11 Articles found for “CUT”

Sharpen your knife skills with this handy guide to cutting terms like julienne, chiffonade and brunoise.

The “Sentinel Suite” at Cap Rocat is cut deep into the Mallorcan cliffside — where a cannon once sat guarding the sea.

Ever dreamed of sleeping in a treehouse or a hotel on stilts? What about a stay in a traditional Chinese garden? Here are seven unique and unconventional hotels that venture from the standard cookie-cutter design.

As the MICHELIN Guide Taiwan enters into its sixth year, a new generation of chefs has been spotlighted in the 2023 edition, chefs who have cut their teeth in MICHELIN-starred restaurants and gone on to gain stars for their own establishments. Some of the most moving scenes at the award ceremony included seeing the pride of mentor chefs as they watched their proteges receive their distinctions, and as these newly minted star chefs expressed their thanks.

A delicacy often eaten in Taiwan, a leg of pork is a gift that keeps on giving. Whether braised or stewed, hock or trotter, with or without its tendon, each cut of meat lends itself to different dishes and all are as delicious.

MICHELIN's famously particular food critics shared what impresses them most about newly starred and promoted restaurants logy, A Cut, Molino de Urdániz and Sushi Akira in Taipei and JL Studio, Fleur de Sel, Forchetta and Oretachi No Nikuya in Taichung.

These often overlooked, meaty cuts are full of flavour and many a chef's favourite fish and meat parts in MICHELIN-starred kitchens.

One MICHELIN star Danny's Steakhouse in Taipei is known for its exquisite chops, but the restaurant's signature ribeye top cap steak is a cut above the rest.

Cutting out sugar and caffeine? Here are some tasty, savoury beverages from around the world to shake up your drinking options.

These cute chocolate pigs and luscious flowing cakes are some of the most photogenic Chinese New Year creations from Hong Kong, Taiwan and Singapore.

We're all familiar with the ubiquitous salmon and maguro. Now get acquainted with these lesser-known cuts that are just as, if not more, tasty.