Perhaps it's still early to talk about Christmas or New Year's Eve, but sure it wouldn't hurt to prescreen some nice places that offer the best backdrop to a fine meal. We search for restaurants in Hong Kong that remind us how stunning the city's landscape can be, together with beaches and shores that provide a tranquil escape from the pollution and the crowds.
The essence of a great dish often comes from the most elemental techniques, so for amateurs who don't know where to start with, start with the basics. We invited culinary professional Chef Richard Ekkebus, Director of Culinary Operations and Food & Beverage at The Landmark Mandarin Oriental to demonstrate step-by-step some of the essential cutting techniques every cook should know. Now you know we need a guideline to break things.
Meat cravers (not to be confused with pizza) should get a copy of this issue. Reason: The World of Premium Beef. From USDA prime to Kobe, we uncover the best varieties of premium beef around the world. Facts and raising practices of different cattle, names and origins you might never heard of, all presented to you in this juicy feature.
November Issue: The Decadent Issue out now!
Really thought the section on wine pairing with the Wa-Gyu was insightful. As an Aussie "Wa-Gyu insider" there was still some more elements that should have been printed to complete what was a pretty good coverage. Love the style of your magazine too.
ReplyDelete