Most salt is industrially processed but in Bali, it is won from the sea by farmers who harvest it by hand. The tradition has been handed down for generations, but it is now a dying art.

Chef and cookbook author Grace Choy tells Kate Whitehead about her ‘simple’ childhood above the family’s mahjong shop in Hong Kong and how itchy feet have led her to Tokyo.

French bakers cooked the world’s longest baguette on Sunday at 140.53 metres, reclaiming a record for one of the nation’s best-known emblems taken by Italy for five years.

With first year fees of US$215,000, the Aman Club on New York’s Fifth Avenue is sure to attract only the city’s wealthiest and most influential clientele – here’s what you can expect inside …

The 2024 Paris Olympics is going all out in its food offerings for athletes, with hundreds of new recipes created that focus on sustainability, diversity and showing what ‘French cuisine is about’.

The first-ever Capella property in the Greater Bay Area will feature 57 suites and 36 unique ‘sky villas’ spread across 17 floors, plus interiors by Paris-based firm Moinard Betaille

Every year, Britain’s eccentric Dalemain World Marmalade Awards attract entries from around the world made with a variety of ingredients, and strengthen the global ‘marmalade family’.

On Hong Kong’s Cheung Chau island, hip cafes and restaurants exist alongside traditional vendors selling noodles, seafood and dumplings. We’ve selected 15 of the best ones to try on your next visit.

AI was used to test 260 billion billion ingredient combinations for a plant-based mock turtle soup. The process was filmed for a documentary, Not Turtle, to raise awareness about the endangered animals.

Celebs like Gwyneth Paltrow, Kylie Jenner and Bella Hadid lifted matcha’s profile in the way the Olsen twins did for Starbucks coffee years ago – and now the world is in on the fad

Hong Kong diners are spoiled for choice for new restaurants to try in May. Here are 10 must-visit places that serve Japanese favourites, Korean chicken, banh mi, Singaporean pizza and more.

Food writer Annabel Jackson reveals where she goes in Macau for Portuguese seafood rice, Macanese crab curry and minchi, a favourite Hong Kong restaurant, and a go-to place for cheese in London.

Beyoncé, Kris Jenner, Madonna and Adam Sandler all employ private chefs to cook for them – but what do we know about the chefs themselves?

Yum China Holdings, which owns the KFC and Pizza Hut restaurant chains in mainland China, plans to open more stores in ‘untapped’ parts of the country where it hopes its low-price strategy will appeal to vast numbers of less affluent customers.

Austrian artist Andreas Joska-Sutanto has been cutting up Hitler’s Mein Kampf letter by letter for the past eight years and recycling them to make a cookbook, with recipes for pizza, tiramisu and other dishes.

With Japanese ramen growing in popularity around the world, overseas visitors to Tokyo join a tour to sample regional versions of the wheat noodle dish and learn about customs and ramen’s Chinese roots.

The inaugural Wynn Signature Chinese Wine Awards saw more than 700 submissions from nearly 200 wineries, with prizes for best wine overall and in categories for red, white, sweet, best value and more.

The Post tries three 7-Eleven branches with on-site snack bars and gets conflicting answers on whether food bought from them can be eaten inside.

From Italy to Japan, a growing number of chefs around the world are borrowing techniques, recipes and ingredients from Cantonese cuisine – but is it a threat to the food’s authenticity?

Isaac McHale, the chef behind two-Michelin-star The Clove Club in London, was in Hong Kong recently, and spoke about why he loves the city, and the painstaking process behind his signature sardine dish.

Before the dalgona trend, coffee nerds and purists turned their noses up at instant coffee granules – now, some are making their own. Can Blue Bottle’s instant espresso match the real thing?

The hotel melds Japanese sensibilities with Scandinavian design – and is just a short walk from Tokyo’s hip Harajuku and Shibuya

Acclaimed chef Alain Ducasse reveals why he isn’t thinking of opening another restaurant in Hong Kong, and his hopes of earning a third Michelin star for his Macau restaurant Alain Ducasse at Morpheus.

In Argentina no industry can escape its high inflation, but in Buenos Aires cocktail bars are overcoming supply problems by using alternative local ingredients to create new cocktails and vermouths.

Are you guilty of stress eating or do you eat because you are hungry? There’s an easy way to find out, say scientists in Hong Kong. Their goal? To show the benefits of mindful eating, and how to do it.