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Hornets aside, the very best thing I ate in Bhutan was a simple Indian soup served at Uma Paro. In fact, all the very best things I ate during the trip were at Uma Paro. The chefs there are simply fantastic, offering their customers a wide range of Western classics, fusion dishes, Bhu...
Fresh catch off the coast of Lima, Peru Posted on May 13, 2013 by Janice Cebiche is Peru’s national dish. Also spelled ceviche, seviche, or sebiche, the former being the English-speaking community’s preference, probably because of the pronunciation: SAY-VEE-CHAY. Before being offered ...
For most people, both Grüner Veltliner and St. Laurent are nothing more than foreign names – but things can get better with a little help. The Austrian Wine Experience by Mr Michael Thurner and his Unique Food and Wine company aim to actively introduce consumers to the diversity a coo...
You have been eating sushi your whole life? Well, what you might not know about sushi etiquette could just surprise you. Like many things Japanese, it’s all in the details. Confession: when my Japanese friend (who is also a sushi chef) gave me these tips, I realized I had been doing s...
The hubby and I are hoping to lose a few, seeing as we basically haven’t stopped eating since the Christmas season last year. Soups have been our go-to lunches since the amount of liquid in them deceive us into thinking we are full just after one big bowl. To my surprise one day, the ...
Called to the bar at Gramercy Tavern, New York City Posted on May 14, 2013 by Maroj One of the great things about New York City is that you can eat at the bar counter at many great restaurants. As I travel a lot for business, I often end up in some cities during the weekends with no b...
See you at the Noosa International Food & Wine Festival Posted on May 9, 2013 by Aun Next week, my wife S, two year old mini-me T and I are heading down under. Last year, as regular readers know, I attended the super-fun Noosa International Food & Wine Festival . Well, we’re going bac...
The best creatives also leave a part of themselves in their work. Thus, in the Jardin Gourmand menu, chef Julien has created a dish that I think could be the very soul of his artisanal philosophy: “Jaan’s Garden,” (main picture) an ever-changing composition of the season’s best vegeta...
