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8 Questions with: Guy Martin of Le Grand Véfour

You can take a chef out of the French Alps, but you can’t take the life’s lessons learnt from the mountains away from him, says the accomplished French chef.

10 July 2016
Debbie Yong Debbie Yong

Beyond the Table: Rafie Chua and Jonathan Tan of Plane and Bevel

A celebration of the farmers and kitchen craftsmen who work their magic beyond the dining table.

07 July 2016

Foodpreneurs: Food as conversation starters (Part 3)

Meet three foodies who are bringing people together through one common passion: food

06 July 2016
Debbie Yong Debbie Yong

Foodpreneurs: Food as conversation starters (Part 2)

Meet three foodies who are bringing people together through one common passion: food

05 July 2016
Alethea Tan Alethea Tan

Foodpreneurs: Food as conversation starters (Part 1)

Meet three foodies who are bringing people together through one common passion: food

04 July 2016
Alethea Tan Alethea Tan

8 Questions with: Alexandre Gauthier of La Grenouillere

There's more to this talented chef than his infamous social media aversion.

01 July 2016
Samantha David Samantha David

Plate Stories: Hideaki Sato's egg custard with Aori ika squid

In Japanese cuisine, cutting is a form of seasoning.

26 June 2016

Ask the Experts: Deciphering a sake label

Ordering a sake off an all-Japanese menu can be rather intimidating for non-Japanese speakers, but it doesn't have to be if you know which key terms to look out for.

08 June 2016

Beyond the Table: Bjorn Low of Edible Garden City

A celebration of the farmers and kitchen craftsmen who work their magic beyond the dining table.

05 June 2016

Ask the Experts: Keeping pastries crisp in humid weather

Illustrious pastry maestro Will Goldfarb of Room4Dessert shares his secret recipe for keeping meringues crispy in the tropical humidity.

30 May 2016