Down a narrow side street, a stone’s throw from Macao’s bustling Senado Square, a man selling congee – China’s ever-popular staple rice porridge – jumps out from behind a screen to serenade unsuspecting guests. While at first startling, his rendition of some favourite tunes soon attracts an admiring audience, a daily routine he has been doing for years. At the end of the impromptu performance, he adds that he likes to bring happiness to the faces of passersby, which roundly receives applause.

Regent Seven Seas Cruises has joined the plant-based cuisine movement as it prepares to add over 200 gourmet selections to its menus fleet-wide.

Nothing quite tops off a great meal better than a spectacular view. There’s just something about the backdrop of the Pacific Ocean or the twinkling of city lights that sets the perfect tone for a light lunch or an evening out. The organic ambiance of a breathtaking sight truly enhances one’s dining experience and adds a touch of sophistication to any date or casual outing.

PIIN, an independent wine restaurant established by the owners of two of Burgundy’s most impressive domaines – Château de Meursault and Château de Marsannay – is set to open mid-April.

Aman Venice has introduced the Palazzo Kitchen Table, a unique dining venue overlooking the garden of the 16th-century palazzo, as well as a calendar of themed dinners and culinary events held in this intimate new setting. A world-renowned chef will host each gathering, celebrating different locally sourced and sustainable ingredients.

Sydney’s newest five-star luxury hotel, Sofitel Sydney Darling Harbour, this week launched a reconfigured restaurant. The changes come with the appointment of a new Executive Chef, Eric Costille and Chef de Cuisine, Jordan Hajek, both trained at renowned Michelin-starred restaurants, such as Paul Bocuse, Georges Blanc and noma in Copenhagen. Together, they are leading the modern luxury hotel into a new culinary era, introducing a new menu inspired by the flavours of Provence and the city of Marseille, the epitome of vibrant waterside sophistication.

Silversea Cruises will roll out a new culinary enrichment program in mid-2020, dubbed S.A.L.T. (an acronym of ‘Sea and Land Taste’). The program has been crafted with immersive culinary experiences in mind and designed in collaboration with Adam Sachs, a multi-award winning Journalist and former Editor-in-Chief at a leading culinary magazine. Silversea’s Sea and Land Taste project will enable guests to travel deeper through a range of culinary insights, once it is inaugurated with the launch of Silver Moon in August 2020.

The Star Sydney has revealed a new signature restaurant, Chuuka, with two rising young culinary talents teaming up to take over the iconic location in Jones Bay Wharf, Pyrmont, that was previously home to Flying Fish.

The one Michelin-starred Rech by Alain Ducasse welcomes guest chef Jocelyn Herland, executive chef, Hôtel Le Meurice, Paris for “April in Paris” Dinners from 9–11 April. It will showcase a five-course menu (at HK$1,688 + 10% service per person) with iconic dishes from two Michelin-starred le Meurice Alain Ducasse, along with Jocelyn’s personal signature dishes, all created with the finest seasonal produce.

Pimalai Resort & Spa has invited Bruno Menard, the celebrated French chef who was once awarded three Michelin stars, back to the pure shores of southern Thailand to host his second annual “Gastronomic Journey”.

From the Namibian bush to Lisbon’s posh city centre, from the Michelin Guide’s London headquarters converted to a restaurant to the palms of Quito’s historic district, all of Relais & Châteaux new members has a deep desire to share their story and their local heritage. They offer to travellers places where nature is a precious resource to be preserved, where healthy, local cuisine is a watchword, and where well-being is a must. 

Lindblad Expeditions is continuing its founding commitment to and well-earned reputation for trailblazing with a first-of-its-kind Farm-to-Table culinary program.