The chef, in Hong Kong to prepare dinners for the members-only Amateur Gourmet group, talks to Vanessa Yung about being an old rookie, his London restaurant and why he loves offal.
- Thu
- Oct 3, 2013
- Updated: 9:52am
25 Oct 2012
One morning in Los Angeles, a few years ago, my partner and I, nursing hangovers, dropped into Mel's Drive-In on Sunset Boulevard in need of breakfast and Bloody Marys.
3:39PM
4 Oct 2012
"I'm not sure about the placement of the tomato" is a phrase that I never imagined would come tripping lightly off my tongue.
10:34AM
16 Sep 2012
The British chef, whose first Hong Kong venture opens next month, tells Vicki Williams that celebrity is not something he is comfortable with.
2:36AM
19 Apr 2012
Renaud Marin, who took over the chef's role at the Hyatt Regency's Hugo's restaurant in February this year, was born in Nice and grew up near Antibes.
12:56PM
13 Oct 2011
If you have ever watched a 'reality' television cooking programme, you probably think there is an equal number of male and female chefs. But the reality is that television producers manipulate...
9:57PM
Model turned chef Esther Sham has drawn much acclaim for the witty, pretty food she serves up as Chef Tata in her private kitchen, Ta Pantry - including much talked about Shanghainese foie gras...
9:57PM
Name three chefs in Hong Kong you admire. 'I'd say Vincent Thierry of Caprice at the Four Seasons [Hotel], Umberto Bombana of Otto e Mezzo in Central, and Roland Schuller of The Drawing Room in...
10:52AM
Throwing the perfect dinner party remains the toughest triathlon in the Olympics of entertaining because you are cook, server and host.
6:27AM
It's nearly 10 minutes into the interview but famously potty-mouthed British chef Gordon Ramsay is disappointingly expletive-free. The tape could go out on any radio station in the world without...
1:42PM
'If we're shooting, my day will start in Los Angeles. I stagger out of bed at about 8.30am; I'm not a morning person at all. I live in a nice complex. It has a beautiful pool and I go straight...
5:04PM
An appetite for competition can be a vital ingredient to succeed in haute cuisine
12:07AM
In Case You Missed It
23 Sep 2013
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