DISCOVERING
     HOSPITALITY

L’Epiciere, as the name suggests, is a French restaurant, one which serves up a delightful menu that made our visit one to remember. The owner/manager is French, and he has trained his staff impeccably. The service is excellent.

Younger drinkers have not abandoned wine. They have simply redrafted the terms of the relationship. Understanding what they want and why they are willing to spend for it may be the most commercially important question our industry faces right now.

Renowned French chef Gilles Galli will travel from Nha Trang to Ho Chi Minh City this Saturday to collaborate with Chef Sakal Phoeung for an exclusive Guest Chef Dinner at PTi Saigon, celebrating the vibrant culinary traditions of the French Riviera and the Mediterranean coast.

A familiar Filipino favorite found a new expression at the Manila Foods and Beverages Expo (MAFBEX) 2026 as Chef See Cheong Yan, Academic Culinary Head of Enderun Colleges, reimagined the beloved kinilaw through a global culinary lens, transforming a homey dish that celebrates both Filipino heritage and international technique.

As my summer trip around England was coming to an end, I sat down and shared a delightful bottle of Pinot Grigio with an old friend and former work colleague, Chef Robert Johnston, to find out more about some famous old, but still popular, English classic dishes that were amongst his all time favourites.

Wine has a habit of presenting itself as a finished thing. Pour it correctly, serve it at the right temperature, pair it with the appropriate dish, and the experience completes itself. This is, broadly speaking, true of the finest bottles in the finest circumstances. It is not, however, the whole story of how wine has been consumed across most of its history.

The city lines both banks of the famous River Avon and is spectacular in both look and appeal, and much of the appeal for me was the superb choice of excellent restaurants. Spoilt for choice understates what Bristol has on offer.

In much of Britain's professional drinks world, cider occupied an awkward space: tolerated, occasionally celebrated in a rustic sort of way, but rarely taken seriously as a category capable of competing with fine wine. I was born in Cardiff City in Wales, and have always appreciated a good West Country cider, so am happy that, it seems, that era is quietly but definitively coming to an end.

Bouchon Racine was recently crowned the UK’s Best Restaurant at the 2026 National Restaurant Awards.

This exclusive culinary gala brought together renowned chefs from Vietnam and across Asia for an extraordinary fine dining experience

Among the distinguished chefs participating is Chef Gilles Galli, Executive Chef of Vinpearl Nha Trang.

The best sommeliers possessed an almost mythical ability to remember vintages, monitor drinking windows, track inventory, anticipate guest preferences, and maximize profitability from a cellar that often represented hundreds of thousands—or even millions—of dollars in inventory.

This June, guests are invited to experience a dynamic lineup of culinary celebrations, cultural highlights, and curated stay offers in honor of Father’s Day, Philippine Independence Day, Pride Month, and the launch of a contemporary art exhibition.

The new restaurant will accommodate approximately 60 diners and will continue HOP’s established format of combining quick service with fresh, made-to-order Vietnamese cuisine. The menu will feature a selection of signature dishes, including rice boxes, pho, noodle salads and bánh mì, alongside a variety of small plates and beverages inspired by Vietnamese street food culture.

you may stumble upon restaurants that serve steaks in many places all over the island, but Kawayan’s pan grilled prime US beef platter is one meal not to be missed.

One example I know is Rj Lumawag, an award-winning journalist based in Davao, Philippines.

How digital voices are reshaping wine culture, and what every hospitality professional needs to know. I have spent the better part of three decades standing in cellars, scribbling notes, and debating the merits of one vintage over another with people who have spent equal amounts of time doing exactly the same thing. I have passed examinations that required me to identify grape variety, region, and year from a single blind pour. I can wax at length on the structural poetry of

Originally formed in the northern part of the Manila, Talabar Kitchen & Café is now bringing the fun from their Quezon City branch to Alabang with special music nights, DJ’s, free shots, and a whole lot of singing and dancing. Here’s a quick look at the food, drinks, and fun to be had at Talabar.

There is a moment in nearly every dinner service when a guest pauses mid-menu, glances at the wine list, and invokes one of the most durable pieces of culinary wisdom ever passed down a dining table: white wine with fish, red wine with meat. The rule lands with the comfortable authority of received truth, sensible, seemingly scientific, and not something one easily argues against in polite company.

To say 2025 was challenging for the restaurant and hospitality industry would be an understatement. The sector relies on discretionary spending, and the protracted cost-of-living crisis has placed enormous pressure on an industry still finding its post-pandemic footing.