Clicky

laocook

Trilogy of Tuna

June 5th, 2008

Tuna season is well upon us, and whilst the fisherman are hard at work, cooks are also busy. Some wonderful cuts arrived to ...

Daily Amuse Bouche

May 27th, 2008

After we have taken your order, and before the meal begins, the kitchen sends you a little dish saying, "Welcome to ASIA". Each Amuse ...
Crunchy Crackers and Crisps are a great accompaniment to a nice cool summer drink. ;) Not only are they easy to make, they ...

Mise en Place

May 18th, 2008

The majority of our work is with the preparations of the ingredients. The actual Service is only 2½ hours long, the rest ...

New Dessert Menu

May 14th, 2008

Pastry Chef Akiyama and I have been working on our new Desserts Menu over the past week. Equal importance is placed on our ...
This week we made some Banh Xeo, also known as Vietnamese Crepes. Filled with a mixture of Pork and Ear Mushrooms, and served ...
These small Amuse Bouche bowls are filled with Junior´s "Beetroot and Garlic Purée which sits on a Tamarind Jelly with Cod Flakes ...
We are pleased to announce that we are accepting applications for our 2008 Summer Internships. The Internships are unpaid, though accommodation will be ...

Tomato and Grape Soup

April 27th, 2008

We get strange looks when this Amuse Bouche is placed on the table. "Tomato Soup with Grapes", present our Service staff. "But where is ...

The Fat of the Land

April 22nd, 2008

Spain probably has some of the best Hams in the world. Known locally as Jamón (pronounced "Hammon") it is sold in nearly ...