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.
The executive chef of Folklore pens his thoughts on how heritage food has become a victim of progress.
Chef Pang Kok Keong of French-inspired cafe Antoinette talks about returning to his Hakka roots and recreating his heritage cuisine.
Chef Beppe De Vito of one-Michelin-starred restaurant Braci tells us how he created his own culinary oasis.
Sebastien Lepinoy has a bone to pick with commercially trawled seafood. The chef who specially commissions a fisherman in France to catch seabass and turbot for two-Michelin-starred Les Amis expounds the merits of line-caught fish.
Kirk Westaway of one-Michelin-starred Jaan muses on the relationships between this generation of chefs and the pervasive growth of social media.
Odette's beverage manager Vincent Tan muses on his own journey up the ranks