Chef To Kwok Wai: Merging tradition and innovation at Yu Yuan

“It is about rooting myself in tradition while constantly innovating to reinvent the contemporary dining experience. I believe in respecting traditional methods and recipes, but also in evolving them with the times and in response to the expectations of diners,” says To Kwok Wai, defining his culinary philosophy. To is the head chef of Yu Yuan, the Cantonese fine-dining restaurant at Four Seasons Hotel Seoul. By focusing on accentuating the natural taste of the ingredients, just as traditional C

June 12, 2025

'Thai-lightful' experience at Horapa

We all know the feeling of missing the taste of our last holiday destination. Whether it was a local dish you stumbled upon in a side street or a flavor that just doesn't taste the same at home, food has a way of sticking with you long after the trip ends. That could be the fish and chips you had in England, the tapas you grazed on in Spain or those perfectly crispy samosas you couldn't stop eating in India. You might even find yourself trying to replicate it in your kitchen. For those whose tas

June 7, 2025