lamb tagine with olives, eggplant and lemon confit One of the chefs attending this year’s Four Seasons Hotel…
Four Seasons Bangkok WGF: Vincent Bourdin’s macarons
One of my wife’s favourite people in Singapore is Chef Vincent Bourdin. Vincent is Valrhona chocolate’s regional pastry…
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: 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…
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…
Dreaming of Morocco
When S and I got married 5 years ago (well, actually it will only be five years in…
More ways to eat kaya
As one faithful reader pointed out in a comment on my last post, one of the very best…
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