What is your favourite dining destination in the world?
Prague! One of the most memorable experiences was soaking in some of Prague’s most incredible sights, like the beautiful tower of the Town Hall with the astronomical clock, the elegant silhouette of the fairytale-like Cathedral, and the historical Church of St. Martin.
Feeling starved and cold, we chanced upon La Degustation Bohême Bourgeoise. It is set in a historic building at the end of a narrow lane, with bespoke chandeliers hung above tables inlaid with oak. We also dined at a Czech restaurant, where each of the seven courses was preceded with an amuse-bouche. We tried smoked beef tongue with chickpea purée and pickled shallots, and garlic beef tartare on a crusty pastry. There were also real surprises, like the gelatinous tomato meringue that melted to release honey and balsamic vinegar.
What’s an underrated eatery in Singapore?
Fatt Soon Kueh at Bedok Interchange Hawker Centre. They specialise in traditional Teochew kueh. Their Teochew glutinous rice cake are steamed in the stall. Topped with sweet black sauce or a generous sprinkle of chilli sauce, it's a solid snack.
Small Luxury Hotels of the World (SLH) offers a different glimpse of their properties through the third edition of The Small Luxury Cookbook. There are 130 signature recipes perfected by chefs from its member hotels spread across almost 300 pages. These recipes reflect some of SLH hotels’ biggest culinary trends, such as the Naman Special Hotpot, a specialty from Naman Retreat in central Vietnam. Published by Spirthall Business Developmen. Available from slhcookbook.com £45 ($79.96)
Delve deep into one of the world’s most respected and beloved culinary cultures through Japan The Cookbook by acclaimed food writer and a James Beard Award-nominated author, Nancy Singleton Hachisu. The elegant, bamboo-effect tome features more than 400 sumptuous looking recipes, with iconic and regional traditions of Japan. Published by Phaidon. Available from kinokuniya.com $60.16
The Ritz London: The Cookbook tells the story of executive chef John William’s 14-year tenure with the luxury hotel. The book features 100 delicious recipes and is divided into the four seasons: spring, summer, autumn and winter. Each season begins with a unique cocktail and canapé pairing, and includes main courses and desserts. Williams’ culinary philosophy and expertise are accompanied by humorous anecdotes from the kitchen. Published by Mitchell Beazley. Available from amazon.com. $25.47