Just when you think that the revered and respected godfather of U.K.’s culinary scene is about to retire his toque, Michel Roux opens La Maison 1888 at InterContinental Danang Sun Peninsula Resort in Vietnam.
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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.
To bring out the magic of this marine delicacy, bottarga is best used as a garnish on light flavoured dishes and mild sauces.
After getting a firsthand look at the origins of various ingredients, chef Guy Martin is more convinced than ever that French cuisine reigns supreme.
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.
It takes a whole lot of heart to make the best dim sum says chef Mak Pui Gor of one Michelin starred Tim Ho Wan.
The cheese maker, the chef, her goats and their produce. Granted, that’s more than three. But stay with Claire Hanson as she recounts the story of a fromage-affair of a different kind.