Chateau Malartic Lagraviere Blanc is a white wine made from the grape varieties found in Bordeaux, France. It is produced by the Chateau Malartic-Lagraviere winery located in the Pessac-Leognan region of...

Tasted blind, the 2000 Chateau Margaux was a reminder of the peaks that the millennial vintage could reach. Noticeably deep in color, the bouquet rivets you to the seat with...

The 2005 Montrose continues to show brilliantly, unwinding in the glass with notes of blackcurrant, red fruits, loamy soil, black truffles and cigar ash. Full-bodied, deep and concentrated, it's still...

An old style Pauillac, yet made with far more purity and richness than the estate's ancient vintages, this broad-shouldered, muscular, classic wine exhibits a saturated purple color, and sensationally dense,...

The 2003 Sociando-Mallet is drinking brilliantly, wafting from the glass with a deep bouquet of blackberry and cassis mingled with hints of loamy soil, cigar box and pencil shavings. Medium...

A sophisticated yet down-to-earth style of French dairy, Paysan Breton has been producing delicious cheeses made from locally sourced milk for almost half a century. Made in France and always...

Cheese tofu (500g) is a delicious fusion of smooth, creamy tofu with a rich, savory cheese flavor. Perfect for steamboat, it absorbs the broth’s essence while adding a unique taste...

The 1983 Cheval Blanc, which incidentally was served from magnum, has consistently been one of the standout wines of the vintage. Here is one of the finest examples that I...

Chicken breakfast ham is a lean and flavorful alternative to traditional pork ham, ideal for those seeking a lighter option. Made from chicken meat, it is typically seasoned with a...

Diced chicken refers to small, bite-sized pieces of chicken meat typically cut from breast or thigh. These versatile cuts are commonly used in a variety of dishes, from stir-fries and...

Breaded and fried chicken cutlet typically served with rice and a side of vegetables, such as shredded cabbage or broccoli. To make chicken katsu, boneless chicken breast is pounded thin,...