Profile

A Day In The Life Of A Pastry Chef At The Ritz-Carlton, Millenia Singapore

Executive pastry chef Richard Long at The Ritz-Carlton, Millenia Singapore tells us how he and his team balance consistency and innovation in everything they do

Shelley Tai

Hong Konger Shelley Tai, 31, studied fashion merchandising but never got a chance to parlay her studies into a career. Instead, it was her part-time job on the bar floor that got her hooked on hospitality. Her interest and determination led her from barback to apprentice bartender, and finally to bartender at Quinary, Hong Kong and now bar manager at Nutmeg & Clove, Singapore.

The Writers Bar

Opened in Jul 2019, The Writers Bar at Raffles Bali seeks inspiration from rich local Balinese ingredients as it navigates its way to creating its unique identity.

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

Driving Change

Seven chefs share their experiences and tell epicure what’s in store for the year ahead.

All Fired Up

Remy Lefebvre, chef-partner of Casa Restaurant, talks about his passion for contemporary woodfired gastronomy and his affinity for natural produce.

Star Power

Mod-Indian restaurant Firangi Superstar is in a league of its own with playful dishes, whimsical decor and an exuberant perspective of India.

The New Taste Of Korea

Louis Han, chef founder of Nae:um, recounts how his experiences and upbringing have moulded his own version of contemporary Seoul cuisine.

Pioneering Sustainability And Environmental Stewardship

Sustainability is more than a trending buzzword for Grand Hyatt Singapore; it’s a way of life. Director of culinary operations Lucas Glanville shares how the hotel walks the talk as a pioneer for several long-term environmental-friendly initiatives across all its operations.

Elevated Classics With A Modern Touch

Expect refreshing interpretations of Cantonese dishes, thanks to Si Chuan Dou Hua’s new executive Cantonese chef Hoo Chee Keong.

Heritage With Heart

From family recipes to old favourites, Candlenut’s chef-owner Malcolm Lee tells epicure why he believes in serving hearty classics even during challenging times.

Man On A Mission

Nothing is stopping chef Mathew Leong as he heads to the Bocuse d’Or finals in Lyon, France this September.

CHEF MASTERCLASS

Profile

Chef Masterclass