Down to the Detail

When it comes to sourcing for the best ingredients, owner of The Naked Finn, Tan Ken Loon, prefers to see it for himself.

22 November 2017
Tan Pin Yen Tan Pin Yen

Chef Jean-Philippe Patruno Of Dehesa: Why Nose-To-Tail Dining Is A Challenge In Singapore

"I was a little surprised Singaporeans would eat kway chap but find it hard to accept nose-to-tail."

20 November 2017

5 Questions with Nomadic Chef Diego Muñoz

The notable Peruvian chef on his world travels post-Astrid y Gaston and what to expect at his first culinary project in Southeast Asia, the Ulu Cliffhouse in Bali.

13 November 2017
Rachel Tan Rachel Tan

Chef Tetsuya Wakuda, On Nurturing Young Talent

He might not see himself as a mentor, but the Sydney-based Japanese chef has trained many young chefs who have since gone on to build successful careers.

06 November 2017

Industry Insider: Stephan Zoisl On The Joys And Challenges Of Working With No Menu

It may be an open kitchen, but there are a lot of gears turning behind a chef’s table that you just don’t see.

30 October 2017
Michelin Guide Digital-Singapore Michelin Guide Digital-Singapore

Q&A: Clayton Wells On What To Expect At Hot New Opening Blackwattle

The Australian chef on how working at Tetsuya's and Momofuku has influenced his cooking style.

23 October 2017

First Day I Got My Michelin Stars: Alex Atala of D.O.M.

The Brazilian chef shares how he felt when his Sao Paolo restaurant received two Michelin stars.

16 October 2017

5 Questions with Margareth Henriquez, President and CEO of Krug

Maggie Henriquez wants to change the way we drink Champagne, one glass at a time.

09 October 2017
Rachel Tan Rachel Tan

Industry Insider: Damian D'Silva On Preserving Singapore's Heritage Cuisine

The executive chef of Folklore pens his thoughts on how heritage food has become a victim of progress.

02 October 2017
Michelin Guide Digital-Singapore Michelin Guide Digital-Singapore

First Day I Got My Michelin Stars: Rishi Naleendra Of Cheek By Jowl

We get the world's most celebrated chefs to spill what it was like when they got their first Michelin stars.

25 September 2017