Seafood

Under Hong Kong’s dazzling skyline, typhoon shelter crab stands out for its bold flavors and unmistakable character — an enduring icon of the city’s dining culture.

No dish gets Singaporeans talking — and sweating — quite like Chilli Crab, a national icon with a famously punchy mix of sweet, spicy, savory and tangy flavors.

Discover all the best seaside spots where you can pair your sunbathing with MICHELIN-approved dining.

Discover Hong Kong’s fishing village roots and celebrate the Dragon Boat Festival at the “fragrant harbor” of Aberdeen.

Rooted in centuries of culinary exchange, Malaysia’s seafood scene is a treasure trove of flavors. From fiery curries to tamarind-laced broths, these MICHELIN-recommended restaurants in Kuala Lumpur and Penang are must-stops for any seafood lover.

We spend a day with 71-year-old Goh Poh Kim, owner of famed Penang Hokkien mee institution, 888 Hokkien Mee.

Kaohsiung has endless seaside charms eager to be explored by travellers. For those who love the ocean, we have put together a dedicated travel guide to help you relish in the harbour city’s charm and navigate the streets and alleys of Kaohsiung to find amazing food to eat, places to stay, and things to do.

For their sophomore project, the Claud team ace the ocean.

5 deliciously fresh seafood restaurants awaiting you in Hanoi and Ho Chi Minh City.

In Hong Kong, autumn is the most anticipated season of the year, for both its cool weather and delicious seasonal crab dishes.

Here are some of the restaurants serving up sugar toads, gooseneck barnacles and firefly squid in the capital of the United States.

Chef Sun Kim of one-MICHELIN-starred Meta shares some tips for achieving restaurant-worthy pan-fried fish with beautifully crisp skin.

Steamed fish is a quintessential part of Cantonese cuisine. Hong Kong chef Leung Fai Hung dispenses advice on how to get the technique right.

Making your own fragrant lobster-infused oil is an easy, delicious way to add depth of flavour to many other dishes.

The search for his favourite fish brought Tan Ken Loon, owner of The Naked Finn, to this sleepy Japanese port town rich in history and local produce.

This prefecture in Japan is the least populous but produces the most crabs in the whole country.

Combining steaming and poaching, the French method of cooking à la nage partially submerges seafood in flavourful broth.

Executive sous chef Philippe Duc of Ash & Elm at InterContinental Singapore demonstrates how to shuck a scallop and cook up a restaurant-worthy starter.