Crowned “Best Sommelier of the World” in 2013 by The Association de la Sommellerie Internationale (A.S.I.), Paolo Basso is the current holder of the world’s best sommelier title until the triennial competition is held again in 2016. At the exclusive...
Dazzle your palate and satisfy your culinary wanderlust at W Singapore – Sentosa Cove this August. Together with Candlenut, The Kitchen Table will present a Peranakan-themed ‘Food from the Heart’ experience from Monday to Thursday, from 17 – 27 August...
Produced on Islay’s Atlantic coast, Bruichladdich stands out from their competitors by using only 100% Scottish grown barley and never adds any colour or chill filter. This means essential vital oils that give the spirit its distinct flavour profile are...
In celebration of Singapore’s Golden Jubilee, Glenfiddich has unveiled a limited edition bottling – the Singapore Anniversary Edition 50 Year Old. The whisky was showcased at a dinner event at South Beach Club featuring a Singapore-themed menu by Chef Janice...
An intimate interview with Chef Justin Quek about what he served the late Singaporean leader, describing his affinity for salads and fish, lots of fruit, and zero tolerance for butter and cream. Seat in on a heartfelt and intimate interview...
4 pigeon breast meat 25g butter sautéed fava bean 25g butter 1 onion, peeled and finely chopped 50g smoked lard, diced 200g fava beans, peeled •For the sautéed fava bean: Heat the...
A trio of “space farmers” living aboard the International Space Station (ISS) have just become the first humans ever to eat food grown in space. They chomped on the freshly harvested crop of blood red coloured “Outredgeous” red romaine lettuce...
3D printing has been around for more than 30 years, but lately it’s been making more headlines in the food industry. With most demonstrations of 3D food printing focusing on confectionary items and a pizza here and there, how effective...
Even America’s finest restaurants say hiring has become incredibly difficult. “There aren’t enough qualified cooks – or unqualified cooks,” says a restaurant owner. What is the fuss about? Find out here: http://goo.gl/hlGB2d ...
