Step into a world where dining is an art, flavors tell stories, and every meal is an experience. This blog explores the evolving landscape of food, drink, and hospitality, with personal insights gained from over a decade of running Phuket’s leading steakhouse.
We look at all the trends and forces shaping today’s restaurant culture and business. Whether you’re a seasoned professional or simply curious about the culinary world, you’ll find grounded, experience-driven perspectives on what it takes to succeed in the world of gastronomy.
Our Latest Posts
Steak Tartare: Civilisation’s Raw Argument With Meat
Few dishes divide a dining room quite as savagely as Steak Tartare. It arrives composed, bold, and...
Zero Alcohol Wines: From Curio to Contender
Wine making has survived wars, revolutions, religions, phylloxera, cheap cardboard containers, and...
Meat Tenderisers: Persuasion, Pressure & Too Much Chemistry
In our restaurant, meat tenderisers have never been and never will be part of the conversation....
Antoine Augustin Parmentier: Putting The French Into French Fries
History tends to celebrate conquerors, kings and the occasional philosopher who managed to invent...
The Tyrant Chef: Fury As a Management Style
In our restaurant, our Head Chef is, rather inconveniently for television producers, a calm and...
Negative Reviews: Smile Before You Type
In our business, reputation is not a side dish, but the main course. You can source the best...
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BLACK BOX: RANTS, RAVES, REVIEWS & RECIPES
KNOWLEDGE:
MEAT ESSENTIALS
WINES:
UNCORKING THE MYSTERY
LIQUORS:
LIFT YOUR SPIRITS
DECODING GRAPES:
FROM VINES TO VINTAGE
RESTAURANT BUSINESS:
BEHIND THE KITCHEN DOOR