Chef Travelogue

Farms & Fields

Miller Mai’s recent holiday to Cambodia took him to agricultural lands where salt and pepper are grown and harvested.

Turn Up The Beet

Kirk Haworth, executive chef of Plates, shows why London’s plant based dining scene is heating up.

The Great Escape

Malcolm Lee explores the unspoilt wilderness of San Francisco on a whirlwind road trip.

On The Edge - Around the world

Nick Liberato travels across vast continents to help struggling restaurateurs in the Netflix series Restaurants on the Edge.

A decadent tour of france
Want to make pizza or pasta from scratch? Or learn how to craft cheese, and bake the crusty bread to go with it? Maybe you want to whip up a seafood feast fit for
Ding Dong joins hands with MasterChef Singapore finalists for a childhood inspired menu

Growing up, Zander Ng remembers watching hawkers grill otah-otah in large batches over charcoal. “The smell of the otah paste and banana leaf as it starts to char, followed soon by the mountain of banana leaf wrappers and toothpicks piled high after a good meal. They are one of my favourite side dishes until this day and I plan to present it in a powerful and ‘wow’ kind of way,” he shares.

A decadent tour of france
Want to make pizza or pasta from scratch? Or learn how to craft cheese, and bake the crusty bread to go with it? Maybe you want to whip up a seafood feast fit for
The Great Escape
Malcolm Lee explores the unspoilt wilderness of San Francisco on a whirlwind road trip.
The Great Escape
Malcolm Lee explores the unspoilt wilderness of San Francisco on a whirlwind road trip.