It’s no secret I love pig products. Gimme a well-cooked piece of pork and I’m a happy camper….
Nirvana at Noma, the best restaurant in the world
When you get lucky enough to snag two seats at the world’s best restaurant at the last minute,…
Salvador Coffee Espresso Bar: true coffee culture in Sydney
About a year ago, on my walk back home from downtown Sydney, I decided to take a different…
Simple sous-vide techniques for fennel and steak
It’s no surprise to regular readers that I often use sous-vide techniques when cooking at home. I have…
Paul Pairet – the culinary genius behind Ultraviolet, Shanghai’s hottest dining destination
Never before has food been so revered, so playful, so engaging and so inspiring as it is at…
Diner en Blanc Singapore
On 30 August 2012, my wife S and I took part in Diner en Blanc Singapore. Since I…
A chat with chef Andre Chiang about unique culinary philosophies
“There is no such thing as the best (chef)”, writes Ferran Adrià, who knows a thing or two…
Chye Seng Huat Hardware: an amazing new coffee house on the outskirts of Singapore’s Little India
When I read that the folks behind Papa Palheta were opening a new coffee bar on Tyrwhitt Road,…
Dîner en Blanc Singapore, a Q&A with Clemen Chiang
The first time I had ever heard of Diner en Blanc was when a friend forwarded me one…
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