When I received word that Bochinche was going through a bit of a rebrand with a more accessible…
The Best Steamboat I have Ever Eaten, Man Fu Yuan
There are some friends who you simply trust explicitly when it comes to food recommendations. My friend L…
Three refreshing recipes for champagne cocktails
Somehow with all the trends in food and drink like artisanal crafting, molecular gastronomy and mixologists, simply pouring…
Vodka made of quinoa, and an interview with Gregoire Bertaud of Noble Spirits
Quinoa has made its way across the globe. As a Peruvian, I’ve seen it go from basic seed…
A base recipe for serving Uni (sea urchin) with pasta
I have to admit, it took me a while to appreciate uni. I blame that on the fact…
Sticky date pudding
When I’m skimming through a dessert menu contemplating what to have, the words that make me stop browsing…
Michelin Starred Dim Sum at Tin Lung Heen, Ritz Carlton Hong Kong
When I go to Hong Kong I cannot get enough of dim sum. With the tradition of dim…
Leek and potato gratin
My brother D, is your typical meat and potatoes kinda guy. He is always hankering after a good…
Recipe: Roasted bone marrow over porcini risotto
Back in November last year, I wrote about a dinner I hosted to celebrate the wedding anniversary and…
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