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.

The most influential restaurant of this generation, noma, has been named the best restaurant in the world five times, changing the global perception of Nordic cuisine. Since its opening in 2003, after more than 20 years, it announced it would cease public operations at its peak and transition to a new model, which is regrettable. As the seafood season approaches, I have been looking forward to this for a long time.

Entering through a two-ton bronze door leading to a mysterious world, created by Danish artist Maria Rubinke and named "I Found Myself Within a Forest Dark," we were greeted by enthusiastic staff.

Shanghai Full House is not merely an upgraded version of The Hut, but a completely new and independent concept: a fusion of Sichuan and Huaiyang Cuisine.