Food

Sunday, 22 May 2011

Take time at Fleur-de-lys

2011-05-22 FLEUR-DE-LYS has already made a name for themselves in the Sultanate for their famous desert dishes namely the Mango Cheesecake. After 14 years in the establishment, Fleur-De-Lys now has two outlets, one in Kiarong and one in Kiulap. For those who...

Drinking water can help with weight loss

2011-05-22 OUR bodies are made up of about 66 per cent water. At every moment water escapes our bodies through sweat, urination, defecation or exhaled breath, so it is essential to replace this lost water.The best way to replenish this lost fluid is to drink 1...

Sunday, 15 May 2011

Refreshing, delightful pick-me-up coffee recipes

2011-05-15 YES, it's a great pick-me-up when you're feeling run-down, but it's a fabulous cooking ingredient, too.These days it's rare to walk more than a few metres along a city street without seeing at least a few bleary-eyed souls clinging to artfully logo'...

US chef shares passion for Italy cooking

2011-05-15 AMERICAN chef Jonathan Waxman shares his passion for Italian food and distills its essence in his latest book, "Italian, My Way."Since moving to New York from California in the 1980's he has adopted an Italian approach to his cooking. In...

Good 'Old Time Kopitiam

2011-05-15 KICK back and relax at Old Time Kopitiam in Menglait. The kopitiam is definitely a hidden treasure with its quaint looking decor, friendly faces and laid-back concept. The two owners, Lim Yu San and Chua Yee Lee, admitted that when they opened the...

Sunday, 8 May 2011

Blending with natives the culinary way

2011-05-08 BEING sensitive to cultures and traditions is the best way to blend. When in Rome do as the Romans do. That is sound advice, but its also easier said than done.Even when travelling around the Philippines, you will find a fair share of challenges...

Mad for foodie books

2011-05-08 ILOVE reading about food, although this habit of buying books or magazines revolving around epicurean issues didn't start until I bought my first publication in Australia. Moving from the small-town vibe of Brunei, to another small town in New South...

Sunday, 1 May 2011

New Aban Thai

2011-05-01 NOTHING quite says "affordable and cheery" like New Ahan Thai Restaurant. Spacious and simple, New Ahan Thai doesn't promise to be the most glamorous of destinations for a meal but makes up for it with food and drink that would satisfy the hungriest...

Authentic, memorable springtime Sri Lanka recipes

2011-05-01 FEW temptations could winkle me out of my own corner of England during a warm spring or hot summer.Try me in January or February, though, and I'm not waving my union flag quite so enthusiastically. In fact, I'm easily lured away by the romantic...

Martin del Campo's fresh take on Mexican cuisine

2011-05-01 FOR Mexican chef Lula Martin del Campo, the way to fabulous dishes is simple: buy local, respect the ingredients, mix with abandon and sprinkle with flowers.The executive chef at the Mexico City headquarters of an international bank, she has just...

Sunday, 24 April 2011

Korean cuisine at crossroads, transition

2011-04-24 WITH societies becoming more affluent, food is no longer just about filling up an empty stomach. Rather it is seen as the very foundation of lifestyle. "There is a cultural aspect to the simple act of dining. We form relationships, observe good...

For the Love of Butter

2011-04-24 BUTTER is best. Julia Child, master chef of French cooking, knew what she was talking about when she made this historically complicated cuisine accessible to the world, and professed her love for butter decades ago.I know a lot of readers will balk...

Cuisine or couture can't equal great art

2011-04-24 CLOTHES are to be worn and food is to be swallowed: they remain trapped in the physical world. True art, however, is of the mind.What is art, and what is not art? We all know the answer to that. Potentially, since Duchamp, anything goes as art. So...

How the Roux family educated the British palate

2011-04-24 ON THE same evening that Restaurant magazine published its annual list of the world's top 50 restaurants, other futures were being decided at the Mandarin Oriental in London's Knightsbridge. Mark Birchall, who won the 28th Roux scholarship on Monday...

Sunday, 17 April 2011

Korean spring on a plate

2011-04-17 FLOWERS serve as emblems of spring's arrival, a sign that plants are stirring, birds are warbling and bees buzzing. Though often used to create decorative bouquets, blossoms at the dinner table are not restricted to the vase. Technicolour petals add...

Greening India's deserts by cultivating olives

2011-04-17 INDIA'S northern Rajasthan state is testing olive cultivation in a US$3.0 m pilot project to boost agriculture and the local economyRajasthan, India's popular tourist state, is famous for its sprawling palaces, historic forts, vast tracts of desert...

Sunday, 10 April 2011

Trying too hard in the kitchen

2011-04-10 EVERYONE likes feeling that a dinner host has gone to some effort on their behalf, but there is such a thing as trying too hard. Where's the line?It was when one of my oldest friends offered us two different salts with which to season our lamb that...

Sunday, 3 April 2011

US mulls over food dyes causing hyperactive kids

2011-04-03 AN INDEPENDENT panel of experts is to make a recommendation Thursday on whether the US Food and Drug Administration should restrict colorful food dyes which some say cause hyperactivity in children.After years of defending the dyes — which...

Cookbook stirs up passions

2011-04-03 ANEW widely anticipated six-volume cookbook with 1,500 recipes and a US$625 price tag has won rave reviews but also a dose of scepticism.Many food critics have praised "Modernist Cuisine: The Art and Science of Cooking" by Nathan Myhrvold...

Sunday, 27 March 2011

Selecting an authoritative cookbook

2011-03-27 WHICH encyclopaedic cookery almanac do you use most often, and is it worth having more than one? Most homes have one — a gargantuan, unwieldy cookery manual, often dragged from the shelf to deliver the goods on basics like the timings for a...

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