Curry up!
Hello,
Thai food has immense reach throughout the world, partly thanks to government backing, but an ongoing renaissance has seen it reach even greater heights both domestically and overseas. Japan is one such market that savvy Thai brands are expanding into, with the opening of two Thai-owned hotels—and their respective Thai restaurants—in Kyoto and Osaka late last year marking an important shift in how Thai cuisine is perceived by the Japanese. We looked deeper into this trend in our February issue, which you can read online here.
Also this week, we have pointers for where to eat on your upcoming ski trip to Niseko, we'll clue you into why you should be eating sea moss this year, and we unpack the renaissance of an heirloom rice varietal from Sarawak and how it's reviving Malaysian farming traditions.
Gavin Yeung
Senior Dining Editor, Tatler Hong Kong
Editor's Picks
A food lover’s guide to Niseko, Japan
A recent trip to Japan's winter capital has inspired our senior dining writer, gastronomically speaking
MORE DINING STORIES
Meet the 7 F&B tastemakers helping solidify Hong Kong’s position as one of Asia’s food capitals
Why tart cherry juice, ferments, and sea moss are this year’s superfoods to watch
How a Malaysian heirloom rice was rediscovered and is now making its way into the world of fine dining
Inside Legle Porcelain, the crockery brand creating bespoke tableware created for top restaurants across the globe
Tatler Tidbit 🍡
Chefs Kenichi Fujimoto of Sushi Fujimoto and Eric Räty of two-Michelin-starred Arbor are set to reunite for their second collaboration on March 6 and 7 at Sushi Fujimoto. Expect a masterful symphony of Nordic-Japanese and Edomae flavours. Book online here.
Around Asia
PHILIPPINES | Plant-based sisig? This Filipino food entrepreneur shares why plant-based alternatives are important
MALAYSIA | A guide to the best dim sum spots in Malaysia
SINGAPORE | The best Hainanese curry rice in Singapore, according to local chefs
