capella Archives | epicure Magazine

FHA returns

This year’s edition of Food&Hotel Asia, to be held from 17 to 20 April, promises to be bigger and better.

The thin red line

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.

Rule breaker

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.

In a class of its own

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.

Of yuzu & udon

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.

Where to dine this valentine’s

If you want to recreate a scene straight out from a romantic movie, these places will provide a suitable backdrop.

Going viet

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.

Dining in-house

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.

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