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FOOD+DRINK

Recipes, reviews, farms and tables

Labyrinth | Seriously Singaporean

Labyrinth | Seriously Singaporean

by David J Constable

"I arrived here by choice, then found myself rooted and homeless without a roof over my head"
We love … the Japanese toilets at M Threadneedle Street

We love … the Japanese toilets at M Threadneedle Street

by Civilian London

"It’s one that raises the seat for you as you approach, lest you find touching a toilet seat a kind of degeneracy"
Hot table | Review: Hide, London

Hot table | Review: Hide, London

by Derek Guthrie

"They knew the farmer's name, the strain of tomato used in the gazpacho, the fresh herbs used in that morning's Italian crispbread"
Aw shucks | Where to eat oysters in London

Aw shucks | Where to eat oysters in London

by Karen Krizanovich

"I’m sure vegetables aren’t dead so oysters are not for vegans"
Michelin mastery by Le Ton | Le Du, Bangkok

Michelin mastery by Le Ton | Le Du, Bangkok

by David J Constable

"It is a deliriously fearsome bash of fire and sour and salt and smoke, of the high ethereal waft of Thai basil and lemongrass, with mint and coconut creams lending soothing depths"
Eleven thousand feet and rising: Mil, Peru

Eleven thousand feet and rising: Mil, Peru

by Neil D.A. Stewart

Mil is Peruvian wunderkind Virgilio Martínez’s high-wire, high-altitude new endeavour
Stretching the tastebuds | Canvas, Bangkok

Stretching the tastebuds | Canvas, Bangkok

by David J Constable

"A beefy specimen, the innards are removed and mixed with diced kumquat, lemongrass and dala, then reattached to the head and plated with artistic flair"
Hot meets cool | London’s new Indian flavours

Hot meets cool | London’s new Indian flavours

by Derek Guthrie

"I'm from Glasgow and my playmate is from Bradford so Punjabi food, and in his case Pakistani, are, er, meat and chapatis to us both"
Sathorn rising | The Dining Room at The House on Sathorn, Bangkok

Sathorn rising | The Dining Room at The House on Sathorn, Bangkok

by David J Constable

"Caught off the west coast of Koh Chang, the whole body, tentacles and all, are used, the black ink underneath the body giving the illusion of a squid-shaped shadow"
What we talk about when we talk about menus | George Reynolds on Diana Henry’s <em> How To Eat a Peach </em>

What we talk about when we talk about menus | George Reynolds on Diana Henry's How To Eat a Peach

by George Reynolds

George Reynolds on Diana Henry's How To Eat a Peach