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Chef Masterclass

50 Shades Of White
50 Shades Of White
From cellar master to burgeoning saké purist, Richard Geoffroy, former chef de cave at Dom Pérignon, is on a mission to create the purest Japanese rice wine in the market with traditional champagne-making methods.
Revolutionizing Produce Cultivation In Vietnam
Revolutionizing Produce Cultivation In Vietnam
The daughter of an Australian coal miner has developed a novel method of vertical farming and is now using it to establish a business in Vietnam. One Dutch investment firm estimates the company's potential worth at $1 billion. Produce grown in this cutting-edge vertical farm emits zero nett greenhouse gases and does not contribute to fertiliser or pesticide pollution. Epicure sat down with Lyndal and discussed how You and your loved ones can eat the healthiest, most sustainably sourced food possible while simultaneously doing your part to protect the planet.
Getting Personal
Getting Personal
At chef Julien Royer’s new restaurant Claudine, a meal is more than just luxurious ingredients and precise cooking — it’s also an extension of him and his family.
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