Madame Sixty Ate is one of my favourite restaurants in Hong Kong. Here is a link to an interview with its chef Shaun Anthony, who has introduced a completely new menu. Read more about him and his new menu. Shaun Anthony Continue reading Chef Profile: Shaun Anthony
Two articles I wrote for Landmark magazine. The first looks at five restaurants’ Christmas desserts and the second asks three Michelin star chefs about the ingredients and dishes that speak to them of the festive season, enjoy. Merry Christmas. Christmas Desserts Chef’s Ingredients Continue reading Christmas desserts and chef’s picks
Increasingly in Hong Kong chefs are using ingredients that are not typically associated with the cuisine they serve. Four chefs discuss why they do this and why for three it is not fusion. The article was the lead story in SCMP’s Good Eating restaurant guide, Autumn 2012. Good Eating Cover (image and standfirst only) The article – Part 1 The article – Part 2 The article … Continue reading It’s not fusion
Chef, Jason Atherton, branched out on his own two years ago after having worked for Gordon Ramsay for 11 years, many of those as executive chef at Maze in London. The gamble to be his own boss paid off and he now has thriving restaurants in London, Shanghai, Singapore, and from October, Hong Kong. I sat down with the affable and seemingly humble Atherton for … Continue reading A chat with Jason Atherton: his career, his restaurants & his Hong Kong opening
Hope you enjoy this bilingual interview with Umberto Bombana, the only Italian chef outside Italy with three Michelin stars, published in September’s Landmark magazine. The Cover Shot The Interview Food Shot The Interview Continues Continue reading Umberto Bombana: An Interview
One of the most intimidating and rewarding things I have done to date as a food writer is the column I had on WOMguide’s website called In the Kitchen. As the following intro explains: “The idea behind the column is a tables-turned experience — restaurant reviewer (a term I prefer) or restaurant critic (as some refer to me) becomes the reviewed. I will be entering … Continue reading When I was In the Kitchen
During my time as associate editor of WOMguide I interviewed many chefs, the following 10 stood-out for different reasons. Many of the interviews also feature a recipe. Martin Benn. He was the first chef I interviewed for WOM. Although Benn’s food received mixed reviews I was a fan and followed his career after he left Hong Kong. It was no surprise when he went on … Continue reading Gagnaire, Keller, Bottura: a few favourite chef interviews
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