Features

Culinary trends and the people who set them…
31 Oct 2010

Earth gem

If truffles smell like old socks and sex, why are they so highly prized? Claire Hanson hunts for the elusive French black truffle—in Western Australia—and unearths a mystery dating back to antiquity.
31 Oct 2010

Still ready to learn

He may have three Michelin stars to his name but there’s no pressure to tell chef Bruno Menard that his food is excellent. He’s ready for diners’ honest feedback.
14 Oct 2010

Spotlight on: Vineet Bhatia

The first Indian chef-restaurateur to receive a Michelin star doesn’t believe in preparing for his next accolade. His motto? “Just do your best and the recognition will follow.”
30 Sep 2010

The art of dining

Under the unlikely arcades of Brussel’s Square conference facility lies a hidden artistic masterpiece: the enchanting, truffle-meets-caviar Kwint restaurant and its larger-than-life copper centrepiece.
30 Sep 2010

Fragrance queen

With its distinctive floral-apricot notes, the use of osmanthus flowers should not be limited to just desserts. They make a great pairing with cod and beancurd.
30 Sep 2010

Swiss ambition

Pixie-haired Irma Dütsch returns for this year’s Chefs with Altitude and tells Jasmine Tham why the word retirement doesn’t exist in her dictionary.
03 Sep 2010

Spotlight on: Susur Lee

Maria Singh speaks to the enigmatic pony-tailed chef and discovers the boundless energy behind his continually evolving Chinese cuisine.
31 Aug 2010

Japan's haute cuisine

A kaiseki meal in one of Kyoto’s top-notch restaurants is one you will not forget. Evelyn Chen savours a range of taste experiences from traditional court cuisine to new-style flavours.
31 Aug 2010

J-simple

How does one master modern Japanese dishes? It’s easy when you have ex-Nobu alumni, executive chef Shigeru Akashi giving pointers.
31 Aug 2010

Best catch yet

With Ebbe Vollmer onboard as its new chef de cuisine, Jaan restaurant seems to have hooked the right talent to take it to new heights.
31 Oct 2010

Earth gem

If truffles smell like old socks and sex, why are they so highly prized? Claire Hanson hunts for the elusive French black truffle—in Western Australia—and unearths a mystery dating back to antiquity.
31 Oct 2010

Still ready to learn

He may have three Michelin stars to his name but there’s no pressure to tell chef Bruno Menard that his food is excellent. He’s ready for diners’ honest feedback.
14 Oct 2010

Spotlight on: Vineet Bhatia

The first Indian chef-restaurateur to receive a Michelin star doesn’t believe in preparing for his next accolade. His motto? “Just do your best and the recognition will follow.”
30 Sep 2010

The art of dining

Under the unlikely arcades of Brussel’s Square conference facility lies a hidden artistic masterpiece: the enchanting, truffle-meets-caviar Kwint restaurant and its larger-than-life copper centrepiece.
30 Sep 2010

Fragrance queen

With its distinctive floral-apricot notes, the use of osmanthus flowers should not be limited to just desserts. They make a great pairing with cod and beancurd.
30 Sep 2010

Swiss ambition

Pixie-haired Irma Dütsch returns for this year’s Chefs with Altitude and tells Jasmine Tham why the word retirement doesn’t exist in her dictionary.
03 Sep 2010

Spotlight on: Susur Lee

Maria Singh speaks to the enigmatic pony-tailed chef and discovers the boundless energy behind his continually evolving Chinese cuisine.
31 Aug 2010

Japan's haute cuisine

A kaiseki meal in one of Kyoto’s top-notch restaurants is one you will not forget. Evelyn Chen savours a range of taste experiences from traditional court cuisine to new-style flavours.
31 Aug 2010

J-simple

How does one master modern Japanese dishes? It’s easy when you have ex-Nobu alumni, executive chef Shigeru Akashi giving pointers.
31 Aug 2010

Best catch yet

With Ebbe Vollmer onboard as its new chef de cuisine, Jaan restaurant seems to have hooked the right talent to take it to new heights.