The right curves
Under the hands of design maestro Karim Rashid, nhow Berlin unveils a world of voluptuous forms drenched in pop candy colours.
In his element
His restaurant in Madrid garnered its second Michelin star before it even crossed the two-year mark. Chef Ramón Freixa shares how his distinct brand of nueva cocina is raking in the plaudits.
Making wines her way
New figures from Vinexpo, the annual wine congress in Bordeaux, show that it’s women who do most of the choosing when it comes to wine.
The green tribe
Today’s foodies go beyond buying organic produce; the true believers now want to cultivate their food to get in on the plot-to-plate trend. Are we ready to become urban ‘farmers’?
Best durian desserts in Singapore
The king of fruit is the ultimate palate-pleaser for most Singaporeans, but their complex aromas can be extremely thorny to work into desserts. Here are the purveyors who get it right.
Brave new world
With a deep respect for Chile’s terroir and a penchant for experimentation, Miguel Torres Maczassek is continuing the inspirational winemaking philosophy set by his father at Miguel Torres Chile winery.
Mike Soldner, who was previously running the Malt Vault in the basement of Ann Siang Road’s Screening Room, has decamped to another subterranean room in The Club Hotel a few doors away.
As Tung Lok’s former director of kitchens, chef Sam Leong coined modern Chinese dishes like wasabi prawns and coffee pork ribs. But when it comes to his personal favourites, nothing stirs up his palate like the time-honoured street stalls in Malaysia.
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