Focusing on Nyonya and Singapore laksa, this article looks at the similarities, the differences, which came first, and how laksa got its name. Plus recommendations for eating the dish in Singapore & Malaysia. Click here for more. Continue reading Dish Origin – Laksa
A private dining experience must meet various requirements to be memorable – the food obviously needs to be great, and ideally on-trend, and the location should be private but not boring. For the added wow factor, the private dining space should have a unique edge, something that makes it stand out, such as the following five Venues with Menus Cover and above image courtesy of … Continue reading Top 5 – Private Dining Asia
To transform the humble staple, the noodle, into a memorable dish takes skill and culinary prowess, as I discovered when writing this guide to the best noodle dishes at Sands in Macau. I tried every dish mentioned – in two days! For the print version with basic noodle guide click HERE, for the online version, click HERE. Continue reading Noodles in Macau
In this article for South China Morning Post, Why a Vietnamese food journey is sure to tantalise diners from north to south, I spoke to two chefs about the differences in regional cuisine in Vietnam, and what unites. Continue reading Regional Vietnamese Cuisine
Arcane is one of my favourite restaurants in Hong Kong, and Shane Osborn one of the city’s most talented chefs. I was therefore thrilled to receive an invitation from Shane and Jason from Waves Pacific (distributors of premium foods) to try the new truffle menu, featuring Australian black truffles (Tuber Melanosporum) from the country’s leading supplier, The Truffle & Wine Co. What enticed me even further … Continue reading Truffles @ Arcane
Toronto, is a picturesque modern city of culture and history, nature, unique neighbourhoods, fabulous food and some of the best wine in the country. Here are some of my favourite picks for 24 Hours in Toronto, as originally published in AsiaSpa magazine. Continue reading 24 Hours – Toronto
From fashionable French to the preferred cuisine of Chinese poets, from playful Seoul food to international classics, there is something for all preferences in Sha Tin. I wrote about seven of these restaurants for SCMP’s Good Eating guide, November issue. Read about them below, or click here for the SCMP online version (no images). My personal favourites of these are Fauchon, Dragon Inn, and Sushi … Continue reading Dining Hotspot – Sha Tin
Black truffles from The Truffle & Wine Co (the largest single producer of Tuber melansoporum in the world) in the hands of talented chef, Shane Osborn of Arcane, translates into sublime dishes that you really should try while you have a chance. Currently Arcane is presenting a five-course Australian Black Truffle menu, and dishes will change or be adjusted throughout the truffle season to highlight … Continue reading Black Truffles at Arcane
1 Night, 3 Chefs, 7 Courses, 8 Michelin Stars! In May, Caprice, is hosting a seven-course dinner, prepared by three talented chefs from three restaurants, for a combined eight Michelin stars. Christian Le Squer (Four Seasons Hotel Georges V, Paris), Fabrice Vulin (Caprice), and Chan Yan Tak (Lung King Heen) have been working on the menu together for months, and each will present diners with multiple … Continue reading Caprice – 8 Michelin Stars
When asked to do a review of restaurants in Lai Chi Kok for South China Morning Post, I was skeptical, it was not an area known for its dining, but as it turned out this is changing. There are seven restaurants included in the article, Industrial Revolution from the Good Eating guide, covering a range of cuisines. The one that stands out the most for me was the … Continue reading Dining Hotspot – Lai Chi Kok
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