Chef and the Yusheng salad
NEXT SUPPERCLUB ON 17/03 Labelled by Singaporeans as “something we only do in Singapore” and defined by Wikipedia as something whose “consumption has been associated with Chinese New Year festivities […]
NEXT SUPPERCLUB ON 17/03 Labelled by Singaporeans as “something we only do in Singapore” and defined by Wikipedia as something whose “consumption has been associated with Chinese New Year festivities […]
backdoorkitchen47@gmail.com It is known that back in times many spices were used for colouring purposes. It is also known that most of the dishes which are today regarded as iconic […]
First of all, better now than never! It took me a while to write this down (it was due for January – Fabio’s still kicking my lazy ass) but i got […]
Leaving Europe for the first time in my life to go East it was to me all about discovery and excitement for the unknown. As for many Italians when it […]
After praising, among the others, the multietnichity of SICILIAN DISHES, tasting the burning spiciness of CALABRESE CUISINE, taking comfort from TUSCAN DELICACIES and celebrating the feasts of VENETIAN CICCHETTI – […]
What does happen usually after a big, greedy night with amazing food splashed with port wine? You probably roll home half drunk and happy. I do the same but I […]
FIRST OF ALL: HAPPY NEW YEAR! The Chef & the Slave really wish you a smashing 2013 🙂 SECONDLY: who are these 2 guys down here? As some of […]