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Earning the title “Iron Chef” is one of the greatest triumphs a culinary master may realize in his or her career, next to the achievement of a highly coveted Michelin Star. Only a handful of Vietnamese Chefs have secured this stellar recognition of excellence, and David Thai is one of the few to have joined this elite group of artists, bearing the celebrated name. Iron Chef David Thai was kind enough to speak with us about his distinguished career in Gastronomy, and share some great insider industry tips.

A Heritage Of Mouton Cadet Wines With Visionary Leadership

Since 1930, Mouton Cadet has been revered by wine enthusiasts for its exceptional taste, sublime quality, and remarkable value. Coined “The Fine Nose of Wine”, Jérôme Aguirre joined Baron Philippe de Rothschild in March of 2022, to carry forth and elevate Mouton Cadet’s sourcing and production strategies, as well maintain and enhance the brand’s good standing within France, and across the globe. As the company’s newly installed Director of Mouton Cadet Wines, Jérôme Aguirre is destined to continue the propulsion of this time-honoured legacy brand well into the future as the label of choice for global wine lovers.

Honouring Heritage

We get into the mind of Malay history and culture researcher Khir Johari who shares his thoughts on how far Malay gastronomy has come and where the scene is headed.

A Chef’s Playground

Kolabo offers aspiring and professional chefs a space to experiment, explore and showcase their unique cuisines to discerning diners.

50 Shades Of White

From cellar master to burgeoning saké purist, Richard Geoffroy, former chef de cave at Dom Pérignon, is on a mission to create the purest Japanese rice wine in the market with traditional champagne-making methods.

Revolutionizing Produce Cultivation In Vietnam

The daughter of an Australian coal miner has developed a novel method of vertical farming and is now using it to establish a business in Vietnam. One Dutch investment firm estimates the company's potential worth at $1 billion. Produce grown in this cutting-edge vertical farm emits zero nett greenhouse gases and does not contribute to fertiliser or pesticide pollution. Epicure sat down with Lyndal and discussed how You and your loved ones can eat the healthiest, most sustainably sourced food possible while simultaneously doing your part to protect the planet.

Getting Personal

At chef Julien Royer’s new restaurant Claudine, a meal is more than just luxurious ingredients and precise cooking — it’s also an extension of him and his family.

No Ordinary Sweet

Jason Licker, executive pastry chef at The Westin Resort Nusa Dua, Bali shares his experience on self-publishing an award-winning cookbook and his latest Asian-accented pastry creations.

A Dazzling Debut

Singapore’s Michelin Guide Young Chef Award winner, Louis Han of Nae:um, recounts his culinary journey, his recent win and plans for the future.

Ask A Chef

Do you have a question you’ve always wanted to ask about cooking or a food-related topic? If so, here’s your chance. In this new column “Ask A Chef”, we call upon chef Norberto Valdez Palacios to share his advice on grilling and roasting. If you are wondering why your steak never turns out the way you want it to, and how you can improve on it, read on. As the grill master of the W Bali – Seminyak’s FIRE restaurant, Palacios reveals his tips and tricks to cooking the perfect steak and lamb.

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.

Ask A Chef

The experts from Humble Bakery – known for their artisanal scones and burnt cheesecakes – are here to help solve your kitchen woes.

CHEF MASTERCLASS

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Chef Masterclass