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.

Discover Thailand’s beloved cha yen — an instant pick-me-up that delivers a burst of energy with a hit of sweetness.

Think great food needs booze to shine? Think again. These nine Malaysian restaurants are proving that non-alcoholic pairings can be just as complex, refined, and downright delicious — no buzz required.

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.

Mixologist Samy Berdai of Daniel Boulud's Boulud Sud in New York shares his take on this iconic cocktail.

Tea sommelier Ann Sit from tea specialty establishment Fook Ming Tong in Hong Kong offers tips for choosing quality pu'er tea.

Trace the journey of this popular vinegar soda from the farmer’s market to the mass market.

The journey of how man’s most loyal drinking companion for the last 700 years became 2018’s biggest villain.

Belvedere is dispelling the notion of vodka as a flavourless spirit with its Single Estate Rye series showcasing Poland’s lush terroir.

The Australian craft beer brewery serves seven beers on tap as well as quirky house-brewed beers to go with food inspired by local dishes.

Out partying tonight? Here are some tips to help with potential hangovers.

Say cheers to an inventive line-up of cocktails that are imbued with flavours from around the world.