The residence was built in 1727 by Maharaja Sawai Jai Singh II, the royal founder of the city of Jaipur, and still houses the city's royal family...
RAFFLES GRAND HOTEL D’ANGKOR LAUNCHES 1932 RESTAURANT
Located on the ground floor of the hotel’s Heritage Wing next to the Conservatory and behind the celebrated Elephant Bar, this elegant venue is the successor to the previous Restaurant Le Grand, which had stood since the hotel’s inception. 1932 inherits the honor of being one of only two
by 
Christian Stan, on 28 Nov. 19, No Comments
LUCKY & LUSCIOUS: A NEW EIGHT-COURSE DEGUSTATION MENU AT MEI JIANG CHINESE RESTAURANT, THE PENINSULA BANGKOK
BBQ Pig The new degustation menu kick-starts with Raw Red Garouper presented sashimi-style with vegetables and pickles wrapped within. The crisp of cucumber and crunch of lotus root will serve as an interesting textural contrast with the raw fish. Marinated in eight different types of spices
by Christian Stan, on 25 Nov. 19, No Comments
PALACE HOTEL TOKYO UNVEILS ESTERRE BY DUCASSE PARIS
Inspired by nature, Esterre – whose name literally translates as ‘mother earth’ in the Occitan dialect spoken in the south west of France where world-renowned chef Alain Ducasse was born – embraces the natural flavors of the terroir (land and sea) by placing more emphasis on ingredients
by Christian Stan, on 13 Nov. 19, No Comments
ENJOY SIGNATURE TABLESIDE THAI SPECIALITIES AT THIPTARA RESTAURANT, THE PENINSULA BANGKOK
Thiptara’s culinary team is led by Chef Kanokwan Jinuntuya. The newly launched ‘Thiptara Tid Lor’ menu at The Peninsula Bangkok includes a traditional Thai dish, Yum Som O Goong Phao (THB 620++), served with grilled river prawns, roasted coconut, peanuts, dried shrimps and kaffir lime
by Christian Stan, on 6 Nov. 19, No Comments
MGM GRAND LAS VEGAS DEBUTS ITALIAN RESTAURANT AMBRA
Food Ambra embraces a simple, yet refined approach to food using conventional cooking methods and flavors found throughout different regions of Italy. Designed for sharing, the menu showcases an assortment of crudos and antipasti, housemade pastas, savory main courses and sweet
by Christian Stan, on 29 Aug. 19, No Comments
