The Week in Bites, 21 July 2019

The Basque Culinary World Prize winner 2019, unusual fruit, the Michelin Guide to Guangzhou and much more - all the news as reported on FDL this past week.

Steinbeisser’s Experimental Gastronomy with chef Chiang

Step inside the immersive and unique experience in Amsterdam: a special organic vegan menu served in dishware and cutlery made for the occasion by 15 designers.

Anthony Myint: “We want to build a global movement”

The US chef, restaurateur, consultant and activist is mobilising restaurants and diners to take action against climate change. We find out how.

Curious delicacies: fish eyes

Have you ever tasted fish eyes? Overcome your resistance and discover a treat you will never want to go without anymore. Discover how to cook them!

Yaeyama, the remote islands guarding the secrets of Japanese cuisine

Wagyu breeds, long pepper, awamori: these three treasures for Japanese cuisine come from the outstanding but often forgotten islands. Discover them!

The role of the Chefs: What Women Want

At the recent World’s 50 Best awards ceremony in Singapore women in the industry gathered to dissect issues important to them, that should be held and examined.

How omakase philosophy has shaped fine-dining restaurants

Preparing outstanding dishes in front of a few guests: meet the chefs from Ernst, De Patio and Euskalduna Studio who embraced the Japanese philosophy.

The Week in Bites, 14th July, 2019

The soulf of Balinese food, chef Marc Veyrat slams the Michelin Guide, Mortadella Bologna a new wave in San Sebastian, The Week in Bites 13th July, 2019

José Andrés' Inspirational Dishes

Enjoy a selection of José Andrés' striking and playful dishes, from snail caviar to a dessert tree.

Italian delicacies: Mortadella Bologna PGI

The charcuterie which became a Pantone swatch: what is Mortadella Bologna, how it is produced and the best way to taste it and pair it with other food.

Sean Brock: Putting The Rest in Restaurants

Sean Brock reveals plans for his new restaurant, complete with mindfulness centre to help staff find real balance and a new way of creating food.

The Science of Caramelization

What is caramelization? Discover the series of reactions which take place in sequence when sugar reaches 160 °C and hot to make the perfect caramel at home.

San Sebastian’s new food wave

After the renown of its pintxos and the consolidation of inventive cuisine, the main gastronomic city of the Basque Country now lives a new and effervescence.

The soul of real Balinese food

Food writer Maya Kerthyasa is endeavouring to record Bali's huge array of culinary traditions before they disappear: "Food here is considered like a religion".

The Week in Bites, 7th July, 2019

The top 10 from the World's 50 Best Restaurants 2019 in 10 dishes, Nicole Ponseca, Bee Satongun, a Munich tasting tour and sushi Sao Paolo for the Week in Bites

Taste S.Pellegrino Sapori Ticino 2019 in 16 Dishes

Feast your eyes on a selection of stunning dishes served during this year's haute cuisine food festival in Switzerland.

Couscous VS Paella: What is the Difference?

Rice or grains? Vegetables or fish? Discover the differences between couscous and paella and the perfect tips to cook them at their best.

Nicole Ponseca: 'I am a Filipino and I'm proud of it'

Meet the chef and writer whose cookbook was named by The New Yorker, The Los Angeles Times and The New York Times Book Review as one of their books of the year.

Munich tasting tour with chef Jan Hartwig

Which are the best places to eat in the southern German city? Follow the advices of chef Jan Hartwig from three Michelin star restaurant Atelier!

9 numbers behind...wheat flour

More than 750 million tons are consumed every year: it's certainly a lot but how much do we really know about wheat flour? And how is it produced?

Bee Satongun: 'Rediscovering my Lao roots'

Asia’s Best Female Chef 2018 talks about laotian cuisine, the underrated one of her ancestors, and why she decided to open Paste in Luang Prabang, Laos too.

The Week in Bites 30 June, 2019

Mirazur is crowned no. 1 in the World;s 50 Best Restaurants 2019, Janice Wong, St. Petersburg Gourmet Days, a chef tells all and Food Meets Future.

World's 50 Best Restaurants 2019, top 10 in 10 dishes

Let's celebrate The World's 50 Best Restaurants 2019 by taking a look at inspirational dishes and food pictures from the top 10 best chefs in the world.

São Paulo, the sushi capital of Latin America

Do you know the Brazilian city hosts the largest population of Japanese descendants outside of Japan? Enjoy our trip through the best Japanese spots in the city

Nurturing new talents under Saint Petersburg's sky

A new generation of young chefs is making the food scene even more interesting and diverse in Russia’s gourmet city. Meet them and their cuisine.

Mauro Colagreco's Delicious Diversity

Mauro Colagreco delivers a message of inclusion and borderless cuisine as he accepts the number one title on The World's 50 Best Restaurants list.

Food Meets Future: shaping gastronomy in Singapore

The world's best chefs offer their view on the future of food in Singapore during the S.Pellegrino Food Meets Future event.

Janice Wong: 'In chocolate I trust'

A chat with the two-time winner of the Asia's Best Pastry Chef: "I would see myself more as an innovator, trying to push the boundaries of sweets and art".

The Week in Bites, 23rd June, 2019

Paco Roncero's Sublimition, Riccardo Caminini creates at Lido84, the science of confit, Cape Town tasting and the Inspirational Dishes of Dominique Crenn.

Iconic dishes: waiting for World's 50 Best Restaurants 2019

Ahead of this year's ceremony on 25 June, and the live stream from Singapore on Fine Dining Lovers, enjoy a gallery of top 10 iconic dishes from 2018.