Isabel Gilbert Palmer interviews food writer Nancy Singleton Hachisu about food in Japan. Phaidon will be publishing her third book called Japan the Cookbook on 6 April. Nancy says that Japan the Cookbook is not an examination of regional cooking traditions, as much as a curated experience of Japan's culinary framework from a specific moment in time. Using both line and … [Read more...]
Archives for February 2018
Formidable team cooking at new Valletta restaurant, Risette
If a bank manager had had his way Andrew Borg might be cooking fast food till this day. But the Maltese chef is persistent, contrarian and never gives up even when the going gets tough. His persistence meant that he successfully ran the Black Pig making a name for himself not only locally but also with international visitors to Malta. But it was not just the bank manager that … [Read more...]
Bee Satongun named Asia’s best female chef for 2018
Bongkoch ‘Bee’ Satongun, chef of Paste restaurant in Bangkok, has been named Asia’s Best Female Chef 2018. A self-taught chef, Satongun honed her culinary skills while working in her family’s local restaurant. Since opening the original Paste in 2013 with her Australia-born chef husband Jason Bailey, Satongun has committed herself to educating diners on the complexity, layers … [Read more...]
Nick Bril: A chef and entrepreneur who knows exactly what he wants
Nick Bril is ambitious and driven. As a chef and entrepreneur he knows exactly what he wants though there is a certain inner struggle to determine when he will start to push the boundaries at The Jane, Antwerp. At 33, he has been cooking at the highest level for a long time having been the sous chef with his business partner Sergio Herman at Oud Sluis, a 3 Michelin star … [Read more...]
4 ways space design impacts restaurant and bar revenue
Most people eat with their eyes first. As such, food that look great on photos are really effective in enticing customers to order certain dishes. Bar and drinking establishment owners also use the same technique to encourage patrons to try new concoctions or beverages on their menu. Representatives from leading restaurant interior design companies say that you can also use … [Read more...]
