Extra virgin olive oil EU labels explained
EU law treats “extra virgin” as a strict legal category, not a marketing claim, backed by acidity limits, peroxide tests and a mandatory tasting panel. Yet EU auditors still find…
GUSTO Global
Food and drink from the cities and regions we follow around the world: Dubai, London, New York, Tokyo and Singapore, together with Europe, India and Morocco. In this section, writers from our local webzines report on what is worth eating and drinking where they live. You will find restaurant guides and new openings, seasonal menus and produce, street food and hawker stalls, regional cuisines and food traditions, festivals and food labels, and gluten-free dining. Every article is written for people who live in a place or are about to visit, and links back to the webzine where it was first published.
Japanese food labels: hidden gluten guide
Japanese food labels carry a quiet beauty: columns of precise characters, each ingredient named with care, yet for anyone avoiding gluten, that elegance can conceal real risk. Why Japanese food…
Depachika gluten-free meals in Tokyo
Depachika, the gourmet basement halls of Tokyo’s great department stores, offer gluten-free shoppers something rare: a full week of elegant, naturally safe, ready-to-eat food gathered in one beautifully orchestrated space.…
Cold soba and chilled tofu in Tokyo
Cold soba is Tokyo’s most honest summer pleasure: a bowl of buckwheat discipline that asks nothing of you except attention, appetite, and the willingness to sit still. Why cold soba…
Gluten-free izakaya: Tokyo guide
Gluten-free izakaya culture in Tokyo holds the same beauty as a carefully arranged bento: every element has its place, and the ritual of choosing well is itself a pleasure. Understanding…
Gluten-free guide to National Day feasts in Singapore
Gluten-free eating at Singapore’s August community feasts is entirely possible once you know where the hidden risks sit and how to navigate a table full of national favourites. Why August…
Sanma season in Tokyo: where to eat it fresh
Sanma disappears from Tokyo menus for most of the year, then takes over supermarket counters, festival grills and sushi bars within a matter of weeks. The fish spends spring and…
Vegetarian hawker stalls meat-eaters love
Vegetarian hawker stalls in Singapore have quietly become some of the most exciting food you can find at a food centre, and confirmed meat-eaters are the proof. Why vegetarian hawker…
Singapore dining resets before September rush
Singapore dining does not pause for breath, but late August is the moment the city’s kitchens collectively put down their pens, read the room, and decide what the next chapter…
Singapore restaurant menus in September
Singapore menus are shifting in ways that matter right now, as the city moves into its most active dining quarter and kitchens across every district begin the work of reinvention.…
Hygiene grades: what they mean before you eat
Hygiene grades in Singapore changed in January 2026, and many stall decals now show letters that mean something different from a year ago. The Singapore Food Agency replaced the old…
Late summer desserts worth seeking in NYC
Late summer desserts define the final weeks of the season in New York City, and the restaurants getting them right are worth every reservation. Why late summer is the best…