This year’s edition of Food&Hotel Asia, to be held from 17 to 20 April, promises to be bigger and better.
Dining
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.
This year’s Madrid Fusion, themed around The Earth−Our Pantry, was a whirlwind succession of concept-packed talks, cutting edge videos, and heuristic chef demonstrations, and the adrenaline was no doubt pumped up by a stellar lineup which included Heston Blumenthal, Juan Mari and Elena Arzak, Paco Roncero, Triogros brothers, Andoni Luis Aduriz and Rasmus Kofoed.
Tenderly nurtured in the Alpes Cote Azur of Vaucluse in Provence, the Robert Blanc white asparagus on show at Raffles Grill is served with lemon mousseline and Perigord winter black truffle vinaigrette to draw out its refined nuances.
Triple Three presents the best of the Kochi and Kagawa prefectures, with dishes made from specially sourced ingredients, flown in fresh from the island of Shikoku.
If you want to recreate a scene straight out from a romantic movie, these places will provide a suitable backdrop.
Her cooking classes have been reckoned by Lonely Planet as one of the best in Vietnam, so now’s the time to glean some culinary tips from master chef, Trinh Diem Vy, who is serving as a guest chef at The Garden till 12 February.
Whether it’s enjoying a cocktail on an open-air roof top restaurant, the best of Thai cuisine or a romantic French dinner for two, Furama Chiang Mai has all your culinary needs covered.
In a city filled with so many stunning sights competing for your attention, it says a lot about a hotel when all you want (well, almost) to do is to get holed up in your suite.