Driving ChangeSeven chefs share their experiences and tell epicure what’s in store for the year ahead.
All Fired UpRemy Lefebvre, chef-partner of Casa Restaurant, talks about his passion for contemporary woodfired gastronomy and his affinity for natural produce.
Star PowerMod-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 KoreaLouis 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 StewardshipSustainability 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.
Elevated Classics With A Modern TouchExpect refreshing interpretations of Cantonese dishes, thanks to Si Chuan Dou Hua’s new executive Cantonese chef Hoo Chee Keong.
Heritage With HeartFrom 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 MissionNothing is stopping chef Mathew Leong as he heads to the Bocuse d’Or finals in Lyon, France this September.
A Champion For Uniquely Singaporean FlavoursSingapore-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 RedefinedDeAille 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
Roots, Heritage And DeterminationChef 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.
Meet The Chef From RumariWe talk to Raffles Bali’s executive chef Gaetan Biesuz about his take on Indonesian regional cuisine and the importance of championing local produce.