In March this year, I paid my first visit to Selection by Du, the flagship of “Amazing Chinese Cuisine” located on the Bund. It reminded me of my last conversation with Mr. Du four years ago. Time flies in the blink of an eye. Amazing Chinese Cuisine has now expanded to four branches, but one thing remains unchanged: Mr. Du Jianqing's obsession with quality, which is an unquestioned fact in the food community.

Earlier this year, I finally revisited Bangkok and had the pleasure of dining with Tam (Chaisiri Tassanakajohn), the co-founder of the acclaimed Nusara restaurant, who is also the younger brother of Le Du’s Chef Ton (Thitid Tassanakajohn). Since its opening in 2020, Nusara has proved hugely popular for its unique Thai cuisine and family-influenced culinary traditions, garnering a third place at last year's Asia's 50 Best Restaurants.

Earlier this year, I was on the way from Shenzhen to Hong Kong on a Sunday afternoon to meet up with a good friend. Having not visited Hong Kong for a while, I realised that many restaurants there are closed on Sundays.

A renowned Japanese cuisine restaurant originated in Shenzhen, Seiku has secured a place among gourmet circles. After establishing its Shanghai branch two years ago, it has finally made its way north to Beijing.

Lamdre, a plant-based restaurant in Beijing's bustling Sanlitun district, embraces an ambiance of tranquility through its symmetrical and minimalist design, creating an environment that embodies the Zen philosophy of purifying the mind and body.

Even the worldaround us is building more walls, globalization continues to flow through intangible things. Whether it's the fusion of various cuisines or the subtle tweaks made to local dishes in order to bring in other culinary traditions, one can see that a new generation of chefs is creating trends – each has a story behind.

Last year, a significant change swept through the restaurants at Wynn Palace in Macau. The beloved master Chef Tam Kwok Fung relocated to the former site of Sichuan Moon andunveiled a brand-new conceptual restaurant named Chef Tam’s Seasons.

A person who is able to do simple things to the fullest without being distracted can be called a shokunin (professional). But what is the definition of a person who goes beyond being professional?

Fengtian Restaurant, a Northeastern cuisine restaurant that originated in Shenyang has now made its first foray across a distance of nearly 3000 kilometers to Shenzhen, introducing an even more exquisite dining experience with the unveiling of FANHUA.

An architectural masterpiece of the century, the Duomo di Milano is hailed as one of the most beautiful Gothic churches in the world.