CATEGORIES

Hungry For More

Chef Matt Moran is a household name in Australia, especially in his hometown of Sydney. The chef, who turned 51 this year, is not just known for his work multiple television shows involving Food Like Masterchef Australia, the great Australian bake off and chopping block. The chef is also a well-known restaurateur of a number of successful restaurants, which include aria sydney, aria brisbane, chiswick, opera bar, river bar & kitchen, north bondi fish and chiswick at the gallery. He also owns Aria Catering, an event company, and he’s a part of the International culinary panel in Singapore Airlines.

2 mins read
Cuisine & Wine Asia
November-December 2020

Compact & Mighty!

Compact. Fast. Modular. Economical. Hygienic. And sustainable. The impossible becomes reality with the ctr from winterhalter: high washing performance and compact dimensions. The CTR rack conveyor dishwasher is the newest in technology that is on offer for the busy chef of today who needs everything at his fingertips.

2 mins read
Cuisine & Wine Asia
November-December 2020

Across Country Lines

Singapore's glory in the culinary world does not dim even when the chef is based overseas. Chef Mathew Leong, currently based in Norway, and working at Restaurant À L’aise, is the first Singaporean chef to enter with a cross country training from Norway and Singapore. We speak to Chef Leong and ask him a few questions.

3 mins read
Cuisine & Wine Asia
November-December 2020

Maintaining The Heritage At Home

The Singapore food festival was held virtually this year, and showcased the local talented chefs and their ability to create food that innovated and yet included local flavours within the dishes in masterclasses. We speak to four of these restauranteurs and speak to them about their inspiration and their food.

8 mins read
Cuisine & Wine Asia
November-December 2020

We Get Up & Nothin' Gets Us Down

Looking forward. It’s a phrase that you can easily splice into the literal meaning: the one where you look at what’s literally ahead of you in your path, or in the future. You can also interpret it as the feeling of optimism, of anticipating what is coming with the new year or in the future. This year has been a bit of a rollercoaster with regards to covid-19, especially with the impact of the disease on the food & beverage industry. Perhaps then it is time to slow down and give thanks, reflect, and talk about what we might see in the future.

10 mins read
Cuisine & Wine Asia
November-December 2020

Yantra

Suresh Menon, General Manager, Restobar Holding Pte Ltd

3 mins read
Cuisine & Wine Asia
July - August 2020

Enjoying California Chardonnay With Meals At Home

Eating at home is now very much a regular activity. Whether the meals are home cooked, takeaways or delivered, enjoying a glass or two of wine with your meals, can be a wonderful way to enhance the enjoyment of your meal at home. California Chardonnay is America’s most popular white wine. There are a variety of styles, ranging from steely, unoaked with hints of minerality, to rich, ripe styles with butter, vanilla and toasty oak flavours. The spectrum of flavours in California Chardonnay, is as diverse as the areas where the grapes are sourced.

2 mins read
Cuisine & Wine Asia
July - August 2020

Electrolux Professional Singapore Pte Ltd

Mr Marco Pesce, Regional Head SEA & India

5 mins read
Cuisine & Wine Asia
July - August 2020

Going To California

Daisuke Kawai is the co-founder and Chief Sommelier at La Terre. He’s received numerous accolades that include Best Sommelier of the Year at the World Gourmet Summit’s World Gourmet Awards for 2013, 2017, and 2019, Bar Manager of the Year 2018, Bar of the Year 2018 and Old World Wine List of the Year 2018. He’s been a panel judge at wine competitions such as the Asia Wine and Spirits Awards and has accumulated over 20 years of experience in the F&B industry. We ask him to sit down and taste wines from California, while he shares his expertise and knowledge with the readers of Cuisine & Wine Asia. All these wines are easily available for purchase in the Singapore market, and can easily match with local delights.

5 mins read
Cuisine & Wine Asia
July - August 2020

Idle Hands Are The Devil's Bakery

One of the biggest things to come out of this lockdown is the amount of time people have to devote to things they’ve always wanted to do, which has included baking. In march 2020, a recent survey showed that the second highest selling product sold so far happened to be bread making machines, showing the interest of people deciding to bake fresh bread and desserts in their own home. We asked three people to show us the sweet desserts they are making at home and why.

6 mins read
Cuisine & Wine Asia
July - August 2020

Chef Suzanne Husseini At Home

Chef Suzanne Husseini is a chef who can be easily identifiable by her multiple hats: a cookbook writer, a teacher, a chef, and TV Presenter. As she invites us into her life, we ask her to tell us a little on what she wishes more people would like to know about her and Arabic cuisine, what does it mean to write cookbooks and how more people are picking up cooking, and what’s next. CH

5 mins read
Cuisine & Wine Asia
July - August 2020

Meat & Livestock Australia (MLA)

Ellen Young, Regional Manager for Southeast Asia

5 mins read
Cuisine & Wine Asia
July - August 2020

The Culinary Institute of America (CIA)

Eve Felder, Managing Director

4 mins read
Cuisine & Wine Asia
July - August 2020

SHATEC Institutes

Margaret Heng, chief executive (SHATEC) & Executive Director (Singapore Hotel Association)

4 mins read
Cuisine & Wine Asia
July - August 2020

Mitzo Restaurant & Bar

Ng Chun Kiat F&B Manager

3 mins read
Cuisine & Wine Asia
July - August 2020

The Urbanite Getaway

Situated just a stone throw’s away from Chinatown, Hotel Soloha is the hidden gem of Keong Saik Road that offers a charming, modern and stylish getaway for the urbanite.

3 mins read
Cuisine & Wine Asia
May - June 2020

Ch-Ch-Ch-Changes

Edouard labet is a part of a winemaking legacy that has spanned 6th generations. It’s a legacy that had been passed down from his father, and something he intends to continue. We speak to him about domaine pierre labet and chauteau de la tour wine producing estates, how things have changed since his grandparents’ time, and what’s in the future for the wine estates under his leadership.

3 mins read
Cuisine & Wine Asia
May - June 2020

The Culinary Evolution

Singapore is bustling with new restaurants – each boasting a unique concept that is well-received by the discerning diner. Three new establishments are making waves for its array of cuisine: Burger & Lobster, Lé FUSION and Cicada. Each present a new idea for the local diner, maintaining Singapore’s colourful gastronomy scene.

4 mins read
Cuisine & Wine Asia
May - June 2020

Sheeshe Se Sheesha Takraaye

When A Glass Collides With Another Glass

4 mins read
Cuisine & Wine Asia
May - June 2020

Saluting Those At The Frontline

These are uncertain times ahead of us. In times of need, a lot of f&b operators and establishments are looking for ways to help encourage and support our healthcare workers, and the world gourmet summit honouring unsung heroes initiative was created just to do so.

2 mins read
Cuisine & Wine Asia
May - June 2020

Français Classique

Classic French Restaurants in Japan

4 mins read
Cuisine & Wine Asia
May - June 2020

Food Safety & You

‘Food safety’ and ‘food security’ are important words to consider when it comes to knowing where your food comes from. We talk often about farm to table eating, and about the benefits of eating fresh every day. However, how does one ensure food safety and security with meat that’s exported all over the world? To find out, we ask meat & livestock australia (mla) about how australia, one of the countries with the most consumer confidence in food safety, ensure that consumers have faith in them when it comes to their farmed meat.

3 mins read
Cuisine & Wine Asia
May - June 2020

The Grand Desserts

What goes into creating a dessert in a hotel chain, from start to finish? What factors does the team consider when it comes to creating desserts and cakes that go into the cake counter? We ask the team at pan pacific hotel group to share their creative process and the results are fascinating.

4 mins read
Cuisine & Wine Asia
May - June 2020

Behind Closed Doors: Private Dining in Singapore

Amidst the rise and fall of restaurants, some are turning their eye to a new avenue to dazzle diners with their food: private dining, or working as private chefs.

6 mins read
Cuisine & Wine Asia
May - June 2020

Acknowledging The Issues 以人为本,饮食为先

Recognition can be a loaded word. The easiest interpretation of the word, when it comes to the food & beverage and hospitality industry, can be linked to the idea of awards, accolades and tons of press. We are here to explore how different workplaces train leaders, recognise the skills that are valued, what might be hindering that progress and new ways of working as a team.

9 mins read
Cuisine & Wine Asia
May - June 2020

When Japanese Food Met Brazilian Chef

“Cook Japan project”, where chefs from all over the world visit japan for a pop-up restaurant series, is a 10-month-long event until January 2020 that showcases Japanese food culture, ingredients, and craftsmanship.

2 mins read
Cuisine & Wine Asia
November - December 2019

That's What Cheese Said

Cheese is a simple ingredient and the ultimate flavor carrier that has contributed to various appetizing dishes across the different cuisines all over the world.

2 mins read
Cuisine & Wine Asia
November - December 2019

A Royal (Sailing) Extravaganza

'The taste the dream 2019' program was a chance for many to explore the idea of an exclusive, one of a kind menu for diners to savour the menus of celebrity chefs while sailing away on a cruise liner. A year on in, what has changed? What stays the same?

3 mins read
Cuisine & Wine Asia
November - December 2019

Ja Yule Cakes

The festive holidays at the end of the year often mean a few things: office parties, intimate family dinners, and fun gatherings at people’s houses. Hotels often have a bigger variety of cake options to offer on festive occasions under an overarching theme.

4 mins read
Cuisine & Wine Asia
November - December 2019

Remember The Name

Legacy is a rather tricky subject. Is it something you pass down that is tangible: a material good that can be put up on a pedestal? Or is it a series of life lessons you learn from your predecessors? What can you pass down to the next generation that takes on your mantle? We ask a few establishments on their views regarding legacies and the answers, and the stories they have to share, is a tale worth passing down to their successors.

10 mins read
Cuisine & Wine Asia
November - December 2019

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