9 Articles found for “texture”

How chef Seita Nakahara of one-Michelin-starred restaurant Terra plays with pasta textures to create a balanced dish.

It takes time, experience and finesse to present an ingredient to the customer as a dish. To transform that ingredient to different tastes, textures and appereances through various cooking methods, and to create layered flavors.

Lamb happens to be one of the most beloved ingredients both in Istanbul and in Türkiye. An extraordinary meat with its unique texture, lamb adds its aromatic taste no matter what the recipe is.

This fermented soya bean is one of the most iconic traditional Japanese foods, packed with nutrition but polarising for its slimy texture and funky taste.

Experienced Dutch chef-owner Henk Savelberg and Chef de Cuisine Patrick Smoor are culinary creators serving modern French dishes prepared with care. Ingredients are internationally sourced and the result is a mouth-watering combination of flavours and textures that will surely satisfy customers during this rainy season.

Executive chef Mok Kit Keung of Shang Palace reminisces the tastes and textures of the Chinese New Year celebrations of his childhood

Fat, sugar and a Japanese-invented dough named tangzhong make a world of difference to bread textures.

Fat, sugar and a Japanese-invented dough named tangzhong make a world of difference to bread textures.

Opened in 2019 by celebrity chef Ákos Sárközi, the owner of Michelin-starred restaurant Borkonyha, Textúra offers an augmented fine dining experience. A funky interior design, visually creative plates and impeccable gastronomy (in which Hungarian game meat finds a modern incarnation) await the gourmet diners of Budapest, in a laid-back, witty atmosphere full of surprises.