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Chef Masterclass

Lak Lak
Lak Lak

This sweet treat from Tabanan Regency is a favourite dish of my family, especially my son. Usually, Lak Lak is made with brown sugar but my mother uses palm sugar, making it even better.

Sate Lilit
Sate Lilit

The roasted spices and coconut cream make this Sate Lilit different than the others. My mother-inlaw passed this recipe to me and since then, this dish has been my family’s favourite and a must during Bali’s festive season.

Madai Carpaccio
Madai Carpaccio

You can now get restaurant-quality seafood from markets and farmers in Japan, thanks to Soshinsen.

Ayam Buah Keluak By Candlenut
Ayam Buah Keluak By Candlenut

Considered a classic traditional dish,  Head Chef Malcolm Lee elevates it with his personal touch at one-Michelin-starred Candlenut.

All-Star Cast
All-Star Cast
Singapore is a land of talented chefs who continue to push the boundaries of fine-dining experiences. But what does it take to stay at the top of the culinary game? We ask three celebrated chefs how they earn and keep their Michelin stars.
Udang Lemak Masak Nanas By Violet Oon
Udang Lemak Masak Nanas By Violet Oon

When it comes to Peranakan cuisine, Chef Violet Oon has been a stalwart for elevating this fine cuisine and has been a vocal ambassador for preserving its culture and heritage

In Good Taste
In Good Taste
Meet executive chef Claudio Rossi and learn more about Park Hyatt Jakarta’s latest dining destinations.
Snapper In Seasalt
Snapper In Seasalt

The stylish beachfront restaurant is renowned for its vibrant Asian-inspired cuisine and commitment to locally sourced, sustainable produce. Vitalis is using East Bali’s seasalt for this recipe, supporting a small community of salt farmers who continues the age-old tradition of producing 100 percent natural salt.

A Worthy Sea-Cation
A Worthy Sea-Cation

Packed with a wide range of activities, entertainment and dining options, a cruise on the Spectrum of the Seas by Royal Caribbean is a surprisingly fun way to travel – even if it is to nowhere.