I have to admit that I almost always include a sous-vide egg dish on my menus when hosting…
JAAN, under Chef Kirk Westaway, remains fantastic
When Chef Julien Royer recently departed from JAAN, the restaurant at the top floor of Raffles City, a…
10 Things You Might Not Know About Uni
Anyone who regularly visits my Instagram feed knows that I am a ridiculous uni (sea urchin) addict. But…
Perfect char siu (barbecued pork) using sous-vide
I am a char siu addict. But I am also a char siu snob. I absolutely hate artificially…
Four great Chinese restaurants in Shanghai
A few weeks ago, I had the great pleasure of speaking at an F&B conference held at Yancheng…
Sous-Vide your pork belly for the perfect texture
Weekdays can be tough for us amateur cooks. As much as we’d like to spend the day prepping…
Best food in a hotel in Southeast Asia? Definitely Point Yamu in Phuket
Last week, I wrote a little bit about Point Yamu, a newish ultra-luxe property in Phuket opened by…
Oldie but goodie: Chin Mee Chin Confectionery
From its powder-blue exterior walls to its monochromatic pillars and floor, its fragrantly-charred fluffy buns to its strong…
Flipside- a fantastic burger joint in Fremantle
If you ever find yourself in Perth, Fremantle craving a juicy, meaty burger, I highly recommend Flipside. To…
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