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From Manila to the World: The Chefs Putting Filipino Cuisine on the Fine Dining Map
Michelin stars, global rankings, and a new wave of chefs are rewriting the story for this heritage cuisine
From Manila to the World: The Chefs Putting Filipino Cuisine on the Fine Dining Map
Michelin stars, global rankings, and a new wave of chefs are rewriting the story for this heritage cuisine
The Malaysian Startup Turning Coconut Flesh into a Clean-Label Kitchen Ingredient
CocoKami is a whole-ingredient, high-fibre coconut product with great foodservice potential, plus the bonus of being halal-certified and vegan.
Table for One: How The Solo Dining Boom is Reflecting in China’s Restaurant Industry
While solo dining has long been familiar in Japan, it is now rapidly gaining popularity in China. From single-portion pizzas to chef’s counter seating, eating alone is becoming commonplace, and restaurants are evolving to keep up.
Edible Beauty is Skincare’s Most Exciting New Frontier
As ingestible skincare blurs the line between the kitchen and the vanity, “edible beauty” and the inner beauty industry are becoming a global phenomenon
The dine-in comeback: It’s not about the food
How operators should look for differentiation in their dining rooms.
If you’re slow to innovate with loyalty you are losing the game
Legacy point of sale systems are good at what they do, and that’s it
More consumers seek high-protein, high-fiber foods as health trends shift
35% of consumers report eating more protein than a year ago, Technomic finds
Treat Staff Fairly: New World Saigon Hotel
Based in the heart of Ho Chi Minh City and part of Rosewood hotel group, New World Saigon hotel took their first Food Made Good evaluation in 2025, earning a fantastic two-star result. with a particularly high score under the ‘Treat Staff Fairly’ focus area. we asked hotel manager Ly Anh tuan to talk us through their progressive approach to managing people and how this supports business success.