117 Articles found for “Taste of Chengdu”

Gone are the days of sea creature shapes. Contemporary chocolate makers in Belgium are experimenting with new tastes and production methods.

From Texas to Thailand, young chef Riley Sanders’ taste for adventure and passion for food ends with a Michelin Star recognition.

Focusing on a bland ingredient like tofu presents a contrasting challenge to Thai notions of “aroy”, where local palates are constantly over-stimulated by heavy spice, sweetness, sourness, bitterness and salt. We sit down with two of Asia’s best chefs to hear how they intend to deconstruct one of Asia’s most common ingredients while presenting a new proposition to Thai taste buds.

Time has stood still in these five eating places where you can still get good ol’ kachang puteh, ham chin peng and kopi gu you.

Coffee, sake, vegetables and wagyu undergo an amazing taste-transformation in this snowy traditional storage method.

The secret to the 2018 Summer Set Dinner Menu is the collaboration between award-winning Michelin Star Chef Henrik Yde Andersen and Chef Chayawee Suthcharitchan – Head Chef at Sra Bua by Kiin Kiin. They have teamed up once again to create dishes based entirely upon the use of seasonal ingredients. “The aim of Sra Bua by Kiin Kiin is to dazzle and create a memorable culinary and dining experience for every guest,” explained Head Chef Chayawee Suthcharitchan. “We invite guests to enjoy a truly extraordinary culinary performance as we choreograph different tastes through each dish with amazing Thai flavours in daring combinations.”

Chef of La Maison du Chocolat Nicolas Cloiseau shares his tips.

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.

Glenmorangie's Brendan McCarron shares his tasting techniques over a glass of the limited-edition Glenmorangie Astar 2017.

Chef Jose ‘Chele’ Gonzalez of acclaimed Gallery Vask in the Philippines takes us through the flavours of his adopted home.

We take a look at why handmade soba tastes better.

We look into the science behind the holy grail of steak.

Rome may not be Italy’s pasta capital in production, but it is home to some of its most iconic dishes — carbonara, Amatriciana and gricia — drawing visitors from around the world to taste the city’s classic Roman recipes.

From surfing the restaurant scene of Biarritz to indulging in the untamed flavors of Haute-Soule, the Basque Country's restaurants are a treat for the taste buds. Here's where to go for a foodie journey inspired by the all-new MICHELIN Guide 2025 selection.

Lamb happens to be one of the most beloved ingredients both in Istanbul and in Türkiye. An extraordinary meat with its unique texture, lamb adds its aromatic taste no matter what the recipe is.

This fermented soya bean is one of the most iconic traditional Japanese foods, packed with nutrition but polarising for its slimy texture and funky taste.

Chef-owner Yuki Onishi talks about the making of this new dish, and tries local duck noodles from Yu Kee for a taste comparison.

The winner for best menu goes to Chef David Chang.