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Robuchon au Dome shoots to top spot and Waku Ghin debuts at number two in the fifth edition of The Miele Guide to Asia's Finest Restaurants 22 Jan 2013 | 05:00 am
22nd January 2013, Singapore – The Miele Guide’s much anticipated Asia’s Top 20 list of restaurants and the recipient of the prestigious Chef of Chefs award were announced today before some of Asia’s ...
Chef of Chefs 22 Jan 2013 | 05:00 am
Chef David Thompson When we approached chefs from restaurants featured in the 2013 edition of The Miele Guide to vote for a Chef of Chefs — a peer from the same pool of featured establishments who em...
David Thompson’s Top Spots In Bangkok 10 Jan 2013 | 05:00 am
Kao man gai, Thai Chicken and Rice, one of the many street food delights in Bangkok Widely regarded as the foremost authority on Thai cuisine, David Thompson — celebrated chef, cookbook author and fe...
Tempura: Good As Gold 11 Dec 2012 | 05:00 am
Good tempura is distinguished by crisp, feathery-light and evenly distributed batter, that allows a diner to forget he is eating something deep-fried. As they have done with most of the seemingly sim...
Comfort In A Bowl 28 Nov 2012 | 05:00 am
When it comes to ‘bak kut teh’, Malaysians favour the Hokkien-style dark herbal broth that comes with a choice of pork ribs on the bone, soft cartilage, chee chang (pork shoulder) and chee wan (pig’s ...
Iggy’s Top Local Eats In Singapore 12 Nov 2012 | 05:00 am
Prawn noodles is served in a broth made by boiling prawns, shellfish and pork bones together. Though he may traipse around the globe for some of the world’s finest fare, award-winning restaurateur an...
The Miele Guide Culinary Scholarship Programme announces its 2013 awardees 6 Nov 2012 | 05:00 am
Established programme continues its dedication towards developing the culinary scene in Asia for the fifth year running Singapore – 6 November 2012 – The Miele Guide, Asia’s first independent and aut...
Eating Serenely In Korea 24 Oct 2012 | 05:00 am
A typical meal at Sanchon, Seoul, which serves authentic variations of roots and shoots. Korean cuisine isn’t all meat-heavy barbecues and fiery kimchi stews. Discover its soft side with temple cuisi...
Asafoetida — From Pungent To Perfume 16 Oct 2012 | 05:00 am
Asafoetida is a crucial ingredient in chutneys and pickles. Never judge asafoetida by its smell – its pungent odor when raw is transformed into a pleasant garlicky aroma when cooked. Called ‘heeng’ ...
Made in Singapore 8 Oct 2012 | 05:00 am
Chicken rice, a familiar Singaporean dish, is being reinterpreted by local chefs like Willin Low of Wild Rocket. The country’s distinctive hawker fare is being elegantly re-interpreted by its young c...
