Best gazpacho soup recipe from Willy Trullas Moreno of El Willy in Shanghai

willy trullas el willyIf you live in Shanghai, or have visited often, there is no doubt you have heard of Willy and his popular Spanish tapas restaurant El Willy. Formerly located in the French Concession in an old villa, but now on the glamorous Bund waterfront strand, El Willy is a warm and welcoming place (just like Willy). It’s also very well recognised, having  won numerous accolades in local Shanghai media and is also listed in the top 100 Restaurants in the Miele Guide. Continue Reading →

Nomad, Sydney

house cured and smoked meatsNomad is Sydney’s current favorite casual, modern Australian restaurant. As simple as that.  Since its opening in 2013, reservations aren’t easy to get, the buzz is all over town, and the praise is continually hot. Continue Reading →

Beppe DeVito opens &Sons bacaro in Singapore

sons_beppe

Before I begin this little profile, I will admit that Beppe DeVito, owner and chef of &Sons, the chic, big bacaro that opened in China Square in mid-December 2013, is a very close friend. His wife and mine are also business partners, which pretty much makes us family. None of this, however, colours my opinion that &Sons might just be Beppe’s smartest concept to date. Continue Reading →

Tippling Club in Singapore moves to cosier digs. The food remains awesome!

Ryan-in-new-tippling

Singapore’s hardest working chef, Ryan Clift, has moved his ultra-chic bar-cum-fine-diner into 3 shophouses in the heart of Chinatown. With the move, he has also reprogrammed his offers. While the old space offered 42 seats around a “C” shaped counter, the new Tippling Club has separated the drinking area from the dining. The bar, located at the restaurant’s entrance, seats 32 people while the dining room seats just 22. Gone also is the all-counter seat dining configuration for diners. You now have a choice to sit at proper tables or at one of eight bar seats that face the pass (i.e. the area from which food is inspected before being sent out into the dining room) and the main kitchen. Continue Reading →

Know your limits – Dinner and conversation with Xavier Beaudiment at Chefs With Altitude

Chefs with Altitude watercress

In The Five Obstructions, one of the strangest documentaries I’ve ever seen, the notorious filmmaker Lars von Trier challenges the equally controversial Jorgen Leth to remake his most famous short film, The Perfect Human, five times, each with a set of constraints of von Trier’s choosing. The stipulations – the film must be reshot in Cuba; it must be made into a cartoon; Leth himself must play the leading role – are patently ridiculous, as are the remakes, which manage to be even more avant garde than the original. Continue Reading →

Modern departures from familiar flavours at Bacchanalia, Singapore

bacchanalia_crablasagna

Singapore is currently enjoying quite the culinary renaissance. It feels like there are new restaurants and cafes opening weekly. And to be honest, I can’t even keep up with all these new places. Unfortunately, judging from my dining-out experiences over the past year, far too many newbies prize style over substance, i.e. while many of these new eateries look great and attract a growing pride of local hipsters, the reality is that their food is often both mediocre and very expensive. One restaurant that opened this past year, however, whose culinary program has continued to impress me is Bacchanalia, located (oddly enough) in the city’s Masonic Hall. Continue Reading →

Candlenut in Singapore. Nyonya cuisine in evolution

candlenut kitchen's malcolm lee

One of my favourite chefs in Singapore is Malcolm Lee. Not only is he immensely talented, passionate and hard-working, he’s also humble and sincere. I’ve been a fan of his ever since he opened his first restaurant, Candlenut Kitchen, which was located on Neil Road in Singapore. Because of evil landlord issues (which seems to be becoming the norm on our little island-nation), Malcolm had to close Candlenut Kitchen down in 2012. Almost a year and a half later, this driven young chef has re-opened, this time in newer, shinier digs; he’s also dropped the “kitchen” in the restaurant’s name. Continue Reading →