THE PERFECT JOURNEY
Not one to be afraid of change, culinary prodigy turned perfectionist chef André Chiang’s definition of success lies not in the number of stars and accolades he earns. Rather, for him, the measure of success lies in how his legacy of Sichuan cuisine is carried forward
ISLAND WINE TIME
Vineyards are returning to the pleasure island of Mallorca in a serious way, thanks to new players like Bodega Son Mayol where technical director Marie Barbé oversees a modern Bordeaux-styled estate.
With her edible forms of art, young Executive Pastry Chef Cindy Khoo of D9 Cakery at Hilton Singapore is a force to be reckoned with when it comes to innovative flavour pairings and unusual pastry profiles
SETTING A NEW STANDARD IN POSTPARTUM CARE
Kevin Kwee, cofounder of the prestigious Kai Suites, shares his vision for Singapore’s first confinement luxury hotel delivering a one-stop, holistic, specialised pre- and postpartum care programme.
SAY NO TO REGULAR MEAT
Josh Tetrick, CEO and Co-founder of Eat Just wants to disrupt the way we look at our food system to create a better future for our planet with cultured – not conventional – meats.
CHANGING WINE THROUGH TECH
When Michael Baum, CEO and Founder of Vivant, became the first American owner of a Burgundy vineyard, Château de Pommard, the technology entrepreneur began applying his innovative ideas to the age-old domain of wines, leading to the creation of online platform Vivant.
WOULD YOU LIKE YOUR STEAK PRINTED MEDIUM-RARE?
Food technology companies reinvent the food supply chain with plant-based proteins, cultured meats and 3D-printed meats. We take a look at how these industry disruptors give much food for thought beyond the whims of the palate.
Seven chefs share their experiences and tell epicure what’s in store for the year ahead.
A VIEW ON VINOVATIONS
Put romanticism aside and technology has its place alongside experienced hands
The Deep Soul Of Catalan Cuisine
Common misconceptions around Catalan Cuisine and understanding what Catalan gastronomy is really about.
LG PuriCare 360° Double Air Purifier
It may be your home, but the air quality within isn’t quite as clean as you might expect. Harmful particles and gases tend to dwell, affecting your health and quality of life.
Chef Jason Tan further elevates the role of botanicals with his recently unveiled Gastro-Botanica 2.0 at his newly opened Restaurant Euphoria. Once again, the culinary maestro seamlessly melds classic, traditional flavours with cutting-edge innovation for botanicals re-imagined.
BE MY Valentine
From Ceviche to Champagne, find out how these chefs pamper their dates on Valentine’s Day.
Travel Back In Time
Lifestyle destination Barbery Coast recreates the Gold Rush era in two experiential bars under one roof, executed by design consultancy EDG.
Life's Always Better With Chocolate
Jacques Prosper Poulain, Vice President of Food Service & Corporate Chef, Aalst Chocolate shares the inside story on the intricacies of producing gourmet chocolates.
Five-Star Hospitality Gets Smart
From chaos to change, One Farrer Hotel’s GM Gilbert Madhavan shares how they have turned things upside down to make it right, ready and responsive for Covid times.
Power Up With Peruvian Foods
Erick Aponte, Trade Commissioner for PROMPERÚ in South- East Asia shares his vision for empowering Asia’s health-conscious agenda with Peru’s native produce.
Family Breeds Familairity
Looking at a 20-year-old brand through 28-year-old eyes, Fong Chak Ka, VP of Operations at PUTIEN reveals the simple truth behind his father’s legacy.
Rooted In Relationships
June Lee travelled to Maharashtra to discover Fratelli Vineyards, the Indian winery proudly championing premium winemaking founded by three pairs of brothers.
So What's The Basis For Plant-Based Food?
Taking a closer look at the fast diminishing gap between plant-based meat and dairy alternatives and their original counterparts, one food at a time.
A Romantic Rhapsody
Chef Jason Tan from Restaurant Euphoria shows us how to orchestrate a lush and vibrant gastro-botanica feast to seduce the senses.
A Simple Science
If this year has taught us anything, it’s that quality is over better over quantity, and looking after yourself has never been more important.
Feast Like The French
Inspired by our entertaining recipes for a French-themed dinner party? We have rounded up three fine grocery stores that stock a lavish selection of the best French gourmet products to get you started on your menu planning.
La Vie Est Belle!
Celebrate life with a refined feast of modern French cuisine inspired by Chef Gunther Hubrechsen of Gunther’s.
New Menus Worth The Wait
Local bars have stepped up their creativity in response to challenges faced by businesses today. More than just cocktails, these new menus take us on a journey through their inspirations and spirits.
Reaching For The Light
Family-owned Champagne Henriot has appointed cellar master Alice Tétienne to take on both vineyard and winemaking duties, which the 31-year-old is more than ready for.
Creating Opportunities Amidst Covid-19
Re-working his supply chain strategy led to stronger consumer offerings, shares Abhay Sharma, director of Sonnamera Pte Ltd.
The Makings Of A Rebel
Cherin Tan, Co-Founder of Laank talks about her latest F&B project, Rebel Rebel Wine Bar.
The Raw Side Of Things
Hide Yamamoto’s restaurants draw you in with strong spatial lines that set the visual stage for enjoying omakase and teppanyaki dining.
The Rebirth Of Min Jiang
A new chapter begins for Min Jiang, a long-standing restaurant much-lauded for its award-winning Cantonese and Sichuan cuisines and exceptional service standards since 1982.