I grew up in Manhattan in the 1970s and early 1980s (the second half of that decade was sadly spent in Washington DC). Back then, for my family and for many our our peers, the […]
Tim Raue Berlin. Modern Chinese for a global audience.
Like many of you, I’ve worked my way through (most of) three seasons of Chef’s Table. While some episodes put me to sleep, others were highly memorable. After watching the episodes devoted to Ana Ros […]
Three Textures of Corn and an Uni Extravaganza
One of the ingredients I love to use in dishes when I entertain friends is sea urchin (“uni” in Japanese). It’s a product I’ve come to really enjoy in recent years. We’re especially lucky in Singapore […]
Revisiting Den and the brilliant Chef Zaiyu Hasegawa
Earlier this year, I started to plan how to best celebrate my fifteenth wedding anniversary. I knew that, for my wife and I at least, the ideal celebration would be built around a mini-vacation and […]
Dashi-soy jelly, a super fun way to dress dishes
I’ve previously mentioned my obsession with the Sepia Cookbook by Martin Benn. Of all the cookbooks I’ve purchased in the last 12 months, it’s the one that has inspired me the most to get into […]
Eating Sydney: notes from a recent trip. Part 2.
In my previous post, I wrote about three amazing meals (at Sepia, Automata, and Ester) my wife and I enjoyed in our recent, super-short jaunt down to Sydney. The purpose of our trip was first […]
Eating Sydney: notes from a recent trip. Part 1.
If you’ve read my two previous posts, you’ll know by now that my wife and I recently flew down to Sydney for a very short but food-intense vacation. In fact, we only had three nights […]
Noma Australia, in pictures (and few words)
There are meals and then there are once-in-a-lifetime dining experiences. Several years ago, when a friend called up and informed me that he’d been able to secure a table at El Bulli for the following month and asked if my wife and I would like to join him, we immediately said yes, and started to plan an impromptu holiday to Barcelona around the dinner reservation. Just recently, another friend messaged me saying he’d secured a table at the Noma Australia pop-up a few weeks hence and offered us first dibs for two of the four seats at his table. This time, we had to think about it
The best beetroot sorbet recipe
It’s really interesting how our tastes change as we age. I don’t know if this shift in preferences is biological or experiential. Either way, it constantly surprises me when I discover myself craving something that […]
Two simple Sea Urchin pasta recipes – Kimiko Barber & Eric Ripert
My wife and I recently hosted dinners on back to back Saturdays. Because we wanted to save some prep time–and because a lot of our ingredients could be made ahead and frozen or stored in […]