To bring out the magic of this marine delicacy, bottarga is best used as a garnish on light flavoured dishes and mild sauces.
Dining
Panna cotta perfection comes comes down to three simple factors: the cream, sweetness, and just the right amount of gelatin. We suss out the best ten.
After getting a firsthand look at the origins of various ingredients, chef Guy Martin is more convinced than ever that French cuisine reigns supreme.
Satay Inn fiesta
Few getaways attract Singaporeans the way Phuket does. We checked into Indochine Hotels and Resorts recently for a weekend of fishing and relaxation.
London’s The Ampersand Hotel, gets a dapper makeover. Imagine high contrast tessellated floors, pops of rich colour and graphic references to European science naturalists.
If Monet captured a transient fleeting moment of nature on canvas, Redzepi does the same on the plate. But there’s more to his creative philosophy than good food on the table.
Its delicate flesh and gentle and clean flavours require a restrained approach to preserve its goodness, says chef Kazunari Noda.
Chocolaty, rich and divine, we find the best 10 chocolate fudge cake that will please any sweet tooth.
Head to Shahi Maharani for a dinner buffet feast on Deepavali and pick up a supply of mithai housed in beautiful ethnic plush boxes on your way home.