123 Articles found for “Seasons”

With the rainy season heading towards an end and the onset of autumn in the Northern Hemisphere, Chef Ryuki Kawasaki has ushered in a new 7-course tasting menu using the best local and international ingredients featuring beluga caviar, foie gras from France and Wagyu from Japan.

Macau-born chef Tim Lam shares his journey from grappling with snakes to helming one-Michelin-starred Cantonese restaurant Jiang-Nan Chun in Four Seasons Singapore.

The celestial creations this festive season include ingredients ranging from dried shrimp and calamansi to Milo and Guinness Stout.

Chef Wang Yong of Jin Sha in Four Seasons Hotel Hangzhou At West Lake sheds light on classic Hangzhou cuisine.

All across the country, home cooks and chefs of Michelin-recognized restaurants alike are basking in the abundance of corn season.

These restaurants are showcasing the season's bounty via new menu items.

Experienced Dutch chef-owner Henk Savelberg and Chef de Cuisine Patrick Smoor are culinary creators serving modern French dishes prepared with care. Ingredients are internationally sourced and the result is a mouth-watering combination of flavours and textures that will surely satisfy customers during this rainy season.

The meaty, plump clams known for their succulence and sweetness are in season in the coastal city of Putian, China.

Keep this list handy as we kick off soccer season.

'Tis the season.

Some of the best ingredients of the season have been woven into three-Michelin-starred La Yeon's spring menu.

Outdoor drinking season is officially in session.

Spring is the season when trees are in bloom and many beautiful products arrive on our tables... The new seasonal menu at L’Atelier de Joël Robuchon Bangkok brings to you the best produce Spring has to offer.

Celebrate the spring season with this French classic.

The use of seasonal ingredients has been long valued in Japan. ‘Shun’ in Japanese refers to a time of year when ingredients are at its freshest and most flavourful. To coincide with the ‘Sakura’ (cherry blossom) and spring season, Mezzaluna (Two Michelin Stars) at The lebua hotel will be introducing a new spring menu focusing on the best spring produce from Japan and France.

Dried mushrooms and seafood are a roaring trade during the festive season.

Here's where to celebrate the season of love.

It's the season of love.