Chef Masterclass

Growing up, Zander Ng remembers watching hawkers grill otah-otah in large batches over charcoal. “The smell of the otah paste and banana leaf as it starts to char, followed soon by the mountain of banana leaf wrappers and toothpicks piled high after a good meal. They are one of my favourite side dishes until this day and I plan to present it in a powerful and ‘wow’ kind of way,” he shares.

Martina Breznanova, bar manager of The Gibson in London, brings her  mesmerising martinis to Nutmeg & Clove. Here is one to jumpstart your happy hour.

Feast your eyes on these colourful poached pears and the accompanying beautiful caramel sugar spun masterpiece.

Macau’s António Restaurant welcomes its new chef, David Abreu; despite it being his first major appointment, the Waterside Inn alumnus certainly presents a promising future.

Want to make pizza or pasta from scratch? Or learn how to craft cheese, and bake the crusty bread to go with it? Maybe you want to whip up a seafood feast fit for a king, and then chase it up 

Martina Breznanova, bar manager of The Gibson in London, brings her  mesmerising martinis to Nutmeg & Clove. Here is one to jumpstart your happy hour.