The start of a brand new year marks another 365 days of eating and we thought you might like to know what delicious trends lie ahead. After speaking to a more than a few insiders, here are our predictions.
Dining
epicure’s Christmas masterclass was a cruise getaway that featured chef Stacey Teo’s festive recipes and plenty of egg nog to kick start the merrymaking into high gear.
To bring out the magic of this marine delicacy, bottarga is best used as a garnish on light flavoured dishes and mild sauces.
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.