Photo: Chef and YEYE founder Jianxing Xiao draws on three decades of culinary experience, family recipes and the refined traditions of Huaiyang cuisine. The Chef Bringing the Soul of Huaiyang Cooking to London Chef Jianxing Xiao brings decades of Chinese culinary training to London, combining Huaiyang and Shanghai traditions with handmade noodles, dumplings, seasonal dishes…
Photo: Shah F. Athar, the driving force behind the UK Curry Championships, has become an influential advocate for professional standards, chef development and British Asian hospitality. The Man Raising the Bar for Britain’s Curry Chefs Shah F. Athar discusses the UK Curry Championships, professional standards, chef development, industry challenges and his ambition to ensure British…
A Polished Room, Sizzling Starters And A Biryani With A Twist Indian Edge pairs a polished Kenilworth setting with confident Indian cooking, from crisp popadoms and sizzling mixed meats to a distinctive Hyderabadi lamb biryani served with contemporary flair and character. I n a Warwickshire town shaped by history, Indian Edge combines polished surroundings, familiar…
PHOTO: Chef Rohtash Kanwal brings together creativity, discipline and leadership as he builds a career shaped by modern hospitality and Asian flavours. Leadership, Asian Flavours And The Pursuit Of A Memorable Guest Experience Chef Rohtash Kanwal discusses leadership, authenticity, Asian flavours, sustainability and modern hospitality, revealing how discipline, creativity and teamwork shape his ambition to…
Chef and entrepreneur Jianxing Xiao, founder of YEYE, has been featured on the cover of Taste Asia magazine in recognition of his culinary journey, dedication to traditional Chinese cuisine and success in bringing authentic handmade dishes to London. The cover feature includes an exclusive interview exploring Xiao’s lifelong passion for cooking, his professional training in…
Photo: Chef and YEYE founder Jianxing Xiao draws on three decades of culinary experience, family recipes and the refined traditions of Huaiyang cuisine. The Chef Bringing the Soul of Huaiyang Cooking to London Chef Jianxing Xiao brings decades of Chinese culinary training to London, combining Huaiyang and Shanghai traditions with handmade noodles, dumplings, seasonal dishes…
Photo: Shah F. Athar, the driving force behind the UK Curry Championships, has become an influential advocate for professional standards, chef development and British Asian hospitality. The Man Raising the Bar for Britain’s Curry Chefs Shah F. Athar discusses the UK Curry Championships, professional standards, chef development, industry challenges and his ambition to ensure British…
A Polished Room, Sizzling Starters And A Biryani With A Twist Indian Edge pairs a polished Kenilworth setting with confident Indian cooking, from crisp popadoms and sizzling mixed meats to a distinctive Hyderabadi lamb biryani served with contemporary flair and character. I n a Warwickshire town shaped by history, Indian Edge combines polished surroundings, familiar…
PHOTO: Chef Rohtash Kanwal brings together creativity, discipline and leadership as he builds a career shaped by modern hospitality and Asian flavours. Leadership, Asian Flavours And The Pursuit Of A Memorable Guest Experience Chef Rohtash Kanwal discusses leadership, authenticity, Asian flavours, sustainability and modern hospitality, revealing how discipline, creativity and teamwork shape his ambition to…
PHOTO: Chef Steve Chew Kim Seng brings more than two decades of international experience to his role as Chef de Cuisine at Grand Hyatt Bali. Tradition, Reinvention And A Global Life In The Kitchen Across more than two decades and seven countries, Chef Steve Chew Kim Seng has built a global career rooted in Chinese…
Tradition, Freshness And A Taste For Reinvention Bombay Restaurant combines 45 years of family tradition with fresh ingredients, thoughtful hospitality and confident innovation, crowned by a distinctive Signature Sea Bass that brings unexpected flavours beautifully together. Bombay Restaurant Restaurateur Receives The Flavours Of Asia Award As His Signature Sea Bass Is Named Among The 2026…
Rising Chef Celebrated with The 2026 Best of Taste Asia and Flavours of Asia Award as Taste Asia’s Fourth Issue Reaches a Global Audience LONDON, UK — Chef Nigar Parvin has been selected as the cover personality of the fourth issue of Taste Asia magazine, marking another milestone in a culinary journey defined by ambition,…
How Media Shapes a Restaurant’s Reputation Digital advertising delivers reach, but media builds trust, reputation and authority. For restaurants, strong press relationships, local coverage, reviews and awards shape perception, strengthen visibility and support long-term growth. Read the aricle
After Visiting Nearly 70 Countries, One Truth About Food Still Endures Chef Steven Heap reflects on four decades of culinary excellence, celebrating Indian cuisine, global traditions, education, authenticity and the enduring belief that confidence, simplicity and heritage create exceptional food. F ew chefs embody the spirit of lifelong learning, culinary craftsmanship and cultural appreciation quite like…
