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  • [0325raue02]

    What's Next: Haute Cuisine

    Berlin-based Tim Raue, a Michelin-starred chef who cooks only gluten- and dairy-free dishes, talks about what's next in global food trends.

  • [dish]

    Chengdu's Tingling Tofu

    Mapo dofu is a local specialty, a sumptuous mélange of ingredients that are a culinary embodiment of lively Chengdu in China's Sichuan province.

  • [0326ahjakarta01]

    After Hours in Jakarta

    A nightlife tour of Jakarta might be the best kind of Jakarta tour there is, not only because the terrible traffic generally clears at night, but also because the Southeast Asian megacity hosts world-class bars and clubs.

  • [0326dimsum01]

    The Heart of Dim Sum

    Though the brunch-time ritual of dim sum has spread from China all over the world, the art of making it--traditionally decades in the learning--may be passing away. Four masters from Hong Kong, where the world's best dim sum is served, discuss their craft.

  • [HEIRLOOM]

    Heirloom Takes Liquid Form

    A braising sauce, passed through generations, inherits the essence of each use and develops an intricate blend of flavors and memories.

  • [0324tayag05]

    A Filipino Chef's Wooden Pursuits

    Claude Tayag has a successful restaurant in Angeles City, a guidebook on regional Filipino food due in September, and his crab-fat sauce sells well at Manila supermarkets. But he wants to be remembered as a sculptor, painter and furniture designer.

  • [citywalk0326]

    City Walk: Osaka

    We stroll through this shoppers' city, where each distinct area has its own specialty -- ranging from electronics to shoes -- and where one is said to have been the inspiration for the cityscapes of the 1982 film "Blade Runner." | Map

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