26 Articles found for “The Grill”

Fire up the grill with with these handy tricks from London's meat maestro.

The executive chef of the contemporary grill at Swissôtel The Stamford went from a volunteer butcher’s assistant to helming a meat-centric restaurant.

Beef and pork are usually the mainstays at yakiniku joints, but when it comes to Hokkaido-style grills, the spotlight is on a different meat.

Behind the restaurant is a chef who speaks of mentorship and camaraderie with some of the biggest names in food.

Chi Pin Han, the Singaporean behind Ishinomaki Grill & Sake, quit his job and opened the restaurant after witnessing the devastation in Ishinomaki after the 2011 tsunami.

We speak to the group sommelier of Salt Grill & Sky Bar by Luke Mangan on what it takes to come out tops in blind wine tastings, and how he trained his nose to recognise unfamiliar scents.

Chef Kim Byoung-mook of Yakitori Mook, a newly minted Bib Gourmand restaurant in the Michelin Guide Seoul 2021, plays with fire to bring out the remarkable taste of charcoal grilled chicken

Whether it's chicken grilled to charred perfection from the tandoor ovens, or deep-fried ones served with nasi lemak, travel through your taste buds and explore the many different ways chicken is served in Singapore through these Bib Gourmand locations.

From assorted sashimi to grilled items, it's all about enticing the senses at this new robatayaki restaurant.

Chef Stephane Istel of Bib Gourmand restaurant, Bar-Roque Grill, shares his tips and tricks for an easy cheesy fondue.

For a shoulder you can lean on.

At this new outfit in the spanking new Marina One building, the spotlight is on the best meats New Zealand has to offer.

The chef of Australian restaurant Osia Steak And Seafood Grill shares how excited he was to share the stage with some of the world's culinary greats.

With a feast for his friends cooked from the heart, enjoyed with a glass of Hennessy X.O.

The born-and-bred Singaporean bares all about his rough but remarkable climb from being a teenage school dropout, to representing Singapore at the culinary Olympics, and becoming the head chef of one-Michelin-starred Osia Steak and Seafood Grill.

Grilled pork, rice vermicelli and a tangy dipping sauce—bun cha has won hearts and taste buds around the world. We take you on a journey to explore its origins and MICHELIN-approved spots to enjoy this iconic dish.

The celeb chef shares his recipe for a bright Asian-inspired steak sauce and his five rules for great grilling results.

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