Chef Masterclass

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

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

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

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

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

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.

Chinese Cuisine Redefined

DeAille 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 Cotta

Aromatic and fruity, this gochujang-spiked dessert has a piquant, Korean cuisine-inspired kick in addition to its galangal and apricot notes.

Roots, Heritage And Determination

Chef 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.


Trinkets 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 Rumari

We talk to Raffles Bali’s executive chef Gaetan Biesuz about his take on Indonesian regional cuisine and the importance of championing local produce.