Tall whipped creams and perfectly piped meringues are not the first images that come to mind when one thinks of steakhouse haven CUT, but its pastry chef Jen Shen’s menu of decadent treats are what usually end her diners’ meals on a sweet note. Her creations at epicure masterclass lead one to think of the [...]
With a lineup of international chefs under one roof, sought after wine dinners and masterclasses, savvy gourmets know that the world-renowned gastronomic extravaganza is still the one to beat.
This dessert calls for a meringue with a light and crispy crust, and soft interiors. Here are the ones that passed our test.
Never heard of a Falsche Prinzregententorte? Chef Otto Koch, from one Michelin-starred Restaurant 181 at the Olympic Tower in Munich, Germany, will not only explain his spin on the buttercream layered torte, he’ll personally make and serve you one at The Gourmet Towers of the World gala dinner in Equinox Restaurant on 16 and 18 March.
A fashionista’s feast calls for runway-worthy dishes that are as effortlessly stylish as your party guests.
Chef Jareuk Sriaroon is set to charm palates at AquaMarine with his tantalising brand of Thai cuisine.
This year’s edition of Food&Hotel Asia, to be held from 17 to 20 April, promises to be bigger and better.
This deep-fried izakaya favourite requires a chef to achieve a crispy, tantalising batter without overcooking the ingredient inside.
Considered to be the caviar of the spice rack, aromatic saffron threads can awaken a staid dish, impart Mediterranean warmth to savouries, and make curious combinations with desserts.
Pascal Barbot redefines the apex of French dining with his informal, less-is-more approach.
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