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Creating A Culture Of Chocolate In Vietnam

Ms. Khanh Linh speaks with Epicure about her current project, The Cocoa Project, which aims to make chocolate more accessible to the general public so that it can become a part of everyone’s life.

The Sum Of His Parts

For head chef Damian D’Silva, heritage cuisine is everything. He shares with Destin Tay on its personal significance to him, and pays tribute to the generations of mothers who’ve made it possible. 

Desire To Soar

Growing up in the loving arms of his mother and the rich taste of Vietnamese dishes, the young Nguyen Nhu Cuong has nurtured in his heart the dream of becoming a professional Chef, one day.

Artisanal Pastry Masterpieces

Crafting delicate traditional pastries, inspired by local Vietnamese Ingredients and flavours, Robin Mouquet-Richelet is a French Michelin

Expanding Horizons

Permata Singapore’s new culinary director, chef Mel Dean, reveals his inspiration behind progressive Nusantara cuisine and why each dish is more than an homage to the region’s ethnic and cultural diversity.

Small Bites, Bold Flavours

Chef Carles Abellán, founder of Tapas,24 Barcelona brings the authentic, convivial Spanish lifestyle and his love of tapas to Singapore. Epicure caught up with him during his first visit to our shores.

Calm And Collected

Epicure talks to Aisha Ibrahim, the first female executive chef of Canlis about the restaurant’s new culinary direction and why her team’s well-being comes first.

One Life, One Moment

Akane Eno is the chef-owner of Ichigo Ichie and the only Japanese female to helm a fine-dining kappo restaurant in Singapore. She reveals what it takes for chefs like her to rise to the top.