sepia: into the woods for dessert
Decades after his days running through the English woodlands, Martin Benn’s childhood memories have resurfaced in a dessert that could easily pass for a pile of dirt, twigs and moss. The dish, called...
View ArticleWhat top chefs eat on the down low
Ignatius Chan’s menus read like a shopping list of the world’s finest ingredients, from French Gillardeau oysters to Japanese snow crab. But when it comes to treating himself at home, the Singapore...
View Article{dine} The Woods
This article was published in The Wall Street Journal on Saturday 1 June 2013. Click the picture above to read the story. The post {dine} The Woods appeared first on The Kitchen Inc..
View ArticleSydney wine bars
As sommelier scene develops, Melbourne envy dissipates. This article was published in The Wall Street Journal Asia. The post Sydney wine bars appeared first on The Kitchen Inc..
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