Profile

Calm And Collected

Epicure talks to Aisha Ibrahim, the first female executive chef of Canlis about the restaurant’s new culinary direction and why her team’s well-being comes first.

One Life, One Moment

Akane Eno is the chef-owner of Ichigo Ichie and the only Japanese female to helm a fine-dining kappo restaurant in Singapore. She reveals what it takes for chefs like her to rise to the top.

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

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

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

Remy Lefebvre, chef-partner of Casa Restaurant, talks about his passion for contemporary woodfired gastronomy and his affinity for natural produce.