F&B | Special South African gin is infused with elephant dung

The makers of a South African gin infused with elephant dung swear their use of the animal’s excrement is no gimmick. The creators of Indlovu Gin,

Travelog | Going somewhere? Some places offer trips to the unknown

When Dena Espenscheid answered an advertisement on social media offering a weekend vacation to an unknown destination, her sister warned her she was going to get kidnapped.

Friends: Travelog | Afghan refugee’s ‘Dream’ coffee shop in Iran becomes reality

With each serving of French press coffee poured delicately into a cup with steamed milk, 21-year-old Afghan refugee Fatemeh Jafari lives out a dream in her basement

You CAN try this at home: Cookbook serves up TV, movie foods

Andrew Rea’s YouTube video series “Binging with Babish” was born in 2016 when he attempted to recreate the “fussy little burger” described in elaborate detail by

Taste of Edesia | Playful Take on Kaiseki

Wynn Guest Chef Series is one of the most exciting food and beverage programs that is happening in Macau right now, as celebrity chefs from all around

F&B | Smoked salmon the old-fashioned way for family biz in London

Lance Forman’s family has been producing traditional smoked salmon in London for four generations, and he says the smoking process hasn’t changed much since those early days.

LEGENDARY DUCASSE’S ANNIVERSARY

Not long ago, legendary chef Alain Ducasse’s Macau fine-dining flagship Alain Ducasse at Morpheus, City of Dreams, celebrated its first anniversary. Alain Ducasse at Morpheus – which

Travelog | Will populist politics undo a renaissance at Italy’s Uffizi?

To protect the masterpieces at the Uffizi Galleries, the Florence museum’s director climbed a ladder and hurled an employee’s bicycle down at a sheet of glass specially

F&B | UK food industry looks to avoid shortages in no-deal Brexit

The U.K. food industry is urging the government to set aside competition rules so companies can coordinate supply decisions to combat food shortages if Britain leaves the

Travelog | Gordon Ramsay gets his hands dirty for new travel food show

On “Uncharted,” Ramsay visits global destinations to explore flavors far from routine. He eats guinea pig in Peru, fishes for eel with his bare hands to

F&B | The Kitchen to offer unlimited fresh lobsters this August

The Kitchen at Grand Lisboa is featuring a feast on fresh Boston lobsters every Friday night in August. Guests are welcome to eat as

F&B | Venezuelan migrants take arepas to new lands amid crisis

Venezuelans like to jest that their beloved arepas are so widely consumed that babies come out of the womb with the corn flatbreads already in hand.

F&B | Flavors of Penang showcased at the Feast

While every state in Malaysia has their own style of curry, the buffet promises authentic curry dishes from Penang specifically in a bid to allow visitors

Artisan presents art of edomae sushi

MGM is presenting traditional sushi crafted by renowned Michelin-starred sushi master Hiroyuki Sato, now the chef-owner of sushi restaurant Hakkoku in Tokyo. Previously the chef of sushi

Travelog | It’s time for a new approach to travel

When I overcame a flying phobia, I resolved to make up for lost time by visiting as much of the world as I could. So

Sensational Wagyu by Chef Hisato

MGM COTAI’s Grill 58 is known to offer only the best of premium cuts. This summer, Wagyumafia, the world-renowned premium Wagyu brand is making a stop at

F&B | Robot baristas are latest front in S. Korea automation push

Are robot baristas the future of South Korea’s vibrant coffee culture? Dal.komm Coffee thinks so. The company now has 45 robot-equipped outlets in shopping

Travelog | 4 ways to be a good traveler in the age of overtourism

In Paris, the Louvre Museum closed for a day this week because workers said the crowds were too big to handle. In the Himalayas, climbers at Mount Everest are

Food and beverage | Israeli scientists brew beer with revived ancient yeasts

Israeli researchers raised a glass this week to celebrate a long-brewing project of making beer and mead using yeasts extracted from ancient clay vessels —some over 5,000

Food & Beverage | Meatsplainer: How new plant-based burgers compare to beef

If you want to skip meat, a new era of options is here. Beyond Meat and Impossible Foods are among the companies racing to tap into

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