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Chef Masterclass

Shelley Tai
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
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
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
Driving Change
Seven chefs share their experiences and tell epicure what’s in store for the year ahead.
All Fired Up
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
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
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
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.

Heritage With Heart
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
Man On A Mission

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

A Champion For Uniquely Singaporean Flavours
A Champion For Uniquely Singaporean Flavours

Singapore-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.