Pandan perfect
Ding Dong’s head bartender Kamil Foltan infuses strong local flavours to create a palatable liquid version of kueh salat.
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.