For our last lunch before headed home, we dined at Shirvan, chef Akrame’s latest project. Named after an ancient province in Azerbaijan, the menu is influenced by the spices, stories and flavours of the silk route, peppered with delicious rich flavours of Middle East and the Mediterranean. The space is modern and elegant with an […]
We made scampi penne and here’s what we did with the heads and shells-maximising on the flavours of the sea, we made use of every part so that none of the good stuff go to waste. And as you can see mascarpone (and often creme fraiche) is our best friend, and they kind of hang […]
I’m getting the hang of managing the many hats in both English and Chinese, generating interesting content. Given the time sensitivity of promotions and how content is key, here are three very average quality videos well edited by a film school student. Okay, I made him dance with the tandoori vegetables..