butter-poached kobe tenderloin with sauteed spinach, horseradish mash and pearl onions Easily one of the biggest attractions at…
Four Seasons Bangkok WGF: Marco Talamini
Marco Talamini is the chef de cuisine at La Torre di Spilimbergo in northeastern Italy and is considered…
Four Seasons Bangkok WGF: Peter Gordon
Peter Gordon isn’t afraid to call his food fusion. He’s also one of my own personal food heroes….
Four Seasons Bangkok WGF: Yoshii
It’s been a fantastic trip to Bangkok so far. Monday morning, my sexy spouse S and I woke…
A few Sunday snippets
tucking into a pasta at Basil Alcove Fine food in a not so fine place I heard about…
Return of the king
Just a few days ago, I wrote about Chef Justin Quek and his new cookbook, simply titled “Justin…
Winner of Nokia N73 Contest #1
photo by Valerie Yuen Congratulations Ms Valerie Yuen! Ms Yuen’s photograph, titled “Roadtrip Agony”, has won her a…
Dreaming of the weekend
It inevitably happens. By the time Wednesday rolls around, I tend to stop thinking about the mountain of…
Simplest crème brûlée
One of my all-time favourite desserts is crème brûlée. It’s also a dish that I’ve found challenging to…
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