Our theme, woven throughout the issue, is a celebration of our planet’s generous and nourishing bounty. Three cover stories span the globe to survey a profusion of wonderful things to eat from sea, land, and soil. We sample delicious foods that not only sustain our bodies, but also delight our senses, inform our cultures, and bring families and friends together in good times around the table.

TK54’s evocative title, Forests Blue , is suggested by our featured travel destination, Japan’s Aomori Prefecture, whose name translates as “blue forest.”

This issue highlights the remarkable resilience of a global F&B industry that after years of setback is finally able to gather and celebrate significant events like the Michelin and Asia’s 50 Best Restaurants awards, the Black Pearl Diamond campaign, and the launch of the Perrier-Jouët Society.

“All things under the sun will flourish when harmony prevails,” said ancient Chinese philosopher Xun Zi. Throughout China’s history and to the present day, harmony has remained one of the nation’s essential cultural values. In this issue, With the Grain, TK examines how this unifying principle of balance has influenced not only Chinese culture and cuisine but also the wider world beyond.

In this issue, themed For the Earth and the largest in TK’s ten-year history, we celebrate the work that chefs, winemakers, entrepreneurs and other innovators are doing to create a more sustainable future.

Welcome to Tasting Kitchen and our fiftieth issue, A Taste of Home. Chinese New Year is a time for family gatherings and honoured culinary traditions. In our cover story, we spend a day with someone who is a master of both, renowned home banquet chef Teresa Yiu, also known as Dashijie.

In this issue, TK49, Stars Ascending, we take a soaring survey of the market, sharing stories from some of the most inspiring and innovative chefs in Asia and across the world.

In this issue, Looking East, we celebrate the rising stars of Asia across the worlds of art, design, and gastronomy.

In this issue, Road of Stories, we take a culinary and cultural journey across China and along one of its most iconic historic trading routes, which linked the great civilizations of China and Rome.

In recent months, most travel experiences have been by necessity vicarious, and in this issue, Pride of Jalisco, we’re honored to transport our readers to one of the world’s most unforgettable destinations, the state of Jalisco on the western coast of Mexico. Jalisco is famous for its mariachi, its murals, its rodeos, and its tequila, and TK finds time for all of these and more.

In this issue, Thunder Dragon Land, we explore one of the world’s most fascinating and well-preserved countries.

We open this issue, Heart of Italy, with three stories about contemporary artisans and their creative interpretations of Italy’s ancient ceramic traditions. Next, we take a car, boat, and walking tour through Franciacorta, the beautifully scenic area of Lombardy that has been producing sparkling wines for centuries. Today, the world-class wines known as Franciacorta, focusing on small production and high quality, are hidden treasures whose cachet is quickly growing beyond the boundaries of Italy.

TK has been honored to collaborate with the Niseko Tourism Board in creating North to Niseko, this special issue to be distributed at the region’s upcoming G20 tourism summit.

This issue is about chefs and artists and bartenders who have dared to stray from well-trodden paths. Instead of seeking inspiration in the carefully curated and cultivated, they would rather find it in the wild.

This issue, Roads to Siam, is about artists and chefs and restaurateurs, creators who have followed a diversity of paths but who share a common inspiration: the endlessly fascinating country of Thailand.

This issue celebrates the spectacular wines, gastronomy, and culture of South Africa.

The blue agave is the only variety of the succulent plant that Mexican federal law permits in the production of tequila. At harvest, its thick spiny leaves are cut away to reveal the heart, the piña, the rich source of sugars that are cooked, fermented, and distilled into the storied spirit.

In this issue, Circle of Time, we share stories of a number of culinary and wine professionals at various points in their careers, following chefs and chefs de cave through arcs of inspiration, development, achievement, transition, and legacy.

Famously  described  as  “the  windy  edge  of  nowhere,”  the  Faroe  Islands  is  one  of  the  most  remarkable  destinations  that Tasting  Kitchen has  had  the  pleasure  to  feature.  It’s  a  land  filled  with  natural  beauty  and  bounty,  and  this  issue  explores  the  nation’s  art,  design,  landscape,  and  cuisine  –  and,  of  course,  its  world-renowned  abundance  of  fresh  seafood.

In  this  issue,  From  the  Vine,  TK celebrates  the  glory  of  the  grape  and  the  bounty  that  flows  from  it.

This special issue, A Land Between, represents a broad collaboration between Turkish Airlines, the Turkish Tourism Board, and TK. 

Its theme is a fascinating country of complex juxtapositions – past and present, religious and secular, East and West.

Chef André Chiang shocked the global culinary community when he announced on 11 October 2017 that he would be closing Restaurant André on 14 February 2018. Over its seven-year run, the restaurant had achieved worldwide fame, rising to number two on the list of Asia’s 50 Best. To cover in depth the finale of such a groundbreaking icon, TK joined Restaurant André for its last week of service and has made it the theme of this issue, Last Dance.

In this issue, we take a deep look into the creative process of one chef, Vicky Lau, founder of Tate Dining Room & Bar and of her recently opened Poem Patisserie.

In this issue we share the beauty of Myanmar: its stunning natural environment, its heritage, its craftsmanship, and its cuisine.

The seed for Nordic Odyssey was planted more than two years ago, when, during a dinner at FINDS restaurant, Executive Chef Jaakko Sorsa took us on a culinary tour of his homeland. There were diver scallops from Norway, wild game pâté with rowanberry jelly from Finland, Venison Rydberg from Sweden, open-faced smørrebrøds from Denmark, smoked mackerel from Iceland, and Lapland pancakes covered with cloudberry and lingonberry. Behind each dish was a tradition and a story: how the fish are caught, how the game is hunted, how the fruits are preserved. I tried to imagine what it would be like to go to all of these places with Jaakko as our guide and capture for our readers the beauty of the people and the landscape and the cuisine. Now we are sharing all of that with you. 

In this issue, Enchanted Ingredients, we explore the long history of Chinese cuisine and celebrate its ongoing evolution.

In this issue we celebrate the sea’s magnificent bounty.

TK explores Asia’s most beguiling tropical destinations including Sanya, Bali, and the Fijian island of Laucala, a luxury retreat that pursues an ethos of sustainability under the vision of Red Bull founder Dietrich Mateschitz.

In this issue, we celebrate the spirits that make starry evenings scintillate.

This issue, Eastern Lights, celebrates some of today’s leading names in Asia’s vast and exciting universe of food and drink – eminent tastemakers, restaurateurs, and chefs.

TK55 Gifts from the Earth

TK54 Forests Blue

TK53 Here Comes the Sun

TK52 With The Grains

TK51 For the Earth

TK50 Taste of Home

TK49 Stars Ascending

TK48 Looking East

TK47 Road of Stories

TK46 Pride of Jalisco

TK45 Thunder Dragon Land

TK44 Heart of Italy

TK43 North to Niseko

TK42 Walk on the Wild Side

TK41 Road to Siam

TK40 Wines Across the Cape

TK39 Land of Agave

TK38 Circle of Time

TK37 The Faroe Islands

TK36 From the Vine

TK 35 - A Land Between

TK34 Last Dance

TK33 Ode to Winter

TK32 Along the Irrawaddy

TK29 Nordic Odyssey 

TK27 Enchanted Ingredients  

TK26 Follow the Fish  

TK25 Island Dining  

TK24 Summer Nights 

TK23 Eastern Lights  

Tasting Kitchen (TK) is a celebration of the world's finest restaurants, greatest chefs, and most delicious food.

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