Pierre Herme is returning to Asia to launch a boutique at Hong Kong’s IFC mall The battle of the macarons in Hong Kong is heating up, for come the month of May; Hong Kong will have a new contender for the title of the king of Macarons. Fifteen years after opening his first boutique in(…)
Another season has arrived. With the new season, arrives fresh colors, bountiful textures, flavors and aromas. Many of us are switching out clothes or even adding some new pieces. It is time to revisit things from another familiar season, or even try something new. After all, each season, following each year should have a signature(…)
Wine Tasting: Travel Argentina via Malbec I am an American, I should say, North American, Sommelier living in Buenos Aires. Perhaps it doesn’t have the same ring as “An American in Paris”, but at times, just like the George Gershwin classic, it has its adventures, and somewhat musical intonations, usually of the tango variety. In(…)
Photo: Maison de l’Hui There’s something so regal about high tea. A practice of the bygone colonial era, the midafternoon cuppa has historically been accompanied by savory finger sandwiches (sans crust, of course) scones and something sweet all arranged on a three-tiered cake stand. That tradition is preserved today throughout Asia but chefs are now adding(…)
Anges de Sucre’s clients include Dame Vivienne Westwood, the Saatchi Gallery and various other leading hotels and prestigious venues I recently had a chance to catch up with diminutive, pâtissière, Reshmi Bennett, over a cup of tea, at the laid-back Yumchaa Tea House in Soho, Central London. Over cups of steaming Earl Grey(Reshmi) and lemon grass(yours(…)
Yield: 4 Servings Ingredients: For the Salsa: 1 tablespoon vegetable oil 1 small white or yellow onion, small diced 1 small red bell pepper, stem, seeds, and ribs removed, then small diced 1 clove garlic, minced ½ teaspoon cayenne or more to taste 4 roma tomatoes, core removed and small diced ¼ cup water ½ cup(…)
Chef Yoshiaki Takazawa develops his multi-course menus based on the season and a touch of sentimentality There is no flashy sign outside the door, no vast dining room filled with waiters and tables and no Facebook page promoting the latest trendy dish. Instead, Takazawa restaurant in Tokyo is so off the radar both in location(…)
The menu of ELBON the table reads like that of an Italian restaurant but each dish features at least one traditional Korean ingredient They call him the crazy chef based on his take-risks attitude in the kitchen but that willingness to create the unexpected has put Hyun Seok Choi and ELBON the table on the list(…)
