Over the Christmas holidays, my family and I went on an intimate 14-day cruise. It made me think about how others could make the most of the dining aspect of their travels by sea. We were very fortunate that the food onboard the cruise was good and there was sufficient variety to keep the whole entourage satisfied over two weeks.
Bugis longer retains any of the hallmarks of what made its name notorious in the 1950’s – 1980’s, but it continues to be a tourist destination for its street and mall shopping and general sheer hubbub.
Bonnie Morales, the author of "Kachka: A Return to Russian Cooking," uses the metaphor of Tetris to explain how how to lay a zakuski table, a table of little bites of hors d’oeuvres, entrées and snacks.
Johnny James a renowned jazz artist and musician gives us his dinner party playlist. Johnny is an entertainer and artist; saxophonist, flutist and composer; arranger, producer, and respected musician spanning more than 25 years.
What better way to discover Singapore than through the eyes of people who are tapped into the pulse of the local lifestyle scene? This month we speak to Amy Greenburg, the Wine and Dine Editor at Expat Living magazine, about the best nightlife watering holes in The Little Red Dot.
The Chinese cooking wok is an artistic instrument. You heat it up, put ingredients, bit by bit, swirl it around, toss the contents and the result is a dish with a distinct flavour referred to as wok hei (or "breath of the wok").