Regional analysis and information from the foodservice industry in the Asia Pacific
Dim sum master Mak Kwai Pui is on course for global recognition with restaurant Tim Ho Wan, following the brand’s opening in Sydney, the first of its restaurants outside South-East Asia. Elly Earls meets the man behind the world’s least expensive Michelin-starred food
As Ramadan enters its final third, food entrepreneurs in Muslim areas will be preparing for 18th July when normal service resumes. The holy month poses unique challenges and opportunities to the foodservice industry. But but does the sector respond correctly?
China and Australia’s food and hospitality industries will be celebrating following the signing of the China-Australia Free Trade Agreement (ChAFTA) on 17 June, 10 years after negotiations began. Tom Lawrence reports on the impacts of the agreement on the foodservice sector
When Jacques Reymond realised his dream of opening his own restaurant in an elegant Melbourne mansion, he was free to evolve and develop his own cooking style. Jacklyn Lloyd discusses his influences from the past