Linguine with Chanterelles, Baby Spinach, Spring Onions and AsparagusA simple pasta dish with many flavours of spring; a duo of green and white asparagus makes for a crunchy flavour base, completed by the earthiness of mushrooms and spinach.
Thitid Tassanakajohn - A Fine BalanceLe Du’s Thitid Tassanakajohn shares with Eve Tedja about his commitment to work with local food producers and his latest Thai kaiseki venture.
The Great EscapeMalcolm Lee explores the unspoilt wilderness of San Francisco on a whirlwind road trip.
Sea SparkleMartina Breznanova, bar manager of The Gibson in London, brings her mesmerising martinis to Nutmeg & Clove. Here is one to jumpstart your happy hour.
Cauliflower in Textures, Flaxseeds, Kampot Pepper, Walnut, MintThe Cambodian cultivar is highly prized for its unique flavour. When salted, the peppercorn is soft and easily chewed, making it a perfect way to add punch to gorgeously roasted cauliflower.
Jack Lee - Return of a starAs a war immigrant growing up in the US, Chef Jack Lee’s childhood was a far cry from the life of glamour he lives today. His tenacity, hunger and drive saw him rise to stardom.
SEA SPARKLE AMartina Breznanova, bar manager of The Gibson in London, brings her mesmerising martinis to Nutmeg & Clove. Here is one to jumpstart your happy hour.
On The Edge - Around the worldNick Liberato travels across vast continents to help struggling restaurateurs in the Netflix series Restaurants on the Edge.
Salmon Mi-cuit, Avocado, Green Apples, Pomegranate, IkuraSlow cooked and gently shredded, the melt-in-your-mouth texture of the salmon pairs well with crisp green apples and the salty burst of roe. The puff pastry adds a final layer of texture to the delightful starter.
Giovanni Parrella - Mission Possible“Health & happiness for our guests: it’s our mission”. Giovanni Parrella’s deep-rooted passion for cooking, dedication to hard work and wealth of experience have earned the Napoli-born chef
The Convergence Of ContrastsChef Agustin Ferrando Balbi makes his mark by bending genres and blending cultures.
SEA SPARKLE BMartina Breznanova, bar manager of The Gibson in London, brings her mesmerising martinis to Nutmeg & Clove. Here is one to jumpstart your happy hour.