Add this topic to your myFT Digest for news straight to your inbox
‘The saffron sauce with the grilled cod was so delicious that not a drop was left’
Where to find a summery escape from the city
‘Living to 100 is the only way I’ll get even the faintest chance of eating a better dessert’
It’s back to 1930s Taipei at the glamorous new restaurant from the trio behind Bao
They have defiantly remained the same, ignoring decades of diet fads and concentrating on real Jewish soul food
‘Scallop marinated in cardamom, jasmine and apple granita was made truly inspirational by the addition of sake lees’
‘In that lovely room, the experience is cold’
Restructuring and international expansion boost company after 2 years of losses
As the economy becomes more dependent on tourism, chefs are rising to the challenge
‘This way of cooking would have died of its own absurdity a decade ago were it not for the fact that it’s ideal for competitive food TV’
Restaurants must offer memories, not just sustenance, the chef believes
One of France’s longest-running Michelin three-star restaurants is now resident in an architect-designed building
‘When you cook on charcoal, it doesn’t add flavour — I couldn’t detect smokiness in anything I ate here’
‘My memory of New York-Italian cooking is of copious food and low prices. That’s not the case here’
‘In the privacy of the mouth, the Lobster Thermidor tart is shockingly lascivious’
‘The crisp tostada with sea urchins, scallops and salsa was a fabulous combination’
‘Amazing food in a city that clings fiercely to a diversity that’s almost unmatched’
Pâtissiers are concentrating on single products, making and selling just one delicious temptation
The bleak, windswept Faroe Islands is an unusual place to run a restaurant – but one young chef who does has just won a Michelin star
Innovative design is a vital ingredient at these dining establishments
‘Well-chosen dishes and wines conspire to underline the collective experience behind Mere’
‘For many of us this place defines Soho. Not an iota of its original character has been lost and the food remains timeless too’
Notebook: The Kurdish impresario behind a culinary hub where food and politics meet
‘From our table we saw fire escapes, laundries and restaurants Dashiell Hammett might have recognised’
