Showing 481 - 490 of 518
All in good taste
Guru, Nianne-Lynn Hendricks, Published on 05/10/2018
» Small portions, several dishes, a single meal… tasting menus are all the rage in Bangkok, especially since the launch of the Michelin Guide. While a few argue that a degustation menu (the French word for tasting menu, oh la la!) may not be the best way to tackle what a restaurant has on offer, fine dining aficionados beg to differ. A showcase of creative culinary craftsmanship, these menus are all about treating your senses. I have done the dirty work of tasting six of Bangkok’s latest tasting menus for your oral pleasure.
Quintessentially Italian
Life, Nianne-Lynn Hendricks, Published on 28/09/2018
» La Scala at the Sukhothai Bangkok has long been a favourite with locals for good ol' Italian fare. However, under the helm of David Tamburini, La Scala's resident executive chef, and spanking-new interiors, the restaurant has undergone an upgrade of sorts.
Offsetting culinary karma
Guru, Nianne-Lynn Hendricks, Published on 28/09/2018
» From being chef-proprietor of the Jolly Abbot, Cambridgeshire, the UK, to personal chef to Mick Jagger, to general manager at the Aleenta Hua Hin Resort & Spa in Pran Buri, James Noble's culinary career is vast. Now, the founder of The Boutique Farmers can be found at his organic farm in Hua Hin, sowing, growing and harvesting crops that are highly sought after by some of the finest kitchens in Thailand.
Contemporary Swedish
Life, Nianne-Lynn Hendricks, Published on 14/09/2018
» At Michelin-starred Gastrologik, chefs Jacob Holmström and Anton Bjuhr's restaurant in Stockholm's Ostermalm district, there is no menu. The menu is so fresh that it is driven by the best local ingredients of the day.
An oasis of calm
Guru, Nianne-Lynn Hendricks, Published on 14/09/2018
» Serene, calm, spiritual -- three words that one would rarely see in a description of Shanghai, but this is not your normal modern-day China. This is Amanyangyun, Aman group of hotels' fourth destination in China and the only one in Shanghai. Meaning "nourishing cloud" in Mandarin, "yangyun" is a reference to expanding the "cloud" of the mind with knowledge.
Let them eat cake
Guru, Nianne-Lynn Hendricks, Published on 07/09/2018
» Everyone has heard of the saying, "Let them eat cake", made by a French royal on hearing that the peasants had no bread to eat. And dare I say, you will not be craving bread at this quaint café out in the sticks.
Bangin' brunches
Guru, Nianne-Lynn Hendricks, Published on 31/08/2018
» The Urban Dictionary defines brunch as "A contraction of breakfast and lunch, usually occurring around the hour of 11am. Typically reserved for snobs." Well, if you're not a morning person, like to combine breakfast with lunch and are a snob (we are not judging), then brunch is for you. I do love a good brunch (hey, don't judge me either!) and so I ate my way through a few to bring you the ones that go around the world, while never having to leave the 'Kok!
The new black gold
Guru, Nianne-Lynn Hendricks, Published on 24/08/2018
» Canadian Blake Dinkin is the creator and owner of the world's rarest and most expensive coffee, refined naturally by elephants — Black Ivory Coffee. Partnering with Ban Taklang in Surin and the Golden Triangle Asian Elephant Foundation, Dinkin produces "elephant dung coffee". However, production of Black Ivory Coffee provides valuable income for elephant care-giving families, as well as students who are taught how to wash and dry the coffee. The mission of Black Ivory Coffee is to take a negative situation, namely human-elephant conflict and turn it into a positive one by creating a luxury product that helps not hurts elephants, as Dinkin tells Guru.
Warm, welcoming, rustic
Guru, Nianne-Lynn Hendricks, Published on 24/08/2018
» Mallard, a newish Mediterranean eatery is nestled half-way in the popular food soi that is Sukhumvit 49, attached to the Adelphi Forty-Nine Hotel. Named after the dabbling duck known for its adaptability, the restaurant's philosophy is "what we cook is who we are", with a focus on wild and exotic meats. The interior looks like a country farmhouse, with a patio and terrace seating, complete with potted plants, outdoor fans (to keep the hot summer days cool), animal trophies, antler chandeliers and wood and leather furniture. Warm lighting completes the look, which includes a bar in the centre of the restaurant. A very macho restaurant.
Committed to local
Life, Nianne-Lynn Hendricks, Published on 10/08/2018
» When Indonesian Ray Adriansyah and Dutchman Eelke Plasmeijer first moved from Jakarta to Bali, they had no idea what lay in store for them. Less did they know about the flora and fauna of the land and it is perhaps this lack of knowledge and their curiosity that led them to be who they are today -- chef and patrons of Locavore in Ubud.