67 Articles found for “Hand and Flowers”

Even with grubby little hands around, you can still have your cake and eat it too.

Carrie and Rupert Blease are bringing their Bay Area flare to the Big Apple.

These hand-cut noodles are coloured with precious saffron and lifted with a citrusy zing from naoshichi, a rare lime-like fruit from Japan.

Chefs Christopher Millar and Felix Chong from 1-Group try their hands at being farmers at Mayura Station in Australia to learn how its full-blood wagyu is cultivated from paddock to plate.

Four-hands, six-hands dinners? Acclaimed chefs Hideaki Sato, Julien Royer and Kai Ho discuss what makes or breaks a culinary crossover.

From getting to know the origins of the meat and vegetables to collaborating on the design of the dinnerware, chef Julien Royer of Odette takes pride in all things made by hand.

Hand-brewed coffee is fun, so here we introduce five brewing tools of different usage difficulty and investment costs to let you into the world of hand-brewing.

Traveling to the Lion City this holiday season? Even with grubby little hands around, you can still have your cake and eat it too.

This whisky and soda concoction gets a luxe update in the hands of Japanese bartenders.

There’s nothing quite like the Japanese attention to detail. Open Door Policy and Open Farm Community’s Group Head Chef Daniele Sperindio experienced it first hand during his stint at the two-Michelin-starred Narisawa and shares more in this chef's travelogue.

Served tableside at Daniel's flagship restaurant in NYC, this potent potable can easily be replicated at home.

The professional 'sfoglina' gives a detailed guide to the art of fresh handmade pasta.

Chef Heather Terhune shares a recipe for repurposing excess candy into a portable treat.

Executive chef Lee Boon Seng of The Spot shares his recipe for a classic dish with surprising Asian touches.

Follow a MICHELIN Inspector’s first-hand account of dining at one of London’s biggest restaurant openings of the past year.

The world-famous chef’s flagship restaurant continues to soar with Three MICHELIN Stars. A MICHELIN Inspector gives us a first-hand account of what makes it special.

A MICHELIN Guide Inspector gives their first-hand account of dinner at this Three-MICHELIN-Star restaurant from renowned chef Alain Ducasse.

Hear a first-hand report from a MICHELIN Guide Inspector as they visit the latest restaurant from enormously talented chef Poul Andrias Ziska.