21 Articles found for “De Mondion”

The MICHELIN Guide Inspectors share a peek behind their decision.

Surprisingly, spirits like whisky, which has a rich and smooth flavour profile with fewer sharp edges, create a greater room for flexibility and exploration when pairing with Asian dishes, which has a diverse range of flavours.

Chef Justine Li always gives her all. This means being very selective with ingredients and having meticulous attention to detail; working in the kitchen every day, personally making the dishes and pouring her heart and soul into every dish. After all, her guests have entrusted her with an important day of their lives, and the last thing she wants is to disappoint them.

Chef Justine Li always gives her all. This means being very selective with ingredients and having meticulous attention to detail; working in the kitchen every day, personally making the dishes and pouring her heart and soul into every dish. After all, her guests have entrusted her with an important day of their lives, and the last thing she wants is to disappoint them.

Having been a part of the Robuchon Group for 10 years, Yohei Matsuo exhibits a pure, delicate, and uncomplicated cooking philosophy, as he takes the reins of L'Atelier de Joël Robuchon's kitchen in Taipei.

The intrepid adventurer shares her hopes for the restaurant and her observations on the Asian fine dining scene after 14 years in the region.

Three new starred restaurants and seven new Bib Gourmands are in the latest edition.

The late chef’s legacy explained through his iconic mashed potatoes.

Navarre native David Yárnoz boasts almost encyclopedic knowledge about his birthplace, and he knows how to make the most of it in the kitchen. His fine dining venture El Molino de Urdániz operates in both a small Navarrese village and a high-rise hotel of Taipei. In both of them, diners can expect dishes evoking the beauty of the northern Spanish countryside.

Possessing a certain joie de vivre and irresistible charm in their approach to life, the Peranakans are among Penang's first settlers; and today, vestiges of their grandeur from a bygone era can be seen everywhere in George Town. Here's where to go in Penang for a quick weekend immersion in Peranakan culture!

Multi-varietal, overflowing with richness and sweetness, and always vibrantly coloured, Kuehs mirror the joie de vivre of both countries' local culinary culture. Here are some of the popular kueh that can be found in Malaysia and Singapore.

The iconic spa at Les Sources de Caudalie is built around the mineral waters of a thermal spring deep underground. That's just the beginning.

Let’s take a look at what the MICHELIN inspectors said about the eight newly-awarded MICHELIN-Starred restaurants in Taipei and Taichung, including L'Atelier de Joël Robuchon, De Nuit, T+T, Mipon, Mudan, Oretachi No Nikuya, and Sur.

MICHELIN's famously particular food critics shared what impresses them most about newly starred and promoted restaurants logy, A Cut, Molino de Urdániz and Sushi Akira in Taipei and JL Studio, Fleur de Sel, Forchetta and Oretachi No Nikuya in Taichung.

The executive chef of Paris 1930 de Hideki Takayama talks about his journey to Taiwan's renowned tea-growing region of Pinglin and how it has impacted his interpretation of food.

The chef of L'Atelier de Joël Robuchon Taipei Florence Dalia shares her recipe for petit salé aux lentilles, a rustic dish from her childhood in France that's packed with flavour and nutrition.

The chef de cuisine of one-Michelin-starred Cantonese Restaurant Ya Ge in the Mandarin Oriental, Taipei goes under the sea for inspiration.

The chef de cuisine of the two-Michelin-starred contemporary French restaurant loves Asia so much, he has no intention of returning to Europe.