Mark Molnar - From Budapest To Saigon With LoveFrom humble beginnings, world-renowned Chef, Mark Molnar brings two decades of experience at some of the world’s top restaurants to inspire the kitchens and palates of Saigon’s most experienced foodies.
Saigon CallingWith subtle Vietnamese flavours of coriander and fresh lemongrass, the cocktail is a mix of fresh herbs and gentle spices. Roku Gin matches perfectly with an array of distinctive Balinese spices: Sancho pepper, citrus and green tea.
Going With The FlowHow was it possible that 2020 was a wildly successful year for F&B and tech company Ebb & Flow, which managed to launch eight concepts at the height of the global pandemic? CEO Lim Kian Chun tells all.
Burrata ParmigianaThe Burrata Parmigiana is Arévalo’s twist on an eggplant parmigiana, a classic Italian dish that is traditionally made with eggplant layered with cheese and tomato sauce.
John and Karen Urie Shields: It Takes Two To TangoFood is a literal labour of love for John and Karen Urie Shields of Smyth+Loyalist. They share with Destin Tay on the ins and outs of balancing two stars, two restaurants and two kids.
A Winning TouchAnna Princena And Kelly Wong From Mo Bar Are The Winners Of The Remy Martin Barrel Aged Cocktail Competition 2020 With A Savvy Salt-Crusted Creation
Chocolate, Cocoa and CitrusThe complexity of chocolate shines through in the various textures at play in this plated dessert, completed by the acidity of assorted citrus.
Eating Together Is About More Than Just FoodMr Danh founded Laang after the success of the Quan Bui restaurants in Saigon. Laang is Saigon’s dining sanctuary and is widely-celebrated for its tranquility and innovative Vietnamese menu. Now, Mr Danh is determined that Laang and all it embodies is the perfect concept to promote the excellence of Vietnamese cuisine to a global audience.
Farms & FieldsMiller Mai’s recent holiday to Cambodia took him to agricultural lands where salt and pepper are grown and harvested.
Jacques & Laurent PourcelJacques and Laurent Pourcel, the inspiration behind some of the top gastronomic restaurants around the world, focus on producing truly inspirational cuisine from their Mediterranean homeland.
Thym Citron CocktailHead barman Y.S. Neo of The Lounge Bar infuses a gin-based highball with notes of wine grape for a refreshing hot weather guzzle.
Mille Feuille with Berries & HazelnutsThe French classic mixes luscious vanilla pastry cream with a tart raspberry coulis. You can use any fruits of your liking to accompany the dessert, but try to choose ones with less water content