China steps up arrivals checks on travelers from Singapore

China's quarantine authorities said on Thursday they have been increasing health screenings of travelers arriving from Singapore amid an outbreak of Zika in small city-state.

IN BRIEF (Page 23)

Dining in the lap of mercedes luxury

It is not uncommon to hear that a fashion retailer has opened a cafe or a restaurant to add to its store, and here you can think of Burberry, Gucci, Armani, Ralph Lauren, to name only a few. Finding a place to sit down and enjoy food at a florist's or at a bookstore is not exactly new either.

Eat beat

Angus steaks give a good run

Where buns fill a gap and breakfast is a no-brainer

China's time-honored baozi (steamed buns with fillings) brand Goubuli has opened a new modern fast-food outlet in Beijing, a brand that offers something slightly different to Goubuli's traditional chain restaurants.

Competition brewing for afternoon teas

Tradition gets a makeover as a war for customers wages

Korean food made simple? Yes, it's possible, says Judy Joo

The American palate has gotten sophisticated enough that kimchee is considered a health food and bibimbap can be ordered alongside mac and cheese.

Singapore's cuisine: a cultural melting pot

From Peranakan food, to curry fish head, the island nation's culinary offerings are linked to its immigrants

Taking the farm route to revive traditional, indigenous fare

Bjorn Low never expected that he would one day be involved in the revival of Singapore's culinary traditions.

Strong whiff of ethnic culture

It's a city built amid mountain ranges. Tucked away from the Qinghai-Tibet Plateau, the city grabbed the world's attention when a massive earthquake convulsed it in 2010.

Cuba sees tourism rise, French will renovate Havana airport

More than 2 million tourists have visited Cuba this year, state media said last Wednesday, putting the country on track for a record number of visitors bringing badly needed cash to an economy facing a sharp reduction in subsidized oil from its chief ally, Venezuela.

Cannabis chef takes fine dining to new high

Christopher Sayegh holds up two syringes filled with cannabis compound, primed to pump tiny amounts into a pomegranate sorbet, or a juicy cut of Wagyu Japanese beef as part of a bold new sensory experiment.