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Keeping the bubbles alive
Maintaining its age old traditions of winemaking is what matters most to Pierre-Emmanuel Taittinger, president of Taittinger.
Best duck confit in Singapore
A traditional mainstay of French bistro menus, the best renditions showcase an amazingly crispy skin and succulent flesh.
Home again
David Bedinghaus, Kirimaya’s newest evangelist for its organic farm, shares how a brief stint in Bangkok turned into a two-decade love affair with Thailand.
The 4cs
Go all out to create a decadent evening to remember. Tip: get these four showstoppers ready—caviars, crustaceans, champagnes and cheeses.
The final act
After 16 years of helming his eponymous restaurant at l’Hôtel de Ville in Crissier, Philippe Rochat is ready to retire. Just before curtain falls, he gives his first and last culinary performance in Singapore.
Vintage bubbles
In 1998, divers discovered 2,000 bottles of the Heidsieck Monopole 1907 in the salvaged shipwreck of The Jonkoping, a Swedish shooner, sunk in the Baltic Sea in 1916.
Rediscovering glory
Reduced to rubble after World War II and distanced from its noble past under communist rule, Dresden is now enjoying a resurgence as one of Germany’s most cultutrally vibrant cities.
December 2011 food hunting
Submit a photo of your favourite restaurant dish and win Vitaliano Pasta Pots with Lid by Silit worth $429 each!
Spotlight on: Ian Kittichai
Fate seemed to have other ideas for the man who had no intention of ever being a chef. The Golden Boy of Thai cuisine recounts his humble beginnings as a pushcart peddler in Bangkok, and his fast track up the culinary ladder.