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It's called Lu sauce. It dates back 1,500 years (at least) and for chef Peter in Beijing, it's new as the brew of soy sauce, ginger, garlic he cooks up each night — with a special touch from his mom.
It's called Lu sauce. It dates back 1,500 years (at least) and for chef Peter in Beijing, it's new as the brew of soy sauce, ginger, garlic he cooks up each night — with a special touch from his mom.
IKO Japanese Izakaya along Neil Road has got a new menu, team and look! Here's a review of their rather creative dishes with unique flavour combinations.
Meskla CHamoru Fusion Bistro is once again celebrating Mes Chamoru with its annual Rosketti Challenge, where restaurant diners can attempt to eat three in less than 2 minutes to win
Guests are invited to a collaborative four-hand, five-course dinner at Praça on 31st January, followed by authentic ear seeding on 1st February, as time-honoured traditions fuse with contemporary style