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newsletter

Opinion

Inside Bangkok’s World Gourmet Festival, where top chefs share the kitchen

Cantonese cuisine gets a contemporary makeover at The Eight in the Grand Lisboa Macau

The culinary science behind baked stuffed crab shell at Hong Kong’s T’ang Court

Service! How a new digital platform in Hong Kong, Shift Happens, is tackling the staffing crisis in hospitality

Hong Kong bar trends in 2026: comfort, classics and mindful drinking

Wu Shicun on why Beijing will not rule out Scarborough Shoal construction

Leading Chinese expert says more fixed facilities could be built in the South China Sea if ‘external forces leave us no choice’.


Zheng Yongnian on Trump, Venezuela and why China doesn’t want ‘a separate kitchen’

Political scientist says the Western-led global order remains useful, and the Belt and Road Initiative isn’t a geopolitical project.


Liu Qian on Chinese innovation, the US rivalry and women holding up half the sky

Economist, business executive advocates looking beyond geopolitics, avoiding policy pitfalls and building a culture that celebrates success.


Fuchsia Dunlop tells how she fell for China’s cuisine and names her perfect dish

The influential writer and chef’s first book is credited with bringing Sichuan’s fiery and aromatic dishes to world attention.


80 years on from WWII, China’s interests lie in peaceful Asia-Pacific: Rana Mitter

The Harvard expert says that if trends continue, the region could be a bigger driver of the global economy than it is now.


Jeffrey Sachs says US sabre-rattling at China can become self-fulfilling prophecy of war

American economist sees China as key to the global energy transition to zero-carbon energy, especially in markets outside US and Europe.


Open Questions series

China

Infographics

Science