Heritage revival
Penang doesn’t sound like the most trendy of destinations, but the lovingly restored Macalister Mansion is set to up its hip quotient.
Underrated star
Once considered a poor man’s scallop, the tender skate is now finding favour among more seafood lovers.
Precious pulp
Chef Lim Chong Kai shows how the pomelo—often used in desserts—can play a bigger culinary role by pairing its rich, citrusy flavours with seafood.
Playing by his own roux
Just when you think that the revered and respected godfather of U.K.’s culinary scene is about to retire his toque, Michel Roux opens La Maison 1888 at InterContinental Danang Sun Peninsula Resort in Vietnam.
What’s cool for 2013?
The start of a brand new year marks another 365 days of eating and we thought you might like to know what delicious trends lie ahead. After speaking to a more than a few insiders, here are our predictions.
Front roe status
To bring out the magic of this marine delicacy, bottarga is best used as a garnish on light flavoured dishes and mild sauces.
The farmer’s chef
After getting a firsthand look at the origins of various ingredients, chef Guy Martin is more convinced than ever that French cuisine reigns supreme.
Pearl of the Andaman sea
Few getaways attract Singaporeans the way Phuket does. We checked into Indochine Hotels and Resorts recently for a weekend of fishing and relaxation.
A reinvigorated classic
London’s The Ampersand Hotel, gets a dapper makeover. Imagine high contrast tessellated floors, pops of rich colour and graphic references to European science naturalists.