One might be inclined to doubt this American’s credibility as a specialist on Southeast Asian cuisine, but the author of Southeast Asian Flavours and Easy Thai Cooking tells epicure why he deserves to be taken seriously.
Dining
Learn how to appreciate wines from France, New Zealand and Spain with the string of masterclasses organised by Four Seasons Gourmet Market!
Can’t decide where to head to this festive season? Check out Lawry’s for a hearty five-course meal on Christmas Eve, which includes its signature dish, Roasted Prime Ribs of Beef.
The next time you pop into Shaw House for a movie, skip the insipid popcorn-nacho combo and opt for gourmet bites at Cine Cafe which include chilli con carne hot dogs, cheesy fries and thick chilli crab toast.
An all-rounder for professional and hobby cooks, the perfect chef’s knife chops, slices and dices with ease. Here are the ones that made the cut.
A traditional mainstay of French bistro menus, the best renditions showcase an amazingly crispy skin and succulent flesh.
Go all out to create a decadent evening to remember. Tip: get these four showstoppers ready—caviars, crustaceans, champagnes and cheeses.
After 16 years of helming his eponymous restaurant at l’Hôtel de Ville in Crissier, Philippe Rochat is ready to retire. Just before curtain falls, he gives his first and last culinary performance in Singapore.
Fate seemed to have other ideas for the man who had no intention of ever being a chef. The Golden Boy of Thai cuisine recounts his humble beginnings as a pushcart peddler in Bangkok, and his fast track up the culinary ladder.
A dining experience at the new Rakuzen reveals clean, pure flavours thanks to a twice-weekly import of sashimi from Ishikawa and Kagawa prefectures, and brown rice sourced from Akita, which is freshly milled on premises.