Stretching for almost 4000 miles from the west to the east, Indonesia is the largest archipelago in the world. Consists of many cultures and tribes which make Indonesia as the richest country in the term of the culture. There are thousands of different cultures in Indonesia, the historical events, tradition and buildings, Indonesia traditional food is also influenced by some foreign culture like the Chinese, India, Middle East and even Europe. Food is inseparable aspect in Indonesian tradition. It’s because in almost every traditional ceremony held, there are …

The most sophisticated night in town has to be dinner and cultural show at the magnificent Maynila, the Manila Hotel’s grand restaurant where native Filipino dishes and traditional Filipino dances merge to form an evening to remember. The Bayanihan Philippine Dance Company performs tribal, Spanish influenced, Muslim and rural dances in an atmosphere of art-nouveau elegance created by the world-acclaimed architect Leandro Locsin. A more proletarian experience can be had by visiting The Aristocrat, a restaurant which has served good, cheap fare to virtually all Manila’s social classes since it …

Not since the days of the British Empire has London enjoyed such confluence of new tastes and flavors, first as a center of trade, and now as the center of a culinary revolution. No longer will people think of British food as bland and uninteresting, because the definition of British food has taken on a whole new gloss in recent years and has been widened, as many star chefs (not only of the Michelin kind) have emerged. It is therefore not surprising then, that one of the most exciting chef …

Hailing from a country whose name has been on every gourmet and wine connoisseur’s lip, Oriol Balaguer, pastry chef extraordinaire. Balaguer’s studious exterior belies his wild ability to create unusual and exciting desserts that have taken the pastry world by storm. He has represented his country at the World Pastry Cup in Lyon, France and has a book on pastry, La Cochina de los Postres, to his name. The pastry tome has seen a third translation into English (it was first translated into French) for a worldwide audience and has …

One of a new breed of Sydney chefs who take classical training, Justin North, experience with some of Australia and Europe’s finest chefs, and an understanding of and passion for excellent produce, and use them to create wonderful contemporary food. North excelled from his earliest days in the kitchen and was voted New Zealand Apprentice Chef of the Year in 1994, before arriving in Sydney, and working with leading chefs Liam Tomlin, and Dietmar Sawyere.
Understanding the need for wider international experience, he headed to the UK to work for Raymond …