CATEGORIES

Quality Over Cost

When it comes to wine, consumers today have the perception that the higher the price, the higher the quality. In this story, century cellars presented six bottles of wine from all over the world; each being affordable but showcased an array of aromatic flavours that surprised many.

3 mins read
Cuisine & Wine Asia
September - October 2019

The Conscious Ethical Consumer

Ethical consumption is not a result of the millennial wave. In fact, the act of choosing to purchase and do business with any company, establishment and institution has been around, even more so since consumerism boomed in the 1950s, for those choosing to support ethics that follow their own.

10 mins read
Cuisine & Wine Asia
September - October 2019

Beyond Borders II

In this two-part feature story, Kurt Ganapathy spends four days travelling across Austria, discovering the history and winemaking traditions it shares with the neighbouring countries of Slovenia, Hungary, Slovakia and the Czech Republic

4 mins read
Cuisine & Wine Asia
September - October 2019

What Is Clean Eating!

When it comes to eating clean, many would think of similar things: no salt, no sugar, less fat. Today, there are many diets that have been introduced, and eating clean isn’t the simple ‘no-preservatives’ anymore. What exactly is clean eating? And what is the future of our food going to be like?

5 mins read
Cuisine & Wine Asia
September - October 2019

Eye Of The Beerholder

Italy is a country best known for their fine wines, but ask about a great locally made beer and you might have a few of them scrambling for a name. What makes Collesi Beer so special comes from the water used to make the beer, the sheer range of flavours that suit an array of Italian cuisine, and lastly how fresh every batch of beer is made for the customer. We sit with Mr Federico Amoroso, representative from WLF Pte Ltd that is the distributor of Collesi CraftBeer, and Chef Domenico Cicconi of Ciao @ Italian Risto-Bar at Haji Lane who share just what it is that makes Collesi beer so special.

4 mins read
Cuisine & Wine Asia
September - October 2019

Ukraine The World's Breadbasket

IN THE PAST, FARMERS USED TO PRACTICE CROP ROTATION AND LET THE LAND REST EVERY SEVEN YEARS.

3 mins read
Cuisine & Wine Asia
March - April 2018

Rabbit Healthier Alternative

When thinking of rabbits, the first countries that’ll probably come to mind are France and Italy with their great love for the domestic meat.

2 mins read
Cuisine & Wine Asia
March - April 2018

New Nordic Cuisine

In person, Chef Emma Bengtsson looks like some kind of a fairy, with pale hair, a slender frame, and a gentle smile always hanging about her lips.

2 mins read
Cuisine & Wine Asia
March - April 2018

Life Begins At 40

Twenty-one years ago, for then 19-year-old Gert de Mangeleer, the plan was to own a jazz club.

2 mins read
Cuisine & Wine Asia
March - April 2018

Breakthrough Beverages: Healthier Alcohol?

It’s unimaginable for most of the world nowadays to live a life with absolutely no alcohol.

5 mins read
Cuisine & Wine Asia
March - April 2018

A Sweet Sojourn Through Europe

Having Met So Many French Pastry Chefs Over the Years, I’d Always Wondered How Pastries in Their Home Country Were Really Like, Both in the Countryside, and in the City. Shall We Start With the Charming Region of Alsace, Before Proceeding to the City of Lights? 

4 mins read
Cuisine & Wine Asia
March - April 2018

Gastromasa: New Era For Turkish Cuisine

Turkish cuisine is known as one of The Three Grand Cuisines in the world, but really, how many of us know about it well enough?

2 mins read
Cuisine & Wine Asia
March - April 2018

Fantastical Feasts & Where To Find Them

While most diners would probably gawk at the clockwork mechanics climbing up one side of the wall in the dining room of Dinner By Heston, set within Mandarin Oriental Hyde Park in London, my favourite corner would be the semi-private booth tucked away next to the kitchen.

2 mins read
Cuisine & Wine Asia
March - April 2018

Discover Central Europe's Gastronomic Scene & Get A Taste At World Gourmet Summit 2018

When certain cuisines are mentioned, your brain will conjure up the most famous dishes; the flavours you’re craving or of the ones you’ve recently encountered.

10+ mins read
Cuisine & Wine Asia
March - April 2018

Developing Gastronomic Destinations

Geographically speaking, Central Europe as of today is from the north of Poland, all the way south to Croatia.

5 mins read
Cuisine & Wine Asia
March - April 2018

The True Meaning Of Chinese Lunar New Year

Traditionally, Eight Treasures Rice Is Made of Auspicious Ingredients, Such as Lotus Seeds for a Sound Marriage, and Candied Melon for Sweetness in a Relationship. Other Ingredients Phonetically Remind the Hearer of Good Things, Such as Dried Longan, Which Sounds Like ‘reunion’, and Dried Tangerine Peels, Which Sounds Like ‘good Luck’. In Some Places, Such as Shanghai, It Typically Features Sweet Lotus Paste Hidden Within Steamed Glutinous Rice. Elsewhere, the Eight Treasures Are Stuffed Within a Roasted Duck, or Made With Wood Ear and Cloud Ear Fungus for a Vegetarian Rendition. How Would Three Chefs in Singapore Reinterpret Traditional New Year Dishes? Let’s Take a Closer Look.

5 mins read
Cuisine & Wine Asia
January-February 2018

Made In China

Made In China

3 mins read
Cuisine & Wine Asia
January-February 2018

From The Land & Seas Of Hyogo Prefecture

From The Land & Seas Of Hyogo Prefecture

2 mins read
Cuisine & Wine Asia
January-February 2018

Scaling Up

Bangkok’s Dining Scene: The Sühring Twins

5 mins read
Cuisine & Wine Asia
November/December 2017

Narisawa Innovative Satoyama Cuisine

Satoyama means the mountain area near a town.

6 mins read
Cuisine & Wine Asia
November/December 2017

Symbols & Festive Meals

Symbols are a language that can help us understand our past. As the saying goes, a picture says a thousand words, but which words? Understanding our past determines actively our ability to understand the present.” said Tom Hanks in the movie The Da Vinci Code, 2006 as an opening statement. You cannot equate one symbol to another without context – like the swastika which is a spiritual symbol for the Hindus, Buddhists, and Jains, but represents terror and anti-Semitism for the races that were hunted during the world wars.

2 mins read
Cuisine & Wine Asia
November/December 2017

Festive Feasts Around The World: Traditions Or Modern Adaptations

It’s that time of the year when people gather, exchange gifts and most of all, feast! With virtually everyone adhering to the Gregorian calendar, the festivities start and end around the same time. When do chefs start preparing their menus for the festive season and is there still a demand for traditional dishes? What about countries that Christmas have been introduced to: what sort of food do they serve?

7 mins read
Cuisine & Wine Asia
November/December 2017

A Spanish Christmas

Known for its rugged coastal cliffs and mountainous interiors, Asturias, on the northwestern coast of Spain, sees much rain and snow during winter. In contrast, Barcelona, on the eastern coast of Spain, has the mild winters of a maritime Mediterranean climate. This issue, a chef from Asturias and two chefs from Barcelona share with us traditional and modern takes on festive dishes from their hometowns.

2 mins read
Cuisine & Wine Asia
November/December 2017

Harvesting Ethically

From subarctic Alaska and the Pacific coast, to the Gulf of Mexico and the Atlantic coast, the United States has a coastline of 150,000 kilometers where fish and shellfish live.

2 mins read
Cuisine & Wine Asia
November/December 2017

Pumpkin - As You Like It

Traditionally, a carved pumpkin signals the harvest season.

4 mins read
Cuisine & Wine Asia
September/October 2017

Oysters - Stories On A Half-Shell

Regarded as the most prized bivalves of all, oysters are on the same tier range as caviar, uni, truffles and all the other foods of splendour.

2 mins read
Cuisine & Wine Asia
September/October 2017

Bangkok's Booming Culinary Scene

Exhilarating in a manner only Bangkok’s lifestyle can be, the cuisine is on par with the excitement: streets are alive with foodstalls and every building houses restaurants led by a family business or chefs cooking out their ambitions.

6 mins read
Cuisine & Wine Asia
September/October 2017

Bounty From Land & Sea

For centuries, farmers in the English countryside have been rearing traditional cattle breeds such as Angus and Hereford, pig breeds such as English Large White, Pietrain, and Duroc, and sheep breeds such as Texel, Suffolk, and Charollais.

3 mins read
Cuisine & Wine Asia
September/October 2017

A Sustainable Movement For Our Seafood

A Sustainable Movement For Our Seafood

4 mins read
Cuisine & Wine Asia
September/October 2017

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