Movin' On Up!

Mr Leonard Lam, Senior Vice President & Managing Director of Welbit Asia-Pacific region

Imports/ Exports: The Singaporean Chef Story

How has the Singaporean palate and F&B scene changed thanks to the chefs that come into Singapore? How has the F&B standards changed thanks to chefs leaving Singapore to learn from other countries? In this two-part series, we will be focusing on the Imports and Exports of chefs that have made an impact on the local cuisine and F&B scene in Singapore and their work overseas.

A Fruitful Blooming For The World Gourmet Summit & Peach Blossoms

The World Gourmet Summit has, for the last 24 years, been a pinnacle of excellence with regards to gastronomy, service and hospitality. This can be seen best at parkroyal collection marina bay, singapore, where long-standing modern cantonese restaurant peach blossoms was the host of the world gourmet summit silver jubilee edition 6-hands dinner, where chefs Edward Chong, Tony Khoo and Chan Tuck Wai came together to conceptualise and execute a seven-course menu for discerning guests who have long been fans of the work of all three chefs.

Scrambling After Eggs

Eggs are a huge part of our lives, and a large part of our lives with regards to cooking. At the same time, we tend to forget the importance of them, so ubiquitous in our lives that they then get ignored. We ask dessert creators, and chocolatiers to examine their relationship with eggs, and what would happen if eggs should, god forbid, fall out of our lives.

Austrian Wines + Singaporean Cuisine = International Gastronomy

Austrian wines are known for being one of the more underrated regions for winemaking. These exceptional wines are fast becoming more explored in Southeast Asia, and we ask two sommeliers to sit down and taste wines from Austria. All these wines are easily available for purchase in the Singapore market, and can easily match with local delights.

A Portrait Of The Chef As A Young Woman

To get a sense of Chef Aeron Choo’s work ethic as well as personality, we first have to tell the story of meeting her for the first time in her restaurant, Kappou Japanese Sushi Tapas Bar at Fortune Center. She’s working with her kitchen team, scrutinising the ingredients she has prepared, making sure that the slices of tuna she has made is up to scratch, prepping and discarding elements that she is dissatisfied with that don’t work with the dishes. Then, she pulls out a 1.7kg spiny lobster, fresh from the tank, and very much alive. When the lobster is clearly flailing from being yanked out of the tank it had been swimming in, she takes time to stroke, pet the lobster and whisper sweet nothings to calm the creature down.

Naturally, Sweet, Fresh, Wines

Sometimes natural wines may be perfect for the dinner you are planning. We ask a team of experts to pair up natural wines from Drunken Farmer with gluten-free dishes from The Butcher’s Wife. The team of experts include: Leslie Loo (LL), Management Executive / Sommelier, The White Rabbit; Gary Low (GL), Chef Sommelier, Corner House; Lisa Jeon (LJ), Assistant Sommelier, PARK90; Eduardo Bayo (BY), Drunken Farmer.

Chef Suzanne Husseini At Home

Chef Suzanne Husseini is a chef who can be easily identifiable by her multiple hats: a cookbook writer, a teacher, a chef, and TV Presenter. As she invites us into her life, we ask her to tell us a little on what she wishes more people would like to know about her and Arabic cuisine, what does it mean to write cookbooks and how more people are picking up cooking, and what’s next. CH

Meat & Livestock Australia (MLA)

Ellen Young, Regional Manager for Southeast Asia

The Culinary Institute of America (CIA)

Eve Felder, Managing Director

Yantra

Suresh Menon, General Manager, Restobar Holding Pte Ltd

Ch-Ch-Ch-Changes

Edouard labet is a part of a winemaking legacy that has spanned 6th generations. It’s a legacy that had been passed down from his father, and something he intends to continue. We speak to him about domaine pierre labet and chauteau de la tour wine producing estates, how things have changed since his grandparents’ time, and what’s in the future for the wine estates under his leadership.

Français Classique

Classic French Restaurants in Japan

The Grand Desserts

What goes into creating a dessert in a hotel chain, from start to finish? What factors does the team consider when it comes to creating desserts and cakes that go into the cake counter? We ask the team at pan pacific hotel group to share their creative process and the results are fascinating.

Saluting Those At The Frontline

These are uncertain times ahead of us. In times of need, a lot of f&b operators and establishments are looking for ways to help encourage and support our healthcare workers, and the world gourmet summit honouring unsung heroes initiative was created just to do so.

Food Safety & You

‘Food safety’ and ‘food security’ are important words to consider when it comes to knowing where your food comes from. We talk often about farm to table eating, and about the benefits of eating fresh every day. However, how does one ensure food safety and security with meat that’s exported all over the world? To find out, we ask meat & livestock australia (mla) about how australia, one of the countries with the most consumer confidence in food safety, ensure that consumers have faith in them when it comes to their farmed meat.

A Royal (Sailing) Extravaganza

'The taste the dream 2019' program was a chance for many to explore the idea of an exclusive, one of a kind menu for diners to savour the menus of celebrity chefs while sailing away on a cruise liner. A year on in, what has changed? What stays the same?

Ja Yule Cakes

The festive holidays at the end of the year often mean a few things: office parties, intimate family dinners, and fun gatherings at people’s houses. Hotels often have a bigger variety of cake options to offer on festive occasions under an overarching theme.

Remember The Name

Legacy is a rather tricky subject. Is it something you pass down that is tangible: a material good that can be put up on a pedestal? Or is it a series of life lessons you learn from your predecessors? What can you pass down to the next generation that takes on your mantle? We ask a few establishments on their views regarding legacies and the answers, and the stories they have to share, is a tale worth passing down to their successors.

When Japanese Food Met Brazilian Chef

“Cook Japan project”, where chefs from all over the world visit japan for a pop-up restaurant series, is a 10-month-long event until January 2020 that showcases Japanese food culture, ingredients, and craftsmanship.

That's What Cheese Said

Cheese is a simple ingredient and the ultimate flavor carrier that has contributed to various appetizing dishes across the different cuisines all over the world.

Quality Over Cost

When it comes to wine, consumers today have the perception that the higher the price, the higher the quality. In this story, century cellars presented six bottles of wine from all over the world; each being affordable but showcased an array of aromatic flavours that surprised many.

What Is Clean Eating!

When it comes to eating clean, many would think of similar things: no salt, no sugar, less fat. Today, there are many diets that have been introduced, and eating clean isn’t the simple ‘no-preservatives’ anymore. What exactly is clean eating? And what is the future of our food going to be like?

A Sustainable Movement For Our Seafood

A Sustainable Movement For Our Seafood

Bangkok's Booming Culinary Scene

Exhilarating in a manner only Bangkok’s lifestyle can be, the cuisine is on par with the excitement: streets are alive with foodstalls and every building houses restaurants led by a family business or chefs cooking out their ambitions.

Developing Gastronomic Destinations

Geographically speaking, Central Europe as of today is from the north of Poland, all the way south to Croatia.

Ukraine The World's Breadbasket

IN THE PAST, FARMERS USED TO PRACTICE CROP ROTATION AND LET THE LAND REST EVERY SEVEN YEARS.

Rabbit Healthier Alternative

When thinking of rabbits, the first countries that’ll probably come to mind are France and Italy with their great love for the domestic meat.

Life Begins At 40

Twenty-one years ago, for then 19-year-old Gert de Mangeleer, the plan was to own a jazz club.

A Sweet Sojourn Through Europe

Having Met So Many French Pastry Chefs Over the Years, I’d Always Wondered How Pastries in Their Home Country Were Really Like, Both in the Countryside, and in the City. Shall We Start With the Charming Region of Alsace, Before Proceeding to the City of Lights?