Gritty city
The street foods of Ho Chi Minh City never cease to fascinate, and sometimes perturb, even for a seasoned Saigon based chef like Peter Rollinson.
The street foods of Ho Chi Minh City never cease to fascinate, and sometimes perturb, even for a seasoned Saigon based chef like Peter Rollinson.
The best time to visit Lyon is in end January, when restaurants are all set to impress the hundreds of chefs attending the Bocuse d’Or culinary competition held in the city, says Christophe Megel.
With their scenic backdrops, slow pace of life, and exceptional produce, the small towns of Shirakawa-go and Takayama in Gifu Prefecture offer chef Kazuhiro Hamamoto a refreshing respite from the non-stop bustle of Japan’s bigger cities.
From enjoying sushi suppers to lunching in gritty neighbourhoods, chef Daniel Boulud is a seasoned hand when it comes to staking out the Big Apple’s dining spots.
Sri Lankan Chef Dharshan Munidasa stakes claim on what is rightfully his homeland’s national produce—the Sri Lankan crab.
Chef Marcus Edwin Wu eats his way through Paris’ bakeries, markets and restaurants, and debunks the myth about unfriendly Parisians.
An exclusive invitation sends epicure to the land of fire and ice, poets and wine, farmers and chefs. We tuck into the new endemic Chilean gastronomy and discovers its passionate secrets.
Apart from delicious local bites, Tokyo is a haven for chef Masahiro Takada to indulge in his passion for top quality Italian food without going to Italy.
You won’t find the restaurant of the world’s most promising chef in a cosmopolitan metropolis, but in the deep wilderness of northern Sweden.