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Coffee, Tea, Ceremony - Evergreen Brews

Posted by: WelcomZest Flavours of Grand Asia on Sunday December 8, 2013

As soup, pickle or brew; in a spectrum of inspiring hues, tea is consumed in many ways and revered in all.

Yet, it is in the cup that it takes its ordained form. If you find yourself in Asia, you’d do well to develop an inclination for the region’s most preferred brew. 

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Kopi Luwak: Some Civil Civet Coffee

Posted by: WelcomZest Flavours of Grand Asia on Saturday December 7, 2013

To many Asians, it can never be a patch on tea on home territory, but a certain coffee bean that’s been deposited by discriminat- ing local civets in the backyard, has been making waves in the gourmet world.

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The Tea Ceremony

Posted by: WelcomZest Flavours of Grand Asia on Friday December 6, 2013

To understand the tea ceremony is to understand the Japanese ethos.

The highly ritualised ceremony known as cha-do or the “way of tea” was developed to its present form around the 16th Century and was by then already imbued with the Zen precepts of serenity and simplicity – wabi and sabi and the idea of the ephemerality and significance of every meeting expressed in the term ichigo ichi-e.

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Noodles and Dim Sum: Dreams are made of this

Posted by: The Gastronaut on Monday January 23, 2012

Imagine a game among the cuisines of the world where a cuisine wins points every time someone correctly identifies its origin. With Chinese cuisine anywhere in the reckoning, you can be sure the game would be up pretty soon. It would only have to betray the hem of a dim sum or the ankle of a flash-fried noodle, and other contenders would be out the door. In fact the pre-eminence of Chinese culinary...

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ITC Grand Chola: A Highlight of the New Year

Posted by: The Hummer on Thursday December 29, 2011

Too often, we have our noses so deeply buried in our work, we rarely think of taking the time out to get a ringside view of dreams taking shape. In the last year however, I’ve decided to look around a little more and have been met with rewarding glimpses

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Set Sail for the Orient

Posted by: The Gastronaut on Saturday June 19, 2010

With its strong colours, definite textures and fresh flavours, it’s no surprise that in the last several decades, demand for the food of the Far East has become almost maniacal in urban centres around the world. But a lot of us haven’t really ventured beyond the ubiquitous Chinese though it has to be said, Chinese cooking – which has distinct regional traditions such as Cantonese, Szechwan and Mandarin – has historically influenced and today undoubtedly...

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A Hunan Style Masterpiece with Chef Liang

Posted by: Star Chefs from ITC Hotels on Thursday March 18, 2010

It's hard to think of chemistry amid a rapturous moment.

But then, this is exactly the kind of thought-altering revelation Hunan Style Mixed Dry Meats & Vegetables is.

The complexity of flavours, the crispness of each ingredient, the distinct temper of each spice and the intense pleasure of its symphonic explosion on the palate – these are truly bewildering things, especially when they come together in one preparation.

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Celebrating Sushi!

Posted by: The Hummer on Wednesday November 18, 2009

The world of sushi is unbelievably intricate. It’s made up of a countless number of very small pieces of different shapes, sizes, textures, flavours, colours and smells. Making the landscape of sushi a sensual and bewildering maze made of so many ingredients, used in so many ways, that one is baffled by the mere sight of it! And yet, we seem to think we know exactly what someone means when they say ‘sushi’. 

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Gung Hoy Fat Choy!

Posted by: The Hummer on Thursday January 29, 2009

It's that time of year again when we welcome the Chinese New Year with a hearty Gung Hoy Fat Choy! 

And this time, it's the year of the Ox.

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