What turns a restaurant into a phenomenon? It’s tempting to answer that everything depends on the food but I can think of scores of successful restaurants in India where I wouldn’t eat dinner even if you paid me to. I guess that it is a complex combination of factors and there is no single successful formula; if there was, then all restaurants would work and nobody would ever lose money. Read more

One consequence of shooting an episode on spas in Asia for my Discovery Travel & Living show is that I get massaged a lot. So far I have been to the Oriental Spa in Bangkok (the trend-setter for day spas all over the world), the Dhara Dhevi spa in Chiang Mai (quite spectacular), several spas in Hong Kong (many of which have mastered Chinese medicine) as well as spas in Singapore, Kuala Lumpur, Dubai and Phuket. Read more

I have just finished a large meal built around duck. The amuse-bouche consisted of variations of a foie gras terrine with apple, dark chocolate and raspberry. The next course was caramelised foie gras with tomato powder. Then came slow cooked duck confit with truffle risotto with slices of summer truffle. Read more

I always like to try something new and  believe that to have old favourites is to deny yourself the pleasures of something new. So here are some of the meals and dishes that I remember with affection from last year. Read more

It’s the one Bangkok restaurant that even foreigners have heard of. When Indians – especially, well-heeled affluent ones who like to think of themselves as globe-trotters – come to Bangkok they all ask to see if tables can be found for them at Sirocco. It’s the same with Westerners. On any given night, there will be a queue of Europeans  and Americans trying hard to get in. Read more