This Thai chef couple has worked tirelessly behind the scenes opening top hotel restaurants, Long Chim, and supporting international students during COVID. Their first venue isn’t just the culmination of their experience – it’s deeply personal.
Whether you ask the owner of the world’s oldest restaurant or a consumer psychologist, the key to restaurant longevity remains the same. But how do “middle-aged” restaurants survive when diners only obsess over new openings and institutions?
Malaysians are queuing for char kway teow at Kakilang, a Melbourne restaurant run by a Penang family who has been making sesame oil since the Qing Dynasty era.
After refusing to pick a favourite restaurant her entire career, food writer Sofia Levin has finally found one. But there’s far more to what makes a favourite restaurant than what’s on the plate.
ChatGPT can write a menu, review a restaurant and regurgitate a press release into a news story. But will it replace food writers and public relations agencies? And how useful is it for small hospitality businesses?
As he approaches 10 million subscribers, YouTuber star Mark Wiens opens up about why he’d never be a food critic, the importance of family and whether or not he exaggerates his famous food reactions.