Celebrity Life
6 Singapore restaurants where you can feast on traditional Christmas fare
Enjoy a taste of yesteryear as chefs in Singapore share traditional recipes from different cultures in their restaurants.
The post 6 Singapore restaurants where you can feast on traditional Christmas fare appeared first on The Peak Magazine.
6 Singapore restaurants where you can feast on traditional Christmas fare
Enjoy a taste of yesteryear as chefs in Singapore share traditional recipes from different cultures in their restaurants.
For more stories like this, visit www.thepeakmagazine.com.sg.
Robert Parker Wine Advocate to launch GastroMonth
The St Regis Singapore, Tippling Club among nominees for awards in inaugural gourmet festival.
The post Robert Parker Wine Advocate to launch GastroMonth appeared first on Prestige Online - Hong Kong.
Sebastien Bras asks to be stripped of Michelin stars: What Singapore’s top chefs think
Chefs Julien Royer, Sam Aisbett, Kirk Westaway and Rishi Naleendra talk about the pressure of maintaining their Michelin stars.
The post Sebastien Bras asks to be stripped of Michelin stars: What Singapore’s top chefs think appeared first on The Peak Magazine.
Sebastien Bras asks to be stripped of Michelin stars: What Singapore’s top chefs think
Chefs Julien Royer, Sam Aisbett, Kirk Westaway and Rishi Naleendra talk about the pressure of maintaining their Michelin stars.
For more stories like this, visit www.thepeakmagazine.com.sg.
Why these 3 restaurants serve food on custom-made plates
[dropcap size=small]T[/dropcap]he oft-understated crockery is the canvas on which each chef expresses his ideas and vision. By the kitchen pass, the mosaic of each course has been planned out: sauce, sides, protein and, lastly, the garnish, all deftly arranged on the assigned dish and presented on the dining table. But there’s more to the piece […]
The post Why these 3 restaurants serve food on custom-made plates appeared first on The Peak Magazine.
Why these 3 restaurants serve food on custom-made plates
he oft-understated crockery is the canvas on which each chef expresses his ideas and vision. By the kitchen pass, the mosaic of each course has been planned out: sauce, sides, protein and, lastly, the garnish, all deftly arranged on the assigned dish and presented on the dining table. But there’s more to the piece of […]
For more stories like this, visit www.thepeakmagazine.com.sg.
Who “owns” a dish in Singapore – the chef or the restaurant?
When a restaurant and chef both lay claim to a signature dish, who reserves the right to continue serving it?
The post Who “owns” a dish in Singapore – the chef or the restaurant? appeared first on The Peak Magazine.
Who “owns” a dish in Singapore – the chef or the restaurant?
When a restaurant and chef both lay claim to a signature dish, who reserves the right to continue serving it?
For more stories like this, visit www.thepeakmagazine.com.sg.
Odette
Royer's dishes approach perfection, and the restaurant is on the cusp of the next big leap forward.
The post Odette appeared first on The Peak Magazine.
Odette
Royer's dishes approach perfection, and the restaurant is on the cusp of the next big leap forward.
For more stories like this, visit www.thepeakmagazine.com.sg.
Is Singapore still on track to become the dining capital of Asia?
A stunning debut and impressive climbs mixed with a few tumbles by popular favourites - after the Asia's 50 Best Restaurants 2017 list was unveiled - leave food for thought for Singapore chefs and industry watchers.
The post Is Singapore still on track to become the dining capital of Asia? appeared first on The Peak Magazine.