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No Ordinary Sweet
No Ordinary Sweet
Jason Licker, executive pastry chef at The Westin Resort Nusa Dua, Bali shares his experience on self-publishing an award-winning cookbook and his latest Asian-accented pastry creations.
A Dazzling Debut
A Dazzling Debut
Singapore’s Michelin Guide Young Chef Award winner, Louis Han of Nae:um, recounts his culinary journey, his recent win and plans for the future.
Ask A Chef
Ask A Chef

Do you have a question you’ve always wanted to ask about cooking or a food-related topic? If so, here’s your chance. In this new column “Ask A Chef”, we call upon chef Norberto Valdez Palacios to share his advice on grilling and roasting. If you are wondering why your steak never turns out the way you want it to, and how you can improve on it, read on. As the grill master of the W Bali – Seminyak’s FIRE restaurant, Palacios reveals his tips and tricks to cooking the perfect steak and lamb. 

Desire To Soar
Desire To Soar

Growing up in the loving arms of his mother and the rich taste of Vietnamese dishes, the young Nguyen Nhu Cuong has nurtured in his heart the dream of becoming a professional Chef, one day.

Ask A Chef
Ask A Chef
The experts from Humble Bakery – known for their artisanal scones and burnt cheesecakes – are here to help solve your kitchen woes.
Seasoned By Time
Seasoned By Time
Fermented strawberries and lacto-fermented Jerusalem artichokes – executive chef Steve Lancaster takes a bold approach at his first restaurant Poise, an intimate space where he reinterprets European classics using Nordic fermentation techniques.
Breaking The Pastry Mould
Breaking The Pastry Mould
Innovative desserts with Asian touches, cross-cultural flavours and a passion for savoury ingredients make Maira Yeo Asia’s best pastry chef.
Delivering Traditional Hospitality With Ardor!
Delivering Traditional Hospitality With Ardor!

When he greets you, John Gardner extends his warmest welcome with a big smile. Everything that emanates from this individual exudes a feeling of intimacy and simplicity while remaining highly professional

Creating A Culture Of Chocolate In Vietnam
Creating A Culture Of Chocolate In Vietnam

Ms. Khanh Linh speaks with Epicure about her current project, The Cocoa Project, which aims to make chocolate more accessible to the general public so that it can become a part of everyone’s life.

The Sum Of His Parts
The Sum Of His Parts

For head chef Damian D’Silva, heritage cuisine is everything. He shares with Destin Tay on its personal significance to him, and pays tribute to the generations of mothers who’ve made it possible. 

Artisanal Pastry Masterpieces
Artisanal Pastry Masterpieces

Crafting delicate traditional pastries, inspired by local Vietnamese Ingredients and flavours, Robin Mouquet-Richelet is a French Michelin