Time magazine's Asia edition profiled the "Best of Asia" in late November. We were delighted to see Singapore's 1929 ranking as "Best Budget Hotel" which we profiled last year. Remember, you read it here first! Alas, manager Mariana Tan has since left the hotel, after bringing it to such high standards. And on a food note, 1929 restaurant chef Sebastien Lee was one of the 1994 finalists for the World Gourmet Summit Awards of Excellence.
Hotel 1929
50 Keong Saik Road
Singapore 089154
t: 65 6347 1929
f: 65 6327 1929
Likewise, we bemoan the departure next month of Vittorio Bertini of the Sofitel Central Plaza hotel in Bangkok. Vittorio presided over the largest array of foreign chefs in Thailand, which is a tribute to his own expertise. We'll keep you posted on both of their movements... Read our profile on the Sofitel Central Plaza here.
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Guests on our Mekong Feasts & Festivals tour last November also indulged in another Time Best of Asia listing: Bia Lao, or Laotian beer. Our group visited the old imperial capital of Luang Prabang - a Unesco heritage site, and sipped this most refreshing of brews along the mighty Mekong river. As Alex Perry writes " It's an arresting crisp brew and also the universal accompaniment to the local cuisine - a cooking style that blends the raw textures of Vietnamese food with the piquancy of Thai spices. There's no stinting on quality..."
Time magazine's Asia edition profiled the "Best of Asia" in late November. We were delighted to see Singapore's 1929 ranking as "Best Budget Hotel" which we profiled last year. Remember, you read it here first! Alas, manager Mariana Tan has since left the hotel, after bringing it to such high standards. And on a food note, 1929 restaurant chef Sebastien Lee was one of the 1994 finalists for the World Gourmet Summit Awards of Excellence.
Guests on our Mekong Feasts & Festivals tour last November also indulged in another Time Best of Asia listing: Bia Lao, or Laotian beer. Our group visited the old imperial capital of Luang Prabang - a Unesco heritage site, and sipped this most refreshing of brews along the mighty Mekong river. As Alex Perry writes " It's an arresting crisp brew and also the universal accompaniment to the local cuisine - a cooking style that blends the raw textures of Vietnamese food with the piquancy of Thai spices. There's no stinting on quality..." 
