There is a saying among chefs: if you can make it in Hong Kong, you can make it anywhere. Hong Kong has one of the highest densities of restaurants per capita in the world. And according to the 2019 Time Out Index, 92 per cent of people had dined out in the week leading to … Read more
WHY DO RESTAURANTS CHARGE FOR WATER? WHY CAN’T THEY SERVE COMPLIMENTARY TAP WATER? “We understand some diners prefer water with their meal instead of wine or beer. However, tap water can negatively alter the delicate taste of live oysters. To ensure a pleasant dining experience, we serve unlimited premium Nordaq water. However, we do not … Read more
Katie Button is the co-founder and chief brand officer of Katie Button Restaurants, which operates Cúrate Tapas Bar in Asheville, North Carolina, in the US. In the past, she has staged at leading restaurants such as El Bulli in Spain and Jean-Georges in New York. One of the selling points of the smash hit drama … Read more
Vasun’s ‘Smoked’ Keema Ramyeon (Serves 2) Ingredients: 3 tablespoons vegetable oil1 inch cassia stick2 green cardamom pods2 cloves1 medium onion, minced3 cloves garlic, minced1 green chilli, thinly sliced1 inch ginger, minced1-2 tablespoons curry powder2 packets instant noodle seasoning150g minced meat50g firm tofu, cut into small cubesSmall charcoal piece1 teaspoon ghee 2 packets dry ramyeon noodles2 fried … Read more
Their vision is significant in Singapore, which imports more than 90 per cent of its food. The city state’s breakneck urbanisation, achieved in just one generation, makes it easy to forget that this was once an island dotted with kampongs (traditional villages), where agriculture was a way of life. Air, the restaurant opened by Orlando … Read more
The shocking, premature death over the weekend of Michelin-starred chef James Kent at age 45 cast a pall over Downtown – and the Wall Street area especially. Although Kent had other projects in the works, his Saga Hospitality Group is most closely associated with FiDi. It was announced just last week that the group would … Read more
In the first month, there were no customers, in spite of the red gingham tablecloths laid out in expectation. Even the neighbouring hawker aunties felt sorry for him and his partner. But the two young chefs were willing to go the extra mile, even re-opening the stall after it closed for a single diner. Saveur … Read more
Qantas’ in-flight and lounge menus are created in partnership with Australian celebrity chef Neil Perry, who was so impressed with the stir-fried black pepper beef in the Qantas Business Lounge that he launched “Chef Linda’s specials” on the debut menu of Qantas First Lounge when it opened in 2019. Dry prawn and pork noodles, prawn … Read more
Singapore’s dining industry lost one of its rising stars on Thursday evening (Apr 25). Chef Tariq Helou, owner of the 18-seat restaurant Fleurette, died unexpectedly a few months shy of his 30th birthday. His cause of death is unknown. Tariq broke into the dining scene with his Division Supper Club, a series of consistently oversubscribed … Read more
The power lunch is back on the menu five days a week in the Big Apple – a major sign that Manhattan offices are buzzing again as more workers return to their desks following the pandemic, Side Dish has learned. Midtown staples like Michael’s and Fresco by Scotto, along with newer hot spots from top … Read more
