RAW, sets a high ladder for the rest of Taiwan’s restaurants. Using mostly local Taiwanese ingredients, uplifted by some imported treasures such as uni from Japan, French nouveau cuisine cooking techniques and concepts of the Parisian bistronomy, the one year baby is rooting its steps firmly on the Taipei dining scene.
The Taiwan-born chef Andre Chiang has two passions. One is poetry and art (look at the photographs of his dishes on his website) and another food.
Dominique Crenn tells the story of herself through her food at San Francisco’s Atelier Crenn. The backdrop is her childhood in Britanny, France, and travel memories as diverse as visiting […]
N/naka serves modern kaiseki handcrafted by American born, Japanese female chefs duet in Los Angeles. To the Chef’s Table Netflix series audience, chef Niki Nakayama is a celebrity, yet her […]
The chef Richard Kuo is Taiwanese by origin, but he was raised in Australia and later moved to New York so he brings a truly global twist to his menu…
Paris tea culture has evolved tremendously over the past twenty years since I visited the enchanting French capital for the first time. Beyond the established commercial giants and the ‘historic’ […]
Trends are not invented. Food trends “reflect our contemporary world and spin up at a specific moment”, I learned during the four-weeks intensive course at the Ferrandi culinary institution based […]
Smudging deliciously brown the sweet teeth of chocolate lovers, the London Chocolate Show, tempts through chocolates made in Britain, but also from Denmark, Italy, Spain, and as far East as […]
Ristorante Piazza Duomo in Alba is a dichotomy of delectable mystery. Located in the core of the cobbled Alba, the splendour of the Duomo cathedral levelled on the primo piano […]
Like fashion, food and wine, tea is also submissive to by consumers driven trends. Although certain traditional popular tea styles such as the milky black Hong Kong tea, Chinese and […]