Chef Masterclass

Vessel Of White Chocolate Mousse With Cointreau Blood Orange And Jelly

Spike 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 Women

Here’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 Profiterole

Raffles Hotel Singapore’s Hazelnut Praline Profiterole is equal parts refined and decadent, a perfect dessert to surprise Mom with this Mother’s Day.

Food For Some

Who knows about food best? Well, the people who turn them into celebrations

Le P.B.S Paris-Singapour By Odette

This 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 Stars

The inaugural Michelin Guide Young Chef Award was also introduced, with Mark Tai of Cloudstreet receiving the accolade

Neapolitan Cookies

These Neapolitan cookies are a treat no matter the occasion.

Mamasan’s Will Meyrick Is Opening A New Restaurant In Perth This September

Epicure interviews Will Meyrick to finds out about his upcoming restaurant, Will St in Leederville, Perth; the reason behind his move to Australia; and why Bali will always be home

Toasted Sesame Cookies

This recipe, reproduced from the book 100 Cookies: The Baking Book for Every Kitchen, incorporates Sarah Kieffer’s famous pan-banging technique for seriously wrinkly yet delicious cookies.

A Tribute To The Culinary Pioneers Who Shaped Vietnam’s Food And Drink Industry

Up till less than a decade ago, foreigners in Vietnam were not allowed to own private enterprises. This meant owning a restaurant or bar in Saigon was quite the feat which necessitated meandering through grey areas of government rules, regulation and red tape.

Julio Gomez - Mexican Flair At Mia Saigon

Young and passionate, Executive Chef Julio Gomez joined Mia Saigon in March 2021. In just a few short months, he has shared his Mexican flair with a love for Vietnamese ingredients to provide his guests with exceptional food and service.

Le Homard Bleu

Fished from the Channel Islands, the blue lobster (marked by its unique blue hue when raw) is best cooked with salted butter to showcase its sweet flavour. The mushroom and bacon give the dish an umami taste.

CHEF MASTERCLASS

Chef Masterclass

Chef Masterclass