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Chapter 1
‘Burnt Ends: What is Modern BBQ?’
We speak to chef Dave Pynt about his successful Singapore barbecue restaurant and discuss the question at the heart of his new book.
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Chapter 2
Hong Kong’s cuisine in London
Twiggy Yeung takes us to two of London’s best Hong Kong noodle restaurants.
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Chapter 3
‘The Menu’ news
The week’s top food-and-drink headlines.
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Chapter 4
‘Hamlet with a Wooden Spoon’
Monocle’s man in the Balkans meets writer Sandra Veic Sukreski to learn about her new book compiling recipes from the world of literature.
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