Go all out to create a decadent evening to remember. Tip: get these four showstoppers ready—caviars, crustaceans, champagnes and cheeses.
Dining
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.
This classic British dessert is seemingly simple to execute. But it requires the right amount of moisture, density and sweetness. Here are the ones who aced our test.
Burgundy Michelin starred-chef Laurent Peugeot and Japanese chef Yoshida Tetsuya demonstrate the beauty of marrying French cuisine and Japanese flavours with the new LP + Tetsu that opens at Tanglin Mall this month.
On a typical Friday night on Club Street, the bars are bustling with expatriates and locals alike celebrating the eve of the weekend with after-work drinks in hand.
David Blackmore’s fridge—in his farmhouse at Alexandra in Victoria, Australia—is a carnivore’s dream.
It’s 5.30pm on a Saturday at The Atlantic at Melbourne’s Crown Entertainment Complex. The open kitchen is a blur of moving white figures. A faint smell of butter lingers lightly in the air. The staff are anticipating a full-house today in their 300-seat establishment, one of Melbourne’s newest tables. The food is modern European, focusing…
Savour produce from the Pacific, with ‘Pleasures Across the Pacific’ at 10 at Claymore restaurant.