AS Tokyo gears up for the Olympics in July next year, there's no time like now to explore the dynamic capital and the rest of the Japan - one of the top must-go destinations for every traveller....

THEY'RE NOT TRYING to sell ice to the eskimos, but serving locally grown ingredients to Taiwanese diners proved harder than they thought when they were starting out, say chefs Richie Lin, Jimmy...

HAVING CHILDREN DOESN'T mean you're doomed to at least 10 years of eating kid-friendly burgers and pizzas. Although many fine dining restaurants have a no-kids policy, a growing number of them...

WHEN IT COMES to Filipino cuisine, it's hard to get past the stereotypes: balut (boiled duck foetus), adobo, sisig, bacalao and pancit are some that come to mind.

IF your view of Filipino food hasn't gone beyond the stereotypes of, say, balut, adobo or halo-halo, this Friday's issue of Weekend magazine will show you what Manila really has to offer.

SINGAPORE DINERS HAVE become so spoilt for choice that it isn’t enough for restaurants just to serve fresh and top quality ingredients, even if they cost a bomb. 

CORE by Clare Smyth and Mãos are part of a growing movement to showcase the wonderfully diverse faces of modern British cooking.

From progressive cuisine to traditional cooking, Catalan chefs stay true to their heritage while being in tune with the present.