Look closely at the menu. It’s the boys from Bihar and Bhopal, Amritsar and Asansol who are playing around with memory and flavours at India’s most stylish diners.
A hush descends on the table as the chef brings out the dessert. It’s been a meal of some distinction.
Posted in Chefs, Cuisines, Restaurants 
Tags: Amritsar, Apple Chips, Asansol, Bhopal, Bihar, Coal Miner, Dohi, French Pastry, Goat Cheese, Govind, Mehrauli, Morsels, Pastry Chef, Pastry Chefs, Patisserie, Sleeping On The Floor, Small Coal, Wasabi, Wilds, World Gourmet Summit 
1 Comment »Q & A with Andrew Tijoe, Singapore-based legendary restaurateur, who owns brands like My Humble House and Club Chenoi
Foie Gras with crispy duck. If there was one image to explain what Andrew Tijoe, executive president of the Tung Lok group, one of the most successful Singapore-based restaurateurs, awarded at the World Gourmet Summit, has done for Chinese cuisine, it would be that.
Posted in Destinations Tags: Authentic Cuisine, Cantonese, Casual Dining, Chinese Cuisine, Distinctions, Distinctive Cuisine, Executive President, Foie Gras, Ice To The Eskimos, Laksa, Resistance To Change, Restaurateur, Restaurateurs, Sauces, Scallops, Sichuan, Traditional Flavours, Tung Lok Group, Upmarket, World Gourmet Summit Comments Off
