Jacques & Laurent PourcelJacques and Laurent Pourcel, the inspiration behind some of the top gastronomic restaurants around the world, focus on producing truly inspirational cuisine from their Mediterranean homeland.
Thym Citron CocktailHead barman Y.S. Neo of The Lounge Bar infuses a gin-based highball with notes of wine grape for a refreshing hot weather guzzle.
Mille Feuille with Berries & HazelnutsThe French classic mixes luscious vanilla pastry cream with a tart raspberry coulis. You can use any fruits of your liking to accompany the dessert, but try to choose ones with less water content
Turn Up The BeetKirk Haworth, executive chef of Plates, shows why London’s plant based dining scene is heating up.
Celebrity ChefsThe entrepreneurs of the food world – exuding more than just cooking expertise but ideas, business acumen and personality – Gordon Ramsay, Wolfgang Puck and Jamie Oliver are the statesmen in their chosen professions.
Bouillabaisse with Salmon, Cod, Mussels, Prawn, FennelThe traditional Provencal stew can be packed with practically any type of seafood; Zoisl opts for a flavourful mix of salmon, cod, mussels and prawns, and cuts the richness with the aniseed flavour of fennel.
Seedlip CocktailJump-start 2021 on a lighter note. Quench your thirst with a Seedlip cocktail that relies on layers of flavour rather than alcohol for a sophisticated sip. Head to Wild Honey Mandarin Gallery for your Seedlip fix.
Culinary Adventures - From Around The WorldUnique dining experiences of the world – there are venues to humour even the most adventurous diner and others that may not even have been thought of.
Mauro Colagreco - Pay Attention To The Lunar CycleChef Mauro Colagreco of three - Michelin - starred Mirazur shares his vision for following the cyclical changes of the moon and why biodynamic farming matters.
Linguine with Chanterelles, Baby Spinach, Spring Onions and AsparagusA simple pasta dish with many flavours of spring; a duo of green and white asparagus makes for a crunchy flavour base, completed by the earthiness of mushrooms and spinach.
Thitid Tassanakajohn - A Fine BalanceLe Du’s Thitid Tassanakajohn shares with Eve Tedja about his commitment to work with local food producers and his latest Thai kaiseki venture.
The Great EscapeMalcolm Lee explores the unspoilt wilderness of San Francisco on a whirlwind road trip.