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
Galangal Panna CottaAromatic and fruity, this gochujang-spiked dessert has a piquant, Korean cuisine-inspired kick in addition to its galangal and apricot notes.
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.
CalissonTrinkets and bijou usually sit pretty in trays, but these shallow receptacles can be statement pieces too. Mould your own beautiful – edible – vessels to present delicate morsels.
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.
Vessel Of White Chocolate Mousse With Cointreau Blood Orange And JellySpike your white chocolate dessert and temper its saccharinity with Cointreau Blood Orange, which possesses a graceful bitterness and subtle, summery flavours contributed by the mellower tangy sweetness of the fruit.
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.
Hazelnut Praline ProfiteroleRaffles Hotel Singapore’s Hazelnut Praline Profiterole is equal parts refined and decadent, a perfect dessert to surprise Mom with this Mother’s Day.
Le P.B.S Paris-Singapour By OdetteThis is Odette at Home’s interpretation of Paris-Brest, a choux pastry piped full with luscious praline cream and Piedmont hazelnuts.
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