Ezine Volume 14 Issue 19
10 - 16 May 2012

The Ritz-Carlton does Singapore Proud

“Some have asked me why I am having the team from The Ritz-Carlton do the dinner for the wines from Chateau Latour,” Peter Knipp of World Gourmet Summit says, at the Château...

Nose-to-tail Philosophy

Lucky participants picked up some tips from Chef Fergus Henderson of St JOHN Bar and Restaurant on 24 April at Miele Gallery. He has no qualms working with pig’s trotters and making terrines...

Three Chinese Masters

On 3 May at Conrad Centennial Singapore, one-Michelin-starred Chef Albert Tse from China Blue, Chef Ku Keung of Golden Peony, and Chef Chan Kwok of Hua Ting Restaurant cooked up dishes such as...

 
 
 
 

Restaurant
Skyve Elementary Bistro & Bar

The sleepy Winstedt Road has seen some interesting restaurants come and go, and the newest kid on the block is Skyve Elementary Bistro & Bar...

Wine
2004 Clos Figueres Font de la Figuera

This wine is not very forthcoming on the bouquet, but the palate shows more fruit flavours and also more concentration. It is a medium bodied wine...

Recipe
Baby Lamb with Mango Chutney and Vegetable Couscous
 
Video
World Gourmet Summit 2011 Paul Wilson Culinary Masterclass, Virgin Olive Oil Poached Fish
 
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