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  • News & article

    100% fresh

    Life, Nianne-Lynn Hendricks, Published on 04/01/2019

    » A familiar pok-pok sound greets me as I enter the newly-renovated Charoen Krung favourite, 80/20. This is intentional, I later learn, intended to remind diners that 80/20 is a Thai kitchen serving Thai cuisine. The expanded space has a wall with murals by local artist Luke Satoru and Khun Rose, the mother of one of 80/20's chefs.

  • News & article

    From seedling to bar

    Guru, Nianne-Lynn Hendricks, Published on 22/06/2018

    » MarkRin Chocolate was born out of the love for chocolate by Assoc Prof Dr Sanh and his wife Kanokked "Thip" La-Ongsri, who also created it as a long-term research project in Chiang Mai. Sanh found that the agricultural geography of Thailand qualified for planting cacao trees. The first cacao plant in Chiang Mai, Sanh crossed two cacao varieties and created his own hybrid called "I.M.1". He and Thip formed MarkRin Farms, to support and form a cooperative, so cacao farmers have a stable occupation since cacao is a monocrop and intercrop. Sanh and Thip also studied and researched cocoa beans fermentation together to develop chocolate from premium quality dried beans.

  • News & article

    Contemporary Japanese

    Guru, Nianne-Lynn Hendricks, Published on 26/01/2018

    » The Setting: Clear your mind of any images of izakayas you've ever had. Jua kicks the casual, traditional Japanese gastropub experience up a notch, offering indulgence and sake, plenty of it.

  • News & article

    Vivid colours, abundant beauty

    Life, Nianne-Lynn Hendricks, Published on 06/07/2017

    » Winston Churchill referred to Uganda as "the Pearl of Africa" in his 1908 book My African Journey, for "its magnificence, for variety of form and colour" and its "profusion of brilliant life".

  • News & article

    Food outside the box

    Life, Nianne-Lynn Hendricks, Published on 06/09/2019

    » 'I am trying to put Singaporean cuisine into the international market, by trying to methodically reimagine or recompose it into modern sensibilities for the modern taste and sense."

  • News & article

    World Gourmet Festival celebrates 20 years

    Guru, Nianne-Lynn Hendricks, Published on 30/08/2019

    » Bangkok's oldest international culinary event, the World Gourmet Festival, is returning to the Anantara Siam Bangkok with a star-studded line-up of some of the world's leading chefs, and a tribute to the Land of Smiles' street food culture.

  • News & article

    An authentic palate of flavours and spices

    Guru, Nianne-Lynn Hendricks, Published on 02/08/2019

    » Chef Rossarin "Rin" Sripathum is the head chef at Celadon, the Thai restaurant at The Sukhothai Bangkok. Having become a chef at the age of 20, Rin has showcased her culinary skills in several countries like Australia, Indonesia, Hong Kong and Japan. She has also worked as assistant head chef at Siam House Restaurant and Millennium Hilton Bangkok. At Celadon, she has launched her second tasting menu, inspired by the desire to provide diners with the opportunity to discover the complexity yet subtleness of Thai style home food. "The more they see and taste, the more we believe they will discover true Thai flavours," says the chef. Guru speaks to chef Rin about her culinary journey.

  • News & article

    A chef of all seasons

    Life, Nianne-Lynn Hendricks, Published on 05/07/2019

    » For Luca Fantin, the executive chef of the Michelin-starred and No.18 on the Asia's 50 Best Restaurant list, at his namesake Il Ristorante -- Luca Fantin, in Tokyo, Japan, it's all about the seasons.

  • News & article

    Fun in the sun

    Guru, Nianne-Lynn Hendricks, Published on 21/06/2019

    » At Phuket airport, all roads lead right. However, travel off the beaten path, turn left (and keep going), cross over the sea on a bridge with a spectacular view and you're in beautiful Phang-Nga Bay. After a pleasant 20-minute drive along the coast, you reach Baba Beach Club. Bang on the serene and extremely clean Natai Beach, Baba Beach Club, part of the Sri Panwa family, is as advertised.

  • News & article

    A cultural melting pot

    Life, Nianne-Lynn Hendricks, Published on 17/05/2019

    » Chef Dan Bark's Upstairs At Mikkeller has received much praise since it opened in 2015. Five years down the line and a Michelin star later, all that's changed is the menu, and the chef's-table-style, 20-seat restaurant is open four nights a week instead of three.

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