In the heart of Harlem, a new restaurant called Red Rooster is quietly making waves. During a…
A quick chat with Hossan Leong
I’ve known Hossan Leong for quite a while now. I really admire his determination and his passion, both…
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…
The Siam, Bangkok (part 2)
When my darling wife S and I choose a hotel to stay in, one of the most important…
The Siam, Bangkok (part 1)
Over a decade ago, my next door neighbor, a stunning half Chinese, half British gal from Hong Kong…
&MADE, a new bistro by Bruno Ménard in Singapore
One of the best meals my gorgeous, foodie wife S and I have ever had was at L’Osier,…
Making your first classic pound cake
When I was a kid, my family rarely shopped at the supermarket. If we did, I would always…
Oxtail Bo Kho, a Vietnamese beef stew with Coke and Laughing Cow cheese
A few weeks ago, I mentioned that, while attending the Noosa International Food & Wine Festival, S and…
The Noosa International Food & Wine Festival (part 2)
For our second night attending the Noosa International Food & Wine Festival, S and I chose to attend…
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