I am excited to announce that Random Cuisine has now its own domain. It never crossed my mind of having my own domain as I consider bloggin...

I'm back from my trip to UK. In fact, I was back since the beginning of August. I was just overwhelmed with work and I'm a bit behi...

Thai cuisine provides such wonderful and harmonised flavours, a perfect balance of sweet, sour, salty and spicy taste in most Thai food. Yo...

Do you know any of Chuck's Hughes speciality dishes? He is a chef here in Montreal, owner of the restaurant Garde-Manger and a Food Ne...

It never cross my mind to post a recipe on fried rice. After watching the first season of Worst Cooks in America , I was shocked that a con...

When I started to learn how to cook other than Chinese food, my first cookbook is The Illustrated Kitchen Bible . Once I opened this book, ...

What is your favorite soup for the cold times? My last attempt on a creamy texture soup without the use of cream was such a success th...

I have to admit that the presentation picture is not pleasing to the eye. The one from Gordan Ramsay is much more vibrant and colorful...

The name  bouillabaisse  is divided into 2 French verbs :  bouillir  means  to boil  and  abaisser  means  to reduce , together it mean...

Do you have a favorite shrimp dish? For the past few days, we have very cold weather in Montreal and felt like winter is coming soon. I ...

Here is a quick and satisfying shrimp dish made by my Taiwanese friend. The curry sauce is a simple mix of coconut milk (or whole milk)...

Have you ever order lobster in a Chinese restaurant? The Chinese has its own way in preparing and cooking the lobster. Most people are use...