Michelin

Bangkok goes Michelin

Michelin unveiled its first guide for Bangkok featuring a total of 98 restaurants. International director in charge of the Michelin Guides Michael Ellis said,...

Omakase Bangkok

Los Angeles’ famous Sushi Zo, founded by Osaka-born and Tokyo-trained Chef Keizo Seki, heads to Asia with its first Asian outpost in Bangkok. Awarded...

The art of Chocolate

Chocolate looks good, smells good and tastes good… and sell good. Jane Ram on its enduring appeal and how chefs are using it to...

Perfecting Pasta

Pasta has been around for 4,000 years or more, according to archaeologists working in Central China. But it has changed little through the...

Made in China

French foie gras producer sets up shop in China, Michael Taylor writes Around 80% of the foie gras consumed in Asia is sourced from France,...

Celebrate the New Year In Bangkok

The culinary team at 137 Pillars Suites & Residences Bangkok have created special menus to celebrate the New Year at Nimitr Restaurant and Bangkok...

Buffets

Representing a substantial financial investment, buffets play an integral part in hotel and restaurant food service, allowing for creative meal presentations alongside the feeding...

‘SALT Grill on The Eighth’ Hong Kong pop-up

Celebrated Australian chef and restaurateur Luke Mangan will return to Conrad Hong Kong to present another pop-up restaurant experience. In collaboration with Savour Australia,...

Try something new

Harbour Plaza Metropolis' Senzuru Japanese Restaurant is offering a specialty, Chiba-ken Choshi Alfonsino  this month. Each layer of wild-caught choshi alfonsino has evenly distributed its...

Drawing on brunch

The 'drawing room' was once a special place in the house: a place to receive and entertain guests in comfort. This concept had been...

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Issue of May/June 2018

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