Victoria Burrows

2 weeks ago | scmp.com | Victoria Burrows

In the first episode of television series Mr Lyan’s Taste Trips, the eponymous British bartender goes behind the scenes at the first malt whisky distillery to open in Japan a century ago. The host, whose actual name is Ryan Chetiyawardana, meets Shinji Fukuyo, master blender at Yamazaki Distillery in Osaka.

1 month ago | theworlds50best.com | Victoria Burrows |William Thomas Drew |Emma Sleight |Rachael Hogg

The team at Wing anticipates a diner’s every wish and delivers a tailored experience based on subtle cues. Newly crowned as the winner of the Gin Mare Art of Hospitality Award 2025, chef-owner Vicky Cheng discusses personalisation, storytelling and what’s really important when it comes to recruiting new people. As a boy, chef Vicky Cheng would often fight with his siblings for the teapot at family meals. In Chinese culture, pouring tea for the table is a sign of respect.

1 month ago | scmp.com | Victoria Burrows

At two-Michelin-starred Alchemist, the immersive dining hotspot in Copenhagen, Danish chef Rasmus Munk serves his take on shrimp toast, a Hong Kong classic. Here, it’s called Crab Toast, looks more like a tartlet, and comprises a thin piece of bread roasted in Japanese sesame oil and topped with scallop, sesame oil, crab roe and tomalley, the crab’s digestive organs.

1 month ago | scmp.com | Victoria Burrows

Italian chef Giuliano Baldessari likes to wear a rubber fetish suit in the kitchen. The skin-tight shiny black latex covers him from head to fingers to feet, leaving only his eyes and mouth exposed. He does not wear the rubber for kicks. It is, for him, a sort of therapy. Since childhood, Baldessari, now 47, has struggled with hyperactivity. A difficult upbringing only exacerbated his inability to process complex emotions and focus on tasks in front of him.

2 months ago | scmp.com | Victoria Burrows

Inside the sleek, minimalist interior of FZN by Björn Frantzén in Dubai, executive chef Torsten Vildgaard serves a small bowl of XO sauce with the main course of barbecued duck and foie gras. The sauce has deep umami flavours balanced by a caramelised sweetness and a hint of earthiness, a sigh of smoke underneath it all – heavenly when slathered on the pillowy bread that arrives alongside the duck.