the wine’s popularity here?

Sometimes it seems like there are more wine glass options out there than wine varietals themselves. What’s an oenophile low on shelf space to do?

The Chef de Caves, or cellar master, who is charge of the Champagne-making process, shoulders heavy responsibilities behind the bubbles.

British botanist enthusiast, Ben Branson, has created the world's first non-alcoholic spirit.

Give your immunity a real boost with this healthy concoctions.

It's time to savour one of Mexico's lesser-known imports, worms and all.

This fragrant delicious brew that can be enjoyed in more ways than one.

Get imaginative with these tips on how to create delicious concoctions at home.