What started out as a chef's newsletter before 1996 has since become Cuisine & Wine Asia (C&W Asia), Asia's foremost professional publication for the food and beverage (F&B) industry.

C&W Asia is a bi-monthly magazine, published every odd month, with a total of six issues in a year. Our magazine is widely read within the foodservice industry, including the culinary institutions and chefs’ associations across Asia. It is also a great source of reference and entertainment for non-professional gourmet enthusiasts.

C&W Asia is a dynamic and premium medium that strengthens and enhances communication between F&B and hospitality professionals, chefs and industry partners.

C&W Asia is the definitive F&B publication which has evolved globally since our inception 16 years back, providing an insight into the ever changing face of the vibrant Asian F&B industry. C&W Asia has also evolved its wine editorial featuring globally renowned contributors like Lisa Perrotti-Brown and Jeremy Oliver. As the supporting official publication of many gourmet and specialty events such as World Gourmet Summit, and a strong presence at trade events such as Food&HotelAsia and Hofex, C&W Asia boosts interaction and affiliation that ultimately benefits all parties in the future.

The magazine content comprises of entertaining and insightful articles covering regional trends in the F&B and hospitality industry, complete with original illustrations and professional food photography.


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