Tuesday, January 23, 2018

Sign up for 4 Masterclasses by 4 Master Chefs


As the {Re} Food Forum comes to Bangkok, aside from international experts takling sustainability in the industry, there's also a number of small, intimate masterclasses up for grabs with some of the international guest chefs. ​

So, if you've ever wanted to cook alongside your favourite chefs like Magnus Nilsson, Dan Hunter, Will Goldfarb or Shinobu Namae, this is your moment.


Places are limited so be sure to book your place through the website.
All masterclasses will be held at The Residence, Grand Hyatt Erawan Bangkok.

Magnus of Faviken fame will look at food preservation techniques, in this unusual session - especially those needed when running a restaurant in the Arctic Circle.

3,000 THB per ticket, 2PM

Dan is the chef and owner of Brae, a contemporary cuisine restaurant set on a small farm in Victoria’s Otway hinterland. Expect something exciting from his produce driven menu.

3,000 THB per ticket, 4:30 PM

Namae, from two-Michelin starred l'Effervesence in Tokyo cooks French cuisine with Japanese flavours. In this class he talks about dashi, the traditional but all important Japanese stock base.

2,000 THB per ticket 11.30 AM

Pastry chef and owner of Room4Dessert in Bali, Will will make a Balinese meringue from local palm sugar.

3,000 THB per ticket, 4.30PM


How to Make Consommé: 5 Great Video Recipes



A crystal clear consommé, packed full of flavour is a wonderful thing.

Stock is simmered and clarified with protein, vegetables and herbs, and then strained off, leaving an elegant and delicious broth.

It’s a great way to start a meal or as a welcome respite between heavier courses. And it’s actually not that difficult to make once you know how.

We’ve collected five videos that show you how to make a variety of consommés, including recipes from some of the world’s best chefs.

Take a look below and for more gourmet tips, why not check out these video guides to making fluid gels and purees.

Monday, January 22, 2018

Paul Bocuse's Legendary Coq Au Vin Recipe


Coq au vin is a comforting French country stew of chicken and wine (originally rooster and wine). Many recipes exist but our favorite is the one from the late chef Paul Bocuse. It calls for simple ingredients but the flavor of the final dish is exquisite thanks to the use of red wine, cognac and butter. Interested in making it at home? We’ll show you how.

Bocuse, who passed away Jan. 20th, is a culinary legend. He was part of the Michelin elite for his three-star Restaurant Bocuse, which has been open for over 50 years, and was the creator of the renown culinary competition Bocuse d'Or.

He was named Chef of the Century in 2011 by the Culinary Institute of America and was also the recipient of the Lifetime Achievement Award from World's 50 Best Restaurants in 2005.


The trick to Chef Bocuse’s coq au vin recipe is to let the chicken marinate overnight. Follow that simple step and you’ll be enjoying a flavourful and tender coq au vin.

Here's what you'll need to make coq au vin at home: organic chicken, cognac, carrot, flour, red wine, onion, garlic, butter, and a few spices and herbs.

After the chicken is marinated it will be drained, dried and browned until golden. The rest of the preparation includes allowing the chicken and vegetables to simmer in a wine sauce. Find the rull coq au vin recipe here.


If you love French food try your hand at making this exquisite apple tart from Normandy. Find the recipe here.


Taipei, a Tasting Tour with Richie Lin


Chef Richie Lin of Mume restaurant offers some guidelines for exploring Tapei's food scene and discovering some of his favourite Taiwanese specialities.
Taipei, a Tasting Tour with Richie Lin

Not much has been said about Taipei's dining scene until recently. As Taiwanese chefs and restaurants begin to win awards, beginning with Lanshu Chen of Le Moût as Veuve Clicquot Asia's Best Female Chef in 2014 and then her joint entry on Asia's 50 Best 2017 together with Mume and RAW, the world is beginning to sit up and take notice of the city known first and foremost for its night markets.

One of the city's most prominent chefs is the Hong Kong-born Richie Lin of Mumerestaurant. Trained in Quay, Sydney, and Noma, Copenhagen, Lin witnessed the rise of Taipei as a food destination having opened Mume as a co-owner in December 2014. The restaurant’s debut on Asia's 50 Best Restaurants list in 2017 came as no surprise given the publicity the chef garnered for his farm-to-fork philosophy. Be it white asparagus, blush prawn, flower crab, chocolate or amadai fish, the chef now sources between 90 to 95% of his produce locally.

Juggling his dual role as a father with two young children and a chef, Lin is always time-strapped but he makes it a point to host overseas chefs at local eateries when they travel to Taipei for pop-ups. So,where to eat in Tapei? Here's how you can dine like a local with a tip or two from Lin.


"You can’t come to Taiwan without trying our traditional breakfast of shao bing (unleavened layered flatbread) wrapped with you tiao (dough fritter) dipped in a sweet or savoury warm soya bean milk and Fu Hang is the city’s most famous. Come early as the queue here starts at about 5am."

Fu Hang
Hua Shan Market Level 2, No. 108, Zhongxiao East Road, Sec. 1, Shandao Temple Station, Taipei City

"Founded by James Chen, who topped the 2013 Nordic Roasting Championships, Fika Fika is a Nordic-style cafe widely considered to be one of Taipei’s best coffee roasters. I usually drink the daily’s special as a long black but the filtered coffee is really good too."

Fika Fika No. 33, Yitong Street, Zhongshan District, Taipei City

"Jin Feng is home to one of Taipei’s most reputable lu rou fan (braised pork rice), a local staple of rice topped with braised minced pork. Located right outside the Nan Men Market, the pork rice dish is best washed down with a light and delicate pineapple chicken soup."

Jin Feng
No. 10, Section 1, Roosevelt Rd, Taipei City

"When I crave for casual, American-style brunch, I go to Spot Taipei for chicken waffle, pancakes or pasta; the food here is always well executed."

Spot Taipei
No. 58, Lane 233, Section 1, Dunhua South Road, Da’an District, Taipei City

"Being Cantonese, I have a penchant for Hong Kong-style dim sum and the old-school Three Coins delivers in spates with dishes like steamed chicken feet, prawn dumplings and char siew buns."

Three Coins
46 Heng-Yang Road, Taipei City

"For the best that Taiwanese cuisine has to offer with local produce to boot, make a reservation at Mountain and Sea, order the suckling pig, the cold platter and the pickled vegetables."

Mountain and Sea
No. 94, Section 2, Ren'ai Road, Zhongzheng District, Taipei City


"Ryugin Taipei might just be my favourite restaurant in Taipei. They use predominantly local ingredients and yet execute the kaiseki at a very high level. My favourite dish is the Taiwanese pigeon slow-cooked in oil, then smoked, grilled and served with tuberose."

Ryugin Taipei
No. 301, Lequn 3rd Road, Zhongshan District, Taipei City

"With only 10 to 13 seats and a reservation list of about four to six months-long, the hardest sushi-ya to book in Taipei is Sushi Amamoto; I highly recommend the omakase."

Sushi Amamoto

No. 371, Section 4, Ren'ai Road, Da’an District, Taipei City

"In Taipei, we get high quality seafood from Turtle Island in Yilan and Xiaozhang’s Seafood serves these in a daily-changing menu featuring highlights like raw prawn or langoustine. The stir-fried vegetables are delicious too."

Xiaozhang’s Seafood

No. 73, Liaoning Street, Zhongshan District, Taipei City

"Popular among industry people, Longtail is a newish restaurant and bar that opens till late. It serves Asian-inspired cuisine like beef poke with avocado alongside cocktails like Auga de Formosa: hibiscus infused vodka, peach puree, passion fruit syrup, smoked plum."


No. 174, Section 2, Dunhua South Road, Da’an District, Taipei City

"For a comforting midnight snack, nothing beats the sweet potato congee at Xiao Lizi. The congee here is smooth and velvety and a perfect match with the buffet of small plates like fried egg oyster omelette and raw baby clams in rice wine, garlic, soy sauce and chilli."

Xiao Lizi
142-1 Fuxing S Rd, Sec 2, Taipei City

"Ah Tsai Milk Fish is a late-night stir-fry joint known for its legendary milkfish belly. It’s cooked a la minute and you may have it pan-fried, braised or as a soup."

Ah Tsai Milk Fish
53 Neijiang St., Wanhua District, Taipei City


Sunday, January 21, 2018

Chefs Everywhere Say Thanks to Paul Bocuse


The gastronomic world reacted today to the news that legendary French chef, Paul Bocuse, has died, aged 91.

Bocuse was one of the most influential chefs of his generation, helping shape and push the refinement of Nouvelle cuisine under his mentor Fernand Point at La Pyramide restaurant in Vienne, France. Later, in his own restaurants, he created numerous dishes, styles, techniques, approaches and presentations that rippled across French cuisine and beyond.

In 1956 Bocuse started work at his family's restaurant, Auberge du Pont de Collonges in Lyon and within two years recieved his first Michelin star. By 1965 the restaurant held three Michelin stars, an accolade it retains to this day.

In terms of training, there isn’t an important chef in the modern day cooking landscape who wasn’t somehow directly taught or inspired by the work of Bocuse - a chef who continued throughout his career to open successful restaurants around the world.

In 2011 he was named Chef of The Century by the Culinary Institute of America, an award his also received in 1989 from Gault-Millau - showing just how far the influence of one chef spanned. Many of the great kitchen mentors of today - the likes of Thomas Keller and Daniel Boulud - were formed working alongside Bocuse in one of his kitchens.
In 1987, the chef was responsible for the launch of the world famous culinary competition, Bocuse d’Or,which sees teams from around the world compete in a biannual event now referred to as the Olympics of cooking. The competition alone has highlighted some of the best talent in the industry and pushed the likes of the U.S to create all-star teams of chefs to bring home gold for their country. 
As the food world comes to terms with the passing of such an influential and inspiration icon, many of the world’s best chefs are expressing their own sentiments towards the news. 

Saturday, January 20, 2018

FISKESUPPE, How To Make This Classic Scandinavian Fish Soup


If you are a fan of New England clam chowder you'll love fiskesuppe, a traditional fish soupenjoyed throughout Norway and Sweden.

This fish soup owes its white color to the addition of cream, an essential ingredient of many North European recipes. It also contains cod and salmon (and sometimes prawns), all freshly caught in the Atlantic waters. Are you curious to try it?

There are several versions of fiskesuppe throughout Scandinavia so we asked chef Rebecca Varjomaa, of Bjork Swedish Brasserie in Milan, to share her recipe for the perfect fiskesuppe.


  • Wild salmon (180 g) (6 oz)
  • Fresh cod (180 g) (6 oz)
  • Fresh dill (to taste)
  • Potatoes (200 g) (7oz)
  • Fresh liquid cream (400 g) (14 oz)
  • Carrots (250 g) (9 oz)
  • Fish broth (250 ml) (1 cup)
  • Salt to taste
  • Pepper as needed


Cut the salmon into small pieces no larger than 1 cm (1/2 inch) and keep aside. Do the same with the cod.

Cut the potatoes and carrots into squares of 1 cm (1/2 inch), then boil them in salted water. Once drained, put them aside.

Add the cream, fish stock, potatoes and boiled carrots to a pan with high sides. Add salt and pepper in moderation. Bring it all to about 85 degrees (185F) for 3 minutes, so that broth and cream mix well. Then lower the heat and let it simmer.

When serving the soup, place the slices of salmon and cod on the bottom of the plate; then pour the cream broth with potatoes and carrots. Add a few leaves of fresh dill.


André Chiang's Inspirational Dishes


Have a look at some delicious dishes prepared by chef André Chiang, famous for his unique interpretation of French cooking.
André Chiang's Inspirational Dishes

With André Chiang set to close his eponymous two-Michelin-star restaurant in Singapore on 14 February in search of new challenges – as he told us back in October – an almost retrospective look at just what makes Restaurant André so special feels apt.

Consistently in the upper echelons of the World’s 50 Best and Asia’s 50 Best Restaurants lists, the restaurant is a showcase for Chiang’s unique interpretation of French cooking developed over years working in some of France’s best kitchens, with chefs such as Michel Troisgros, Alain Ducasse, and Pierre Gagnaire. It was there that he first started formulating his Octaphilosophy approach to cooking – identifying eight elements (Pure, Salt, Artisan, Texture, South, Unique, Memory, and Terroir), and designing dishes around them.

Picture above: Unique - Duck tongue, cockscomb, Kyoto aubergine © Edmond Ho

In every one of his dishes, Chiang says, this principle is “strictly respected,” with the “intention” of the dish being perhaps the most important thing to consider. To be ‘Pure’ a dish must be raw and unseasoned, for example a dish of peach, grapes and pink coriander – simple, beautiful.

Picture above: Pure - Peach, Grapes, Pink Coriander © Edmond Ho

Picture above: Pure - Mais' Version 1: Cream, Silk, Burdock © Edmond Ho

Conversely, for ‘Salt” the dish must have what Chiang refers to as a “shadow of saltiness” – think anchovies, olives, ham, soy sauce, or seaweed.

Picture above: Salt - Autumn Tree: Cabbage, Scallop © Edmond Ho

The first dish he ever developed on his own, a ‘Memory,’ one that is still on the menu today, is a foie gras jelly with black truffle coulis that “won the respect of a full-French kitchen.” Perhaps the most important stage of this dish is to carefully monitor the cooking and speed when whipping the foie gras (see the picture at the top of the article).

Picture above: Unique - Stuffed Onion, Mushroom, Mountain Caviar© Edmond Ho

Picture above: Unique - Watermelon Skin, Thyme, Fleur d'Oranger © Edmond Ho

Then there are the non-alcoholic fermented juices that make up the juice-pairing menu. The combinations are intriguing: yellow beets, liquorice and green strawberry, and pine needle, charcoal and apple being just two.

Picture above: Fermentation Jus 9 by Mia_RA © Edmond Ho

Ask him to name a recent dish that he is most proud of and he doesn’t hesitate: Ice Cream Uncle, a dish inspired by the elderly ice cream sellers of Singapore, which Chiang says has both “Meaningful intension” and a “Social contribution” – the restaurant makes a monthly donation so that the ice cream sellers can continue their tradition.

Picture above: Artisan - Miso, Duo Corn, Thyme Oil © Edmond Ho

Picture above: Artisan - Camembert, Hay Ice Cream © Edmond Ho


Parabere Forum: Celebrating Women in the Food Industry


The international discussion forum designed to give a platform to women working in the food industry is due to return from 4 to 5 March in Malmo, Sweden this year.

Parabere Forum, is back with a third edition building on its success, bringing together top opinion shapers from across the sector will tackle this year's theme of "Edible Cities" - examining the critical relationship between urbanisation and food security throughout the world.

Debates and speeches will include opinion leaders, food activists, international scientists, farmers and top female chefs from across five continents.

Three Michelin star French chef, Anne-Sophie Pic, Lara Gilmore from Osteria Francescana and soul for food, pioneering world-famous Danish chef René Redzepi and world-class British mixologist Alex Kratena are just a few of this year's guest speakers in an impressive line-up.

For the full list of speakers click here. Tickets can also be purchased through the website.

A dinner at Eataly Smeraldo Milano will also be held in collaboration with Parabere Forum on 2 February. Guest chefs include Elena Arzak, Massimo Bottura, Ritu Dalmia, Antonia Klugmann and many others - while tickets are currently sold out, you can always put your name on a waiting list.

What: Parabere Forum 2018

When: 4 March to 5 March, 2018

Where: Palladium Malmö · Malmö, Sweden



Friday, January 19, 2018

Watch a Teaser for David Chang’s New Netflix Show



David Chang is to star in a new food show to air on Netflix, which will see him travelling the world exploring the joys of comfort food.

Called Ugly Delicious, the show launches on 23 February and also features Lucky Peach co-founder Peter Meehan. It’s Chang’s first show since season one of The Mind of a Chef back in 2012.

Chang will be hanging and eating with chefs, writers, artists and entertainers at their favourite spots to chat authenticity in food and how it can bridge divides. “Food is something we all have in common. It’s an essential part of who we are and how we create connections across cultures,” says Chang.

Spread across eight episodes the show will feature cameos from the likes of chefs René Redzepi and Roy Choi, and food writer Ruth Reichl, according to Grub Street.

Watch a clip below. Expect “strong opinions and honest conversations about food.”

David Chang is also busy putting the finishing touches to his first ever restaurant opening in Los Angeles. Majordomo is one of our hottest new restaurant openings of 2018.

Sachertorte, The Story Behind Austria's Most Famous Dessert


Who, during a weekend in Vienna, has not indulged in a tasty slice of Sachertorte? This rich chocolate dessert, recognized all over the world as a gastronomic symbol of Austria, is among the most copied by pastry shops but its original recipe is still jealously kept in Vienna, where it was born.

But who created this legendary dessert consisting of two layers of spongy chocolate cake, with a layer of apricot jam or cherries inside, covered entirely in a dark chocolate glaze? And where can you enjoy a slice of the original Sachertorte? Let's find out more about the history of the legendary Sacher cake.


We owe the invention of the Sachertorte to pastry chef Franz Sacher who created it in 1832 in the capital of Austria. Sacher was asked by Prince Klemens von Metternich, heir to a wealthy family of hoteliers of Jewish origin, to prepare a special dessert for a guest because the official court pastry chef was ill.

Sacher, then 16, loved chocolate very much, so he decided to use it for his recipe: the result was this extraordinary dessert that, legend has it, made Metternich rejoice at the first taste.


Since its invention, the Sacher cake successfully spread throughout Austria, then to the rest of the world. The original recipe is protected by a trademark but that hasn't stopped other bakers from attempting to create their own Sachertorte.

The Hotel Sacher in Vienna is the only one that produces the 100% authentic Sachertorte (with a trademark, strictly in chocolate, applied on the cake). The hotel produces over 270,000 pieces a year, which can also be purchased online.


Aside from Hotel Sacher in Vienna, the original Sachertorte can also be found at the Hotel Sacher in Salzburg, the Sacher Café in Innsbruck and Graz; and at the airport duty-free shop in Vienna.

A curiosity: there is only one other country in the world, in addition to Austria, where you can find the Sachertorte: Italy. The Italian town of Bolzano is home to the Sacher Shop, where the iconic cake and other sweets are on sale .


As we alreaady mentioned, the recipe of the original Sachertorte is protected by trademark, but you can always try to make your own personal version at home. Learn how to make Sachertorte with our step-by-step recipe.


Cooking the Classics: Tarte Tatin


A closer look at the Tarte Tatin, the traditional French upside down caramelized apple tart very easy to prepare.
Cooking the Classics: Tarte Tatin

I remember Tarte Tatin from youthful summers in France, where my mother was teaching, while my father and I did a lot of eating. This is perhaps the most ubiquitous of French desserts, along with chocolate mousse, to be found at restaurants grand and humble, from Brittany to the Languedoc. I remember having eaten Tarte Tatin flambéed in calvados, an apple brandy that brings out the inherent apple-ness of the dish, and topped with vanilla ice cream, which runs down the edges of the still-warm tart.

I’ll state this straight from the start: Tarte Tatin is the easiest recipe I believe I’ve made over the many years of this column. I am a fool in the kitchen, so I can safely say that this is fool-proof. Normally, this column is studded with dashes of comedy relief - my burning this, or setting fire to that, or grumbling about having to clean too many dishes after. This one I got right the first time, and every time, and it’s always been a hit with guests and family.


The name of Tarte Tatin comes from the Hotel Tatin, which is just south of Paris, in Lamotte-Beuvron. A pair of sisters, Caroline and Stephanie Tatin, ran the hotel in the early 1880s. Stephanie, the story goes, was baking for the day’s meal, and had intended to make a traditional apple pie (with crust on top and on the side, not just the bottom). Distracted that day, she left the sliced apples (two regional varieties, Calville and Reine des Reinettes) to sauté in butter and sugar too long, and they began to burn. To avoid them browning further and to turn the sauté into steaming, she tossed a round of pie dough atop the apples, and then slid the whole thing, pan and all, into a hot oven. The result, a tarte (with crust only on the bottom) rather than pie, was a big hit and word traveled, making it a draw for guests, who would journey to the Hotel Tatin to taste the unusual delicacy.

The historians who are suspicious of cute origin stories like this one say that a tart like this was already traditional in this region of Sologne, but I’m the sort of historian who, given a split opinion, tends to prefer the cute origin story, to the murkier, more open-ended one.

The fame of the Tarte Tatin was sealed when the fabled chef of Maxim’s, Louis Vaudable, wrote about it with such glowing praise, in a quote worth quoting in full:

“I used to hunt around Lamotte-Beuvron as a young man, and one day discovered, in a tiny hotel run by a pair of old ladies, a marvelous dessert, referred to as Tarte Solgnote on the menu. I asked the staff about the recipe, but they would not tell me. Not easily dissuaded, I came back and managed to get myself hired as a gardener for the hotel. I was fired in just three days later, as it was clear that I was incapable of even planting cabbage, but that was enough time for me to infiltrate the kitchen and extract its secrets. I brought the recipe back to Paris and put it on my menu as Tarte des Demoiselles Tatin.”

A great story, but the stuff of legend. The Tatin sisters died in 1911 and 1917, and the Vaudable family only bought Maxim’s in 1932. But the glitter of the story survived and helped make this tasty, super easy dessert omnipresent throughout France.


The recipe of Tarte Tatin is so concise that, unusually, I can actually include the recipe here.

Behold: Preheat oven to 180/375. Peel and slice apples into 1-2 cm thick slices. Rub butter all over the bottom of a sauté pan (preferably a cast-iron one). Scatter brown sugar atop the buttered pan. Lay apple slices flat inside the buttery, sugar pan, in a pattern if you like, and as tightly as possible. Put on the burner. The butter and sugar will start to bubble around the apple slices, browning them. Scatter some cinnamon and a splash of brandy, rum or calvados (if you’re being authentic) atop the apple slices as they bubble.

Then lay pie dough over the apple slices, so they are covered, tucking the edges of the dough around the edges of the apples on the extremities of the pan. Let it cook a few minutes longer, now tented in dough. Then transfer the pan directly to the oven and cook until the top of the dough is nicely golden-browned. When it’s ready, remove from the oven and place an inverted plate over the tart. Then flip the whole thing over, so the tart ends up falling out of the pan, right-side-up, onto the plate. Voilà, you’re done!

This is one I’ve now made with my daughters, aged 2.5 and 4.5, which is a testament to how simple it is. I even make my own alternative varieties, caramelizing bananas and pears along with the apples. I call it Tart Charney. If only I can get a famous chef to write about going undercover to steal my recipe, we’ll really be onto something!


Sign up for 4 Masterclasses by 4 Master Chefs

SIGN UP FOR 4 MASTERCLASSES BY 4 MASTER CHEFS As the {Re} Food Forum comes to Bangkok, aside from international experts takling sustaina...