Originally from Montreal, Canada, Rosval has been honing her culinary skills since the age of 15, accumulating over two decades of experience. She initially built her foundation in a modern French culinary environment in her hometown, later moving on to the mountainous region of British Columbia to serve as sous-chef under Melissa Craig. There, she deeply immersed herself in the “farm-to-table” philosophy, learning to observe her surroundings and utilize local ingredients.

Stepping into the Michelin two-star Spanish restaurantrespiración in Kanazawa feels like entering a heartfelt shonen anime, complete with laughter, tears, and camaraderie.

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, now celebrating its 25th year.

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 of Jiangnan culinary traditions while incorporating contemporary creativity to offer diners a unique gastronomic experience.

Sage has become one of the most popular restaurants in Shanghai this year, drawing significant attention. Its signature dish, the triple-crispy fried chicken leg, has attracted countless diners.

For this Nordic culinary trip in early summer, we drove from Copenhagen to the Österlen area in the south of Sweden, which took about two hours. The journey didn’t feel particularly long due to stops at various scenic spots along the way.

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 now on, his spatula might only be used to flip through textbooks, rather than food in a frying pan.

Of March, I was delighted to attend the "Asia's Best Food Power Women Lunch" at Lolla, a restaurant in Singapore, on the eve of Asia's 50 Best Restaurants awards ceremony.