It started when Japan decided to open her port to the rest of the world in the end of 1800s. The Japanese executed one of the most peaceful transaction from an empire into semi-democracy. Whisky was being introduced to Japan back in the same period. The Japanese did attempt to make some kind of whisky like product with color dye and artificial flavor, but made it official in the year of 1923, when Shinjiro Torii decided to start the first distillery in Japan. Story said Torii spent quite a while to try to score a master blender for his distillery, ... Read More »

BITS AND BITES (movies about taste)

There used to be a time where cooking was a hidden activity; it should remain unseen. Mammas would keep their recipes to themselves, recipes would be transmitted between generations in the family, and chefs would not reveal their secret ingredients. But in the 21st century, cooking has taken the stage and is projected on screens all over the world. Kitchens are open, knowledge is shared, gourmet experiences are more accessible. We don’t use the word “cooking” anymore: the same way the word “timepiece” has replaced “watch” or “eyewear” stands for “glasses”, now “cuisine” and“culinary art” are the modern buzzwords. Cooking used to be ... Read More »


As I head out from the Michelin star restaurant La Scene by lady chef Sophie Le Quellec in Prince de Galles Luxury Collection Hotel, Paris, the thought suddenly comes to me. For a foodie, the name Michelin evocates the best restaurants on the planet, chef celebrities, and large plates with expensive, nano-sized yet pretty and delectable dishes. But to seasoned travellers and car lovers, Michelin is also known as a brand of… tires for sedans and formula racing cars. What do wheels and good food have in common? Birth of the little red book When in 1900 the brothers Andre ... Read More »


  Here we are at the foot of mount Sainte Victoire, a hop from Aix-en-Provence city in the South of France. We are welcomed by the shining star of a big white Christmas tree and the peaceful sound of a water fountain. We head left to a small door with the letters “SE”, the short form for this Michelin-starred restaurant. SE stands for Saint Esteve, a name familiar to Bordeaux wine lovers. We start with a bottle of Billecart Salmon Blanc de Blancs champagne, which delicate thin bubbles perfectly match the light, crisp and fresh atmosphere. There are several menus ... Read More »

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