I wonder if Chef Zor Tan would mind it if I said his cooking is new Chinese cuisine.

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.

Opportunities to visit Singapore may be scarce, but every time I do, Odette restaurant always comes to mind. The exquisite cuisine and refined dishes have left a lasting impression on me, while the elegant and minimalist ambiance continues to captivate me. At Odette, I had the pleasure of savoring the unique and delicate French cuisine crafted by Chef Julien Royer. The service, as well as the food, moved me and filled me with warmth.

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.

Jordnær's story is not your average restaurant story. It's the tale of a former gang member who found the right path in life through unconditional love for his wife and gastronomy, and within just seven years, created a three Michelin-starred restaurant in a modest three-star hotel in the suburbs of Copenhagen while also caring for six children. It's pure talent and dedication. It's a drama and a fairytale. It's a love story—now three Michelin-starred.

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.

Interviewing Mr.Weng Yongjun, the founder of Yong Fu, at the North Bund restaurant in Shanghai, sparked a great interest in his culinary career and profound culinary philosophy.