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Chef Masterclass

Harry Ang - A True Calling In Authentic Singaporean Flavors
Harry Ang - A True Calling In Authentic Singaporean Flavors

Harry Ang, a Singaporean engineer turned restaurateur, transformed his passion for building into a love for creating unforgettable dining experiences. With a commitment to preserving traditional Singaporean cuisine, he founded Lion City restaurants in Vietnam, where he brings beloved, authentic dishes to life with exceptional flavors.

Christopher Clarke - An English Affair In Saigon
Christopher Clarke - An English Affair In Saigon
At The Albion by Kirk Westaway in the heart of Ho Chi Minh City, Chef Christopher Clarke embarks on an exciting mission to redefine British cuisine in Southeast Asia. Collaborating with the esteemed Chef Kirk Westaway, he harnesses his vast experience from Michelin-starred kitchens to craft dishes that blend refinement with comforting flavors. Each plate reflects his deep passion for culinary artistry, infusing Saigon with the rich essence of British gastronomic tradition.
Waste Not, Want Not
Waste Not, Want Not
These zero-waste pioneers are reshaping modern dining with creative solutions to sustainability’s toughest challenges.
Executive Chef Toni Azhari Elevates The Lampung Marriott Resort & Spa With Sumatran Traditions
Executive Chef Toni Azhari Elevates The Lampung Marriott Resort & Spa With Sumatran Traditions
Celebrating coastal life and distinct local culture, Lampung’s newest Marriott beachfront property has garnered an indisputable reputation, making it the town talk since its inception in mid-2024. Not only offering five-star service and amenities against the picturesque Selat Sunda Strait, Lampung Marriott Resort & Spa is also teeming with flavourful gastronomic delights thanks to executive chef Toni Azhari.
Making A Splash In Singapore
Making A Splash In Singapore
Chef Sergio Herman brings top-notch ingredients, techniques, and his 5-Pillar philosophy to Le Pristine at the newly renovated Grand Hyatt Singapore.
Luciano Lazzarin <br> Full-Service Restaurants, A Dying Business?
Luciano Lazzarin
Full-Service Restaurants, A Dying Business?
Veteran hotelier and renaissance man Luciano Lazzarin from Churrasco Phuket Steakhouse talks about addressing and meeting guest expectations, and how to prevent the “ordering by iPad” trend from killing off restaurants as we know and love them.
Turn Up The Beet
Turn Up The Beet
Kirk Haworth, executive chef of Plates, shows why London’s plant based dining scene is heating up.
Trusted Sources
Trusted Sources
Executive chef Michael Greenlaw of Atria at The Ritz-Carlton, Melbourne, has a hobbythat brings lesser-known seafood from sustainable sources to the table.
Alex Moranda - Culinary Odyssey At Nayuu
Alex Moranda - Culinary Odyssey At Nayuu
With a rich background in Japanese culinary traditions and nearly three decades of international experience, Chef Alex Moranda brings his expertise to NAYUU at FourSeasons The Nam Hai Hoian. Discover how he blends the lively atmosphere of yakiniku with the refined elegance of omakase, creating an immersive and personalized dining journey.
Perfect Pairings
Perfect Pairings
What’s it like to work in the restaurant business as a couple? Two Singaporean husband-and-wife teams share how they keep the flame alive in and out of the kitchen.