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What to know | Chuan Ya's New Seasonal Menu 'A Millennium of Ba-Shu, One Feast Across Ages' Retraces Official Sichuan Cuisine Craft
Living

What to know | Chuan Ya's New Seasonal Menu 'A Millennium of Ba-Shu, One Feast Across Ages' Retraces Official Sichuan Cuisine Craft

The key details: Michelin one-star restaurant Chuan Ya unveils a new seasonal menu by chef Wang Guozheng, drawing on Ba-Shu cuisine from the Han-Tang to Qing eras through dishes like liver-paste soup, chicken velvet, and oil-basted pigeon.

What to know | SLOWAVE Shifts from Fashion to Brewing, Bringing Millet Wine to Taiwan's Tables
Living

What to know | SLOWAVE Shifts from Fashion to Brewing, Bringing Millet Wine to Taiwan's Tables

The key details: SLOWAVE founder Hayden Chuang moved from fashion design into brewing, creating three millet wines now served exclusively at La Vie, Sawada and Hosu restaurants, with no retail sales yet.