Sybarite Unlimited has gone on her annual holiday, with a complete break from all technology. The next post will be up after my return in the third week of March. Thanks for the support. Continue reading On Holiday

This week I have been hampered by one technology issue after the other, which has prevented me from uploading new content that has images or video or links. Just wanted to let you know. Next week things will go back to full speed and will include a review of Macau’s Holiday Inn, a review of Doppio Zero, an article on catering going upmarket onboard junks and more if I … Continue reading Technology issues abound

So the day has finally come to officially launch Sybarite Unlimited. Here are a few highlights of posts so far, which include new pieces for the blog and published articles that are related to food and travel. Chefs: Links to my favourite interviews that I have done with noted chefs, including Pierre Gagnaire and Thomas Keller, and a link to a column I used to … Continue reading Sybarite Unlimited goes public

August 2022 – Such grand plans for when I first launched this address (see below). While that content exists in the archives, the majority of the content now are published articles. The reason to launch it remains though: to produce and share trusted content, and recommend hotels and restaurants based on professional experience. It may well be now more an online portfolio, but ideally still … Continue reading What’s it all about?

Sybarite – a person devoted to luxury and pleasure. I first came across the word “sybarite” when I began to follow the legendary Gael Greene on Twitter. She uses the word to describe herself. When I was thinking of what to call my blog the word immediately sprang to mind. I like its meaning and I like the play on the word “write”. I also think that food and travel are all … Continue reading Why Sybarite Unlimited?