Just one liquid is trusted to complement Chinese cuisines; ‘lü chá’ – green tea. In a bid to lure drinkers of China’s native firewater Baijiu, Bacardi believes it can transform Chinese dining and drinking culture by distilling green tea leaves to create a pure tea spirit. Will it catch on?

Fernet is an Italian digestive bitter liqueur that's gained a large grassroots following in one particular region of the United States – San Francisco. What's made this minty, aromatic aperitif the go-to drink among beverage industry tastemakers and foodie influencers on the West Coast?

Often described as having flawless, porcelain-like skin, Japanese women have long been the poster models for luminous Asian complexions. Tapping into this perception among US women, Tatcha is a geisha-inspired skincare line. But can it change American attitudes to skincare?

Taiwanese cuisine is fast becoming more palatable and recognisable in the UK, thanks in no small part to street food stalls and London restaurant BAO. Are people more adventurous in what they’re willing to eat? And how will the rise in street food change restaurants for good?