Showing 1 - 7 of 7
What friends are for
Special Publications, Published on 03/07/2020
» Among the hardest hit of all sectors, upscale restaurants and bars were sent reeling. From mid-March all outlets were forced to close to prevent further spread of the virus and have only been permitted to re-open, subject to stringent sanitization restrictions, from 1 July 2020.
'Victoria's secrets revealed
Special Publications, Published on 10/03/2020
» Got an idea for a new restaurant? Better dial up digi marketing from the get-go. These days their online efforts are highly likely to be at least as instrumental in the project's success as the head chef, interior design, and even the money.
Francophone gastronome second home
Special Publications, Published on 08/11/2019
» Le Cabanon hits the sweet spot with impeccably fresh imported seafood etcetera served in an unimpeachable French style perfected by its passionate patron and Parisian chef.
Flavours of Asia deliciously fused
Special Publications, Published on 27/09/2019
» Depending on one’s views and mood, Asian nations either have too little or too much in common. Food for thought worth chewing on at Nimitr where a chameleonic culinary maestro named Nanang Aditama holds court in the shiny theatre kitchen.
Fair trade fun dining
Special Publications, Published on 07/07/2019
» Rather than over-reaching, Bangkok Trading Post Bistro & Deli (Market Place Nanglinchee; 137 Pillars Suites & Residences Sukhumvit Soi 39; Mercury Ville, Chidlom)’s secret of success is “outsaucing”.
The curious culinary nous of Blunos
Special Publications, Published on 21/01/2019
» Michelin-starred chefs work in mysterious ways, their wonders to perform. Case in point, Martin Blunos, erstwhile progenitor of two 2-Michelin Star restaurants in the UK (out of just 11).
Bold as Brasserie 9
Special Publications, Published on 26/01/2018
» Brasserie 9 at Asiatique the Waterfront proved a brasserie too far for the cosmopolitan crew targeted with its classic French cuisine. As picturesque as the setting is, spending hours burning benzene to get there was more than many could stomach, even given the world class cookery, and the passing trade of local and international bargain-browsers couldn’t compensate.