Showing 81 - 90 of 1,064
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.
Redefine your cinema experience
Life, Nianne-Lynn Hendricks, Published on 22/05/2019
» On a recent visit to Singapore I found myself heading to Sentosa. And it wasn't for Universal Studios (give me some credit). I wanted to check out Peroni Sunset Cinema, which was held from May 2-15, to see what all the fuss was about.
Hot off the coals
Guru, Nianne-Lynn Hendricks, Published on 31/05/2019
» Despite modern cooking techniques and fancy equipment making their way to restaurant kitchens, nothing beats the flavour of produce cooked over an open fire. Suddenly everyone and their mother is into barbecue and charcoal and wood-fire cooking are making a comeback in a big way, so much so that chefs are designing and building their own pits for their kitchens. Guru has complied a good (if we may say so ourselves) mix of Bangkok restaurants offering various cuisines from the live fire. After all, it's not just the heat that counts, conquering fire is what made us human!
Chocolate for the soul
Guru, Nianne-Lynn Hendricks, Published on 31/05/2019
» I have always been a fan of The Sukhothai Bangkok's Chocolate Buffet for a number of years, so much so that I drag the Mothership to it every time she is in town!
All things spice
Life, Nianne-Lynn Hendricks, Published on 07/06/2019
» It has been quite a year for chef Garima Arora. Not only did her restaurant, Gaa, become the first helmed by an Indian woman chef to be awarded a Michelin star, she was also named Asia's Best Female Chef 2019. Two major accolades within two years of her opening her first restaurant. No mean feat.
From greenhouses to tables
Guru, Nianne-Lynn Hendricks, Published on 07/06/2019
» In his pursuit for traditional values, chef Luke Farrell has created a 'living library' of his own. Ryewater Nursey in Dorset, the UK, is the labour of Farrell's love for all things Asian, especially ingredients. On his family's 40-hectare property, the chef-turned-farmer is growing Asian produce, which he supplies to top London restaurants. Using seeds and cuttings brought from his travels in Asia, Farrell is growing, in greenhouses, fresh organic herbs, spices and vegetables, pollinated by his father's tropical butterflies. Guru speaks to Farrell about his growing obsession with Asian ingredients.
In the comfort of carbs
Guru, Nianne-Lynn Hendricks, Published on 07/06/2019
» BUNKER ASIAN AMERICAN 118/2 Sathon 12 Open daily 5.30pm-midnight Call 092-563-9991 or 02-234-7749 Visit www.facebook.com/BUNKERBKK
Putting the cure in pedicures
Life, Nianne-Lynn Hendricks, Published on 25/06/2019
» I am a fan of manicures and pedicures and treat myself to them every two weeks. But just when I thought I've had the best there is, enters a pedicure with a difference.
Gaggan is still Asia’s best
Life, Nianne-Lynn Hendricks, Published on 26/06/2019
» The stars of the culinary world converged at The World’s 50 Best Restaurants awards held at the Marina Bay Sands in Singapore. The awards, which were hosted for the first time in Asia, saw 26 countries across five continents honoured with a place on the list, which ended with the announcement of a new No.1 - Mirazur, in Menton, France.
Paddling through seafood
Life, Nianne-Lynn Hendricks, Published on 28/06/2019
» The House on Sathorn has a new dining room and it's an ode to Thai seafood. Paii, a Thai word meaning "to paddle", is a casual dining space showcasing the best of local and imported seafood. The restaurant pays homage to the founder of The House On Sathorn, Luang Sathorn Rajayutka, who also created the Sathon canal.