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Edo and the Art of After Hours

Posted by: The Gastronaut on Tuesday October 19, 2010

The impact of Japanese cuisine on global culinary enlightenment does not begin and end with sushi and sashimi as a few would tend to think. But then again, more than a few connoisseurs could overlook how deep it goes. On my last visit to Japan, I had the pleasure of being accompanied on my trips to the some of the country’s best restaurants by a good friend who happened to be a Japanese master chef.

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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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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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A Tribute to Thailand

Posted by: The Hummer on Wednesday November 4, 2009

Even though Thailand and its culture are fairly old, there is still a freshness and novelty about the country that is timeless. In fact, Thailand seems to be in constant motion, in an endless dance that blends the old with the new, and weaves it into the fabric of daily life without missing a beat. And so, life continues.

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Fiery Feasts from the Far East

Posted by: The Hummer on Tuesday September 8, 2009

Beware all those who enter! This one is not for the faint at heart. 

Two scorching cuisines from the Far East – Sichuan cookery from China, Chiang Mai cuisine from Thailand – have come together to create a daringly delicious menu, challenging to the culinary expeditionary and terrifyingly tempting to admirers of the exotic and piquant.

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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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