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To appreciate Takuya Yamashita’s La Cuisine Naturelle philosophy is to understand his love for his hometown Nara and seasonality of Japanese ingredients. 

Have you ever wondered what happens to Nespresso’s aluminium pods once all that coffee has gone into your cup?

On days when you are too lazy to cook but still want something indulgent, de Chef Julien ready-to-eat's French stews and other classics are just what you need on your dinner cheat sheet.

This year, it has roped in guest chefs Minori Yazaki and Takao Inoue from Si Chuan Dou Hua’s Tokyo branch to join forces with Singapore's executive chef Zeng Feng and chef Sean Hsueh from Taipei’s Yang Ming Spring Green Kitchen to create a repertoire of Sichuan, Taiwanese and Japanese inflected meatless dishes.

Love rice but need to reduce your carbs intake? Thanks to a patented rice processing technique from Toyo Rice Corporation, their Kinmemai Better White and Better Brown Rice is packed with natural nutrients and superior flavour.