Editor's note: Coinciding with the annual Hong Kong Sevens rugby tournament (March 28-30) CNN is profiling parts of Hong Kong in a special series.
Creative new takes on dim sum are a common trend in Hong Kong restaurants these days, particularly at the higher end, with chefs incorporating traditionally Western ingredients such as truffles, foie gras or Maine lobster.
At the same time, many classic dim sum dishes have fallen out of fashion, making them harder to find in the city.
The first thing offered to me at Suntory's Yamazaki whisky distillery - the birthplace of Japanese whisky - is a glass of water. It's so delicious it comes as a shock.
Even before the reason is explained to me, I'm asking: why does it taste so crisp, so different?
The distillery is surrounded by beautiful bamboo forests on a mountain - they must be getting to my brain.
When it comes to food movements, the word “local” is a rarity in Okinawa. That's because restaurants in Japan's southernmost prefecture have been doing the local thing long before it was trending - or even just trendy.
World-renowned for promoting health and longevity, traditional Okinawan cuisine uses primarily local ingredients. What's more, it's easy to find.
Despite being an object of culinary fascination around the world, balut is no beauty queen.
The 18-day-old fertilized duck egg - a snack widely eaten in the Philippines - has revolted even the most daring foodies with its carnal textures, earning it lofty rankings on many a "most disgusting/strange/terrifying food" list.
While food journalists commonly label balut as the Philippines' "much loved delicacy," in reality Filipinos are decidedly split over their nation's oft-sung snack.
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