"If you drink cognac there is no reason why you shouldn't drink armagnac. We have very similar products. We have our differences, but let's talk about the similarities first," says Olivier...
- Tue
- May 21, 2013
- Updated: 2:49pm
Trending topics
Just as fusion dishes are built on marrying flavours from some very different cuisines, mergers require the integration of companies whose cultures may be poles apart.
4:55AM
Taiwanese eatery Din Tai Fung, which is famed for its dumplings, was crowned Asia’s best restaurant, while restaurants in Beijing claimed the lion’s share of spots in the top 10 of a new survey of...
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I am a chef and I am in love with food: it has the power to make us healthy and happy. But it also has potential to make us fat.
12:06PM
It's a surprise to learn that So Chau Yim-ping - a former politician, and a recipient of the Bronze Bauhinia Star - is the same Mrs So behind the sauces brand, Mrs So's XO Sauce.
7:32AM
It makes perfect sense for Patrice Bersac to live and work in Paris' Bercy district, just a short stroll from the restored wine warehouses of Cour Saint-Emilion, now converted to cafes and bars...
7:32AM
Quick, cheap and chock full of flavour, street food gives hungry passers-by a lot to love in locales around the world. Trying the local open-air fare is also a key ingredient to sampling any city'...
5:17AM
With a growing reputation as the premier foodie on British TV you’d expect a lunch with James Martin him to include white truffles and foie gras. But life in the kitchen for him is more down to...
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The World's Best 50 Restaurants list will be revealed on Monday, following the announcement of Asia's Best 50 Restaurants in February. And no doubt, much foodie controversy will ensue from...
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Hong Kong food fanatics are familiar with choosing rib-eye or sirloin, medium-well or rare. But what about wet- or dry-aged? The soon-to open Butcher's Club, a butcher's shop combined with a...
10:47AM
In an alley in Sheung Wan, an area often better known for its dried seafood shops, the smell of freshly baked baguettes now sometimes obscures the familiar odour of salted fish.
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South African wines seem to have an ambiguous reputation among Hong Kong wine lovers, and Chris So is convinced it’s undeserved.
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