There is a certain kind of longing that only food can answer. For Chef Barry Quek, it began quietly, in a foreign city, with the simple act of cooking dishes that reminded him of home. What followed was not a reinvention, but a return — one that would come to reshape how Singaporean cuisine is understood in Hong Kong. 

In 2026, food is no longer defined by flavour alone. Across kitchens, vineyards, and cultural landscapes, a more thoughtful era emerges, where sustainability, technology, and storytelling converge to reshape not only what we eat, but how we experience and understand it.