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Richard Ekkebus' Inspirational Dishes

Largely recognised as one of the finest, if not the finest French restaurant in Asia, Hong Kong’s Amber at the Mandarin Oriental is a must visit spot for any fine dining lover in the city. Consistently in the top five of Asia’s 50 Best Restaurants and currently number 24 on the World’s 50 Best Restaurants list, it has held two Michelin stars for nine consecutive years. Picture above: Miyazaki wagyu beef, strip loin, barbecued with dulse & red cabbage slaw, oxalis, horseradish & pepper berry emulsion © Amber at The…

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Four Restaurants Bringing Traditional Dishes into Contemporary Cuisine

Tucked away in the basement of a Yerevan apartment building, off downtown’s bustling Tumanyan Street, The Club has been an informal gathering place for Armenia’s post-Soviet-era writers, artists and intellectuals for well over a decade. Trend-setting types sit down to plates of fried chicken breast with fruit sauce and foil-stewed trout fillets at candle-lit wooden tables. The menu is proudly rooted in Armenian traditions, but sprinkled with twists that face decidedly into the future. “We had two goals [with The Club],” says Co-Founder and General Manager Andranik Grigoryan. “First, to…

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The Science of Cryo-blanching

At this time of the year, I imagine your freezer is full of excellent veggies frozen during summer for using them when required. So, you already know that, generally speaking, when you cook them you will be reminded of all the bright colours and flavours of summer, even though the consistency will be rather disappointing. I can explain this better with an example: green beans that have just been thawed look inviting enough but if you touch them, they feel limp. If you toss them in the pan they will…

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5 High Quality Cognac You Should Try

Cognac is without a doubt one of the most fabulous drinks on the planet. It’s often called an “avec” (with) but if there is one drink that can stand on its own, it’s Cognac. The Cognac producing area is divided into smaller geographical zones, or crus, with Grand Champagne and Petite Champagneperhaps being the most well-known of the bunch. These areas, however, do not have anything to do with the sparkling wine called Champagne, so try not to mix those two. The Production of Cognac Ugni Blanc, also known as…

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Björn Frantzén: 'Luxury is More Relaxed Now'

“My dream was to open a restaurant that felt like being invited to my own apartment. Most of all, I want the dining experience to be entertaining and playful,” Björn Frantzén insists grinning, just a little mischievously. His conviction has paid off supremely. Frantzén has been announced this week as Sweden’s first ever three Michelin star restaurant. Unsurprisingly, Björn is absolutely overjoyed for the restaurant and his entire team. “I’ve created the restaurant I believed in and would want to go to myself. It’s very different to most three star…

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Italian Delicacies: Balsamic Vinegar of Modena

“A drop of balsamic vinegar?”, confronted with this question, any gourmet worth his salt will immediately answer “which one?”. The full name of this product is Traditional Balsamic Vinegar of Modena, but it is widely imitated both in Italy and elsewhere in the world. The dark concentrated liquid, as shiny and velvety as a syrup and reminiscent of a liqueur, is sold in small bottles and consumed one drop at a time. Its taste is pleasantly sharp and well-balanced with hints that vary according to the type of wood cask…

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How to Distinguish Wild and Farmed Tuna?

Sushi aficionados: when you were tucking into morsels of sushi draped over with marbled slabs of sliced otoro or chu-toro, has it ever occurred to you if the prized fish in question were wild-caught or farmed tuna? Perhaps you were unable to discern the difference between farmed and wild tuna. But according to Tomoo Kimura, Chef-Owner of the 12-seat Sushi Kimura in Singapore, the difference between the two is like “glass and diamond”. Weight “Wild tuna can range in size from 70 kg for a five-year-old to over 300 kg…

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