Top chefs across Asia are innovating with white truffles, an expensive and decadent ingredient, in a variety of dishes. Andrea Zamboni of Hong Kong's Radical Chic appreciates the truffle's enhancement of dishes and its terroir connection. Chefs like Vincent Thierry of Bangkok's Chef's Table and Tam Kwok-fung of Macau's Wing Lei Palace are incorporating truffles into both traditional and novel dishes, including vegetarian appetizers and Chinese cuisine. Desserts are also a new frontier for truffle use, with creations from Hong Kong's Howard's Gourmet and Castellana. The chefs' creations reflect a deep appreciation for the ingredient's unique flavor and ability to elevate a dish.

Hong Kong's top chefs are increasingly adopting sustainable practices in fine dining. Richard Ekkebus of The Landmark Mandarin Oriental has a seven-point manifesto for Amber, emphasizing minimal environmental harm and ESG performance. Michael Smith of Moxie focuses on regenerative sourcing from local farms, while Vicky Lau's Mora champions a 'bean-to-table' concept with sustainable soybeans. Roganic also prioritizes sustainable seafood and has introduced recycling initiatives. These chefs believe that sustainable practices not only benefit the environment but also enhance the taste and nutrition of dishes.

Hong Kong boasts a vibrant martini bar scene, with establishments like Argo at Four Seasons and Darkside at Rosewood Hotel offering classic and innovative takes on the cocktail. Beverage experts like John Nugent and Lorenzo Antinori emphasize the martini's timeless appeal and the creative possibilities it presents. Signature drinks such as the K&B Martini and the Argo Martini showcase unique ingredients and methods, while bars like Terrible Baby introduce 'new classics' like the Pornstar and Espresso martinis. The article suggests that the martini's evolution ensures its enduring popularity.

Balut, a fertilized duck egg, is a popular street food in the Philippines, believed to have aphrodisiac properties and health benefits. It was introduced by Chinese traders in the 16th century and has since become a national food. While some find the taste and texture challenging, others enjoy it with beer or in dishes like sorpresa de balut and balut sisig. The food's cultural significance and nutritional value are highlighted, despite its potentially off-putting appearance to some.

Bird's nest, a delicacy in Chinese cuisine, is gaining popularity among millennials in China due to its perceived health benefits, such as promoting cell regeneration and enhancing immunity. Despite its high cost and the lack of scientific evidence to support all the health claims, bird's nest dishes are featured in premium restaurants like Wing Lei Palace in Wynn Palace, Macau, and Man Wah in Mandarin Oriental, Hong Kong. The nests, made from viscous mucus, are harvested from farmed sources in Indonesia and Malaysia. While the cultural significance of bird's nest is clear, the actual health benefits remain unconfirmed.

Vietnamese spring rolls, known as gỏi cuốn, nem cuốn, and bánh cuốn in different regions of Vietnam, are a culinary staple with Chinese origins. Chef Peter Cuong Franklin of Anan Saigon and Nhau Nhau in Ho Chi Minh City explains that while the dish has been adapted to Vietnamese tastes, it traditionally consists of rice paper filled with rice vermicelli, raw vegetables, fresh herbs, and protein, served with a regional dipping sauce. Hien Huynh of The Nam Hai Cooking Academy emphasizes the importance of freshness in ingredients and preparation. The dish's global popularity is attributed to its fresh, healthy qualities, and it represents a snapshot of Vietnamese local life.

Chicken tikka masala, a dish popular in the UK, is often believed to have been created by a Bangladeshi chef improvising with tomato soup to satisfy a customer. The story has many variations, with one claim tracing its origin to the Shish Mahal restaurant in Glasgow in 1971. The dish's tikka component dates back 5,000 years to the Mughal dynasty, where it was developed to avoid choking on chicken bones. Despite its popularity in the West, experts like Ashutosh Bisht and Satpal Sharma consider chicken tikka masala to be Indian at heart, with its ingredients and cooking techniques rooted in Indian cuisine.

Singapore is gearing up for the Formula One Grand Prix, featuring the world's only night race and support races like the Ferrari Challenge Asia-Pacific, TCR International Series, and Porsche Carrera Cup Asia. Changes to the event aim to enhance excitement, with a challenging track that includes 23 tight corners. The event also offers concerts with international artists like KC and The Sunshine Band, Kylie Minogue, and Imagine Dragons, coinciding with the Mid-Autumn long weekend. Travel packages are available, and visitors can enjoy various attractions like the National Gallery Singapore, the Singapore International Festival of Arts, and indoor skydiving at iFly Singapore, among others.

The article discusses the importance of sustainability in the culinary industry, emphasizing the need for a shift towards recovery and reclamation for the longevity of restaurants and the well-being of the planet. Chef Darren MacLean highlights that the concept of sustainability is not just a buzzword but a necessary foundation for the future. The article suggests that the culinary industry must evolve in what it serves to diners, implying a change in menus and food sourcing practices to address environmental concerns and ensure the sustainability of the industry.