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Ein Prosit: A Gathering of Global Culinary Titans
Twenty years after my last visit, I returned to Udine, Northern Italy, this time to join the five-day-long Ein Prosit Fiesta held annually in October,
Experiencing the Seasons of Toyama at Oryouri Fujii
In early September this year, I visited a series of “destination” restaurants in Toyama and Kanazawa, located in Japan’s Hokuriku region. Currently, there are several
Stellar Architect Features – Bill Bensley and Celia Chu
Shinta Mahni Wild by Bill Bensley & Jirachai Rendtong At the confluence of southwestern Cambodia’s Kirirom, Bokor and Cardamom National Parks is a bold eco-tourism
Hangzhou LVR: A Modern Interpretation of New Jiangnan Cuisine
Entering its tenth year, LVR (La Villa Restaurant), a modern Jiangnan cuisine restaurant located within the Seven Villas in Hangzhou, continues to uphold the essence
The List, World´s 50 Best 2024
Zeal at 4am in Taipei, I rarely stay up but make an exception for the hoteliers I truly admire. The announcement of the world’s 50
JW Marriott Phu Quoc, An Imaginative Utopia on a Virgin Island
As the Vietjet A321 traverses the ominous clouds above the mainland and approaches the runway in the Phu Quoc center, I am immediately mesmerized by the view of the verdant landscape against the azure ocean. Stepping out of the petit international airport, a JW Marriott grey minivan awaits, and I am chauffeured with comfort all the way down to the southern tip.
2024: A Look at Shanghai’s Restaurants Risen Against the Tide (Part 2)
Aside from R.O.W.T., which was mentioned in the previous article, another restaurant frequently cited by chefs in my “Where Do Chefs Eat?” segment is Sage.
2024: A Look at Shanghai’s Restaurants Risen Against the Tide
Recently, the news in the dining world has been rather pessimistic. However, good restaurants are still a necessity in the market. During the pandemic, all
André Chiang’s Collective Memories Lead to the Last Dance
Last month, André Chiang announced his upcoming retirement from the front line of the kitchen, officially stepping into the ranks of ‘honorably discharged’ chefs. From
