Take advantage of the chance to enjoy Vietnamese cuisine at Va Va Voom, with an authentic Vietnamese Chef behind the delicious creations that makes mouths water.

Reinventing classic Asian dishes is a daunting task, but for Singaporean chef Muhammad Haikal Johari, it was a matter of tweaking the ingredients.

While much of the fun of traveling revolves around new experiences, even the most adventurous explorers may draw the line at trying certain foods.

Although a sign hanging on the door still says "Members Only", the Purple Jade Country Club's F&B Center is now open to everybody.　　

Top restaurants find ways to deliver this winter classic with style, Ye Jun discovers. Hot pot might well be the ideal way to dine out, especially as one wants to warm up from the chilly winds of winter. The best thing about it is the diversity of ingredients - you can put almost everything in the pot and boil, and dip in a sauce of any flavor.

The fusion of cuisines can be a work of art, or a total mess. In the hands of a master chef, the union can sparkle, Ye Jun discovers.

Patara Fine Thai Cuisine's first China branch serves classic Thai dishes especially geared to local customers.

Beijing could arguably have more restaurants than any city in the world and most start-ups come crashing down within months of their opening their doors.

Not all rice is made equal. There is the long-grain Thai fragrant rice, the short, starchy "pearl" rice, the yellow-green and deep purple rice grains of the southwest and the much-loved, much sought-after Dongbei rice from the north-eastern tip of China.

If you've ever puzzled over the perfect wine for Thai tom yum soup or south Indian fish curry, a book by Asia's only master of wine takes the guess-work out of pairing an essentially Western drink with Oriental food.

As Pakistanis face an acute shortage of sugar, some families have found an easily available alternative to sweeten their tea: instead of a spoonful of sugar, they dissolve sweets in their tea.

It's the Thai Water Splashing Festival in a few days (April 13 to 15), and the festivities have already started.

Susu, Beijing's newest and arguably best Vietnamese restaurant, is set in a charming and beautifully restored courtyard house in a secluded side street off Qianliang Hutong, the fabulous venue and wonderful food combining to provide one of the best dining experiences in the city.

In the warmer southern climes, April is when cabbages glow green and the carrots shine like bright orange batons. The bamboos, too, will be sending up creamy yellow tender shoots that can be harvested every morning.

Asian delicacies. Scene a Cafe at China World Hotel is serving up a noodle feast - from Beijing noodles to Singaporean laksa - and wok dishes.

According to a survey by the Da Zhong Dian Ping website, hot pot is Beijingers' top choice and the average bill for eating out in the capital, about 50 yuan per person, is the highest of the five cities, including Shanghai, Guangzhou, Nanjing and Hangzhou.