Too many restaurants fall down at the hurdle of food. The main thing they’re there to provide can sometimes be the worse thing about a place.
Being proud of the latest champion of TGSA 2016, Le Vo Anh Duy is passionately continuing his journey to discover new spices and to introduce good Vietnamese food.
Being successful in the US and so well known in Hollywood but with chef Jack Lee, Vietnam is the culinary paradise. “The chefs of celebrities” wishes that the whole world to notice Vietnamese cuisine.
An exclusive interview with Ferran Adrià, one of the world's best chefs, about the relationship between food and art as well as the taste of childhood.
Cycling through the Vietnam’s steamy Mekong Delta, sweat drenching our backs, we ride under coconut palm canopies, we see men fighting rooster cocks in a clearing, acres of brilliant green rice paddies and women serenely balancing impossibly burdened bicycles.
"Leftovers are where the biggest wastage happens."
What do you think are the five most important kitchen techniques a chef must learn?
Sure, you could pile some roast chicken and mashed potatoes on a plate and call it dinner.
We’re basking squarely in the age of the celebrity chef, so it’s no wonder that some of our favorite culinary personalities have found themselves becoming pop culture icons.
Bourdain used the word “pathological” to describe his fixation with being on time. “I judge other people on it,” he admitted. “Today, you’re just late, but eventually you will betray me.”
Gone are the days of boring continental breakfasts. Instead, we're saying "good morning" with dumplings, prosciutto with sliced melon, and airy eggs Benedict at some of the best breakfasts our editors have eaten at hotels around the world.
The spices that raising up gastronomical stream inside us are so plentiful. The mellow and unforgettable strong taste of them, however, just can be counted on fingers. The fruits of A. Tonkinensis swaying in late summer, are among them.
© 2014 / All rights & Copyrights reserved.
Golden Spoon Awards
Phone: +84 650 3668899