Newsletters

What to expect at Sorrel

I become a chef because I wanted to share the food I love. Food—products, techniques, recipes—has been dramatically reinvented over the years and chefs have opened up the possibilities to create a sensory experience beyond mere taste.

$1,688 yu sheng

Is Jiang-Nan Chun’s $1,688 Luxurious Yu Sheng worth the moolah?

Sweet partnerships

The Ritz-Carlton, Hong Kong debuts a retail counter showcasing the best of haute pâtisserie by none other than pastry wonder Pierre Hermé.

What we’re sipping on: makgeolli at Joo

Korea’s oldest alcoholic beverage is back in fashion and Joo is just the spot to savour this home-brewed makgeolli.

The royal treatment

Take a romantic vacation for some much-needed couple time. Passport not necessary.

SUBSCRIBE

GET IT NOW

Download and read this month's December - January 2022 digital issues

SUBSCRIBE

PRINT

SUBSCRIBE

NEWSLETTER