Taste contacted five acclaimed Four Seasons chefs in Buenos Aires, Vancouver, Doha, Hampshire and Hong Kong to find out their insider views on all things food and drink. Whether you’re looking for a gift idea for the foodie in your life or want a peek at the up-and-coming trends for 2014, we’ve got it here.
Get your holiday wine pairing questions ready! Four Seasons Hong Kong Chef Sommelier Sebastien Allano answers all your questions on Facebook
In honour of the upcoming holidays, we are launching our “Holiday Expert on Call” feature, where fans can ask their holiday entertaining questions in an online Q&A on our Facebook page
The FS Taste Truck, led by THE Blvd’s executive chef Gilles Arzur, developed a custom menu for its week-long Beverly Hills tour, serving up international street food fare like grilled octopus, traditional anticuchos (grilled meat on skewers), beef and carrot cromesqui and salmon salad. The sweet finale: chocolate cronets and of course, get the recipe!
Savoury or sweet, traditional or reinvented, enticing mooncakes are at the heart of China’s Moon Festival. Here’s what you need to know about this exclusive delicacy.
Lung King Heen fried rice is one of the signature dish of Chef Tak by using the same name as
Drunken Berries with Chambord Ice Cream, Four Seasons Hotel Hong Kong SERVES 2 Ingredients: ¼ cup (50 g) strawberries ¼
Canton Pearl, Four Seasons Hotel Hong Kong SERVES 1 “The inspiration behind the Canton Pearl was its main ingredient, Wing Lee
A blooming good idea for a sweet Easter treat from Gregoire Michaud, the talented Pastry Chef at Four Seasons Hotel Hong Kong.
This year, as China celebrates the Year of the Snake, traditional themes of prosperity, longevity and happiness are woven into menus at the Four Seasons properties across the region.
February is a month full of comfort-food cravings and dreams of tropical getaways. Here’s your ticket to a world where fried chicken magically appears on your plate and exotic local delicacies are just a quick plane ride away
For gourmands, culinary voyeurs and people who simply enjoy a good meal and a great glass of wine, there’s good news. 2012 saw a record number of creative new dining and drinking establishments open at Four Seasons hotels and resorts around the world, and there’s more to come in
It took humble beginnings and years of hard work, but what a journey it’s been! Even before its Red Guide
Architecture gives a city style and flavour—and that’s quite literally true when it comes to these jaw-droppingly incredible gingerbread villages
“New York is a major apple state, with Hudson Valley orchards producing about eight million bushels of fruit annually,” explains
We love food — it’s that simple. And so is the philosophy behind this site, a spotlight on the freshest flavours, the hottest ingredients and the most talented chefs. Learn more about how you can get involved in the Taste community by suggesting ingredients to inspire our chefs, commenting on recipes and adding your own mouthwatering food images. We welcome you to the table!
It’s not new: the idea of sharing the whole experience of food—from seed to supper. This has been happening in kitchens
This special time of year means mooncakes, matchmaking, incense and dragon dances. In fall in Singapore, traditional mooncakes are all-time favourites, once
Mid-Autumn Festival Mooncakes MAKES 20 Basic Mooncake Dough: 1½ cups refined flour (Hong Kong flour) 2½ tsp peanut oil 1
Bali at Jimbaran Bay Phone: 62-361-701010 Kuta Selatan Sundara From lunch to late night, this spectacular beachfront restaurant offers eclectic