Elevated Classics With A Modern TouchExpect refreshing interpretations of Cantonese dishes, thanks to Si Chuan Dou Hua’s new executive Cantonese chef Hoo Chee Keong.
Heritage With HeartFrom 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 MissionNothing is stopping chef Mathew Leong as he heads to the Bocuse d’Or finals in Lyon, France this September.
A Champion For Uniquely Singaporean FlavoursSingapore-born chef Barry Quek talks to epicure about his passion for local Singaporean flavours and how he flawlessly incorporates them into his mod-European Asian menu at Whey, his new restaurant in Hong Kong.
Chinese Cuisine RedefinedDeAille Tam, co-founder and executive chef of Obscura, and recently crowned Asia’s Best Female Chef 2021, talks about her vision for giving fine dining Chinese gastronomy a new identity with no limits
Roots, Heritage And DeterminationChef Sun Kim’s culinary journey has been nothing short of being transformative as his restaurant Meta symbolises and celebrates the metamorphosis of a chef finally coming into his own.
Meet The Chef From RumariWe talk to Raffles Bali’s executive chef Gaetan Biesuz about his take on Indonesian regional cuisine and the importance of championing local produce.
In Praise Of WomenHere’s what five Bali-based movers and shakers have to say to woman who wish to blaze their own paths in F&B industry and beyond.
Michelin Guide Singapore 2021 Awards Stars To 49 Restaurants, With Les Amis, Odette And Zén Clinching 3 StarsThe inaugural Michelin Guide Young Chef Award was also introduced, with Mark Tai of Cloudstreet receiving the accolade
Mamasan’s Will Meyrick Is Opening A New Restaurant In Perth This SeptemberEpicure interviews Will Meyrick to finds out about his upcoming restaurant, Will St in Leederville, Perth; the reason behind his move to Australia; and why Bali will always be home
A Tribute To The Culinary Pioneers Who Shaped Vietnam’s Food And Drink IndustryUp till less than a decade ago, foreigners in Vietnam were not allowed to own private enterprises. This meant owning a restaurant or bar in Saigon was quite the feat which necessitated meandering through grey areas of government rules, regulation and red tape.