Fine Dining Lead story Before Chios mastiha perfumes a plate, the earth is swept white An ingredient-sourcing report on Chios mastiha, where summer incisions, prepared white earth, slow hardening and hand cleaning turn tree resin into a volatile spice that rewards restraint.
Fine Dining Jul. 29 At Cuisine Wat Damnak, French technique takes the supporting role A profile of Cuisine Wat Damnak in Siem Reap, where Cambodian fish, ferments, herbs, fruit and market rhythm remain the subject while French technique works on texture, pacing and presentation.
Fine Dining Jul. 29 First build the ceebu jën platter. Then scrape the pot. A dish deep dive on Senegalese ceebu jën, where stuffed fish, vegetables, fermented seasoning and broken rice leave and re-enter one pot before the toasted bottom is scraped out as a final reward.
Fine Dining Jul. 28 Tej belongs beside the spice, not after dessert A beverage-pairing feature on Ethiopian tej, arguing that honey, gesho bitterness, fermentation acidity and batch variation make it a savory-course partner—provided the restaurant tastes the actual wine before deciding where it belongs.
