Chef Masterclass

Black Caviar and Hokkaido King Scallop Yu Sheng

Prefer something more extravagant than salmon slices and golden crackers? Chef Cheung Siu Kong opts for black caviar and Hokkaido king scallops, and crushed sweetened walnuts to add a luxe touch to the ubiquitous dish.

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

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

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

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
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

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