Ahmed Aslam Ali, a Punjabi chef who grew up in Glasgow and opened a restaurant there, said he created what has become a British national dish after a customer said his chicken tikka was ‘too dry’.

The spout leaks everywhere, the handle crushes the fingers and the lid falls off all the time ... so why are we still using it in dim sum restaurants the world over?

What makes the coveted and costly delicacy so very appealing, and are white truffles really worth 10 times their black counterparts?

From David Bowie and Stanley Ho, to US presidents and their servicemen, old Hong Kong’s tailors made clothes for everyone – but are TST’s famous suit makers going out of fashion?

The ride, one of the city’s signature attractions, is getting an upgrade to allow bigger carriages to ferry still more tourists up the hill to enjoy the views

The site of some of Kowloon’s oldest buildings including the graceful Peninsula hotel, the buzzing shopping street remains popular with tourists – and the streetwise sales people that target them

More than just movies, these iconic venues once hosted live theatre and music – from The Beatles to Cantonese opera – but how many of these historic halls are still standing today?

Similar to the expression ‘Netflix and chill’, the brazen sexual connotation to ramyeon instant noodles has become a K-drama trope – so where did it start and what makes this recipe so saucy?

Shah Rukh Khan swore by Salman Khan’s recipe during lockdown, while local variants of the rice and meat dish are regularly enjoyed across South and East Asia

The colourful, multi-compartment box filled with sweets, fruits, nuts and seeds is a fixture in Chinese households during Lunar New Year, but what do the different snacks symbolise, and what auspicious qualities do they invite in the coming year? 

A New York Times ad sparked the latest skirmish in an ongoing dispute about the true origins of the beloved East Asian side dish – so what’s the truth of the matter?

Pizza makers from Naples, home of the original pizza, have travelled the world, opening schools and training locals to make authentic Neapolitan pizza. Some of these chefs have since opened their own pizzerias in Japan, South Korea and Taiwan.

Fermented walnuts, anchovies, ginger – the unlikely origins of ketchup, which isn’t really as American as apple pie, but instead has origins in Southeast Asia dating back to the 17th century

Leave it to Fortnum & Mason, with their 150 varieties, to offer the perfect posh cuppa, with tearista consultations and pairing notes

Before premium, brand-name mooncakes became the must-gift seasonal treat – there was the legend of moon goddess Chang’e and the folk tale about Ming Dynasty revolutionaries

Thai beef soup stock simmering for 45 years and a 3-century-old French stew – are perpetual dishes a lot of rot, or is it as they say flavour, flavour, flavour?

Nicknamed ‘fire water’ and served at up to 60 per cent ABV, the Middle Kingdom’s favoured liquor has been causing headaches for centuries – but how and where was this clear sorghum-based spirit born?

Filipinos have made a home all over the world, and as their most trusted brands have followed, they’ve earned legions of loyal new fans along the way

Mughal curry or Whitby fish dish? The origins of Scotch eggs is the subject of heated debate for Brits and Indians alike

Japanese records from the second century suggest salted fish fermented in rice was the origin of sushi, while Korea traces the wrapping of rice in seaweed back to the Joseon era

Ice cream can be traced back to 1200BC and Mesopotamia, and early versions were invented all over the world; the turning point came during the Renaissance when the modern gelato emerged.

Maybe MasterChef Australia judge Andy Allen was right to criticise ‘not crunchy’ deep-fried dumplings, after all

Fortune cookies are Japanese, prawn crackers Indonesian, everybody knows chow mein is American – but orange chicken might be more authentic than you think

Spring is the season of ‘rebirth’, the egg represents life itself, but did you know there is a kinky side to the Easter bunny?

With an estimated 100 billion bowls slurped down each year, instant ramen was first conceived of as a post-war necessity in Japan

The attachment of Swedes to their meatballs was clearly demonstrated when a furore broke out over Scandinavian Airlines’ advert suggesting that meatballs might not be so Swedish