Eddy Yau, pastry chef of Pan Pacific Singapore demonstrates the makings of two versatile dishes for a last-minute brunch.

Which restaurants will snag a coveted Michelin star (or more) this year? The epicure team cast our votes.

Tartare, tagliata or slow-roasted are three ways to enjoy and pair your Westholme Wagyu with wine, whether you are dining at Culina Bistro & Wine Bar or prepping a fine meal at home.

Most travellers know the city as a hawker fare heaven, but an emerging generation of young chefs are transforming and elevating its local dining scene. Victor Loy shares his gastronomic exploits during a recent trip back to his hometown.

Recreating cruise classics in the comfort of your own kitchen may be a lot easier than you think with Sherwin Sim, executive chef of Lawry’s The Prime Rib Singapore.

Much has been said of Sicily, Tuscany, Lazio and Sardinia – it’s Abruzzo’s turn to have its time in the sun. Gabriel Fratini waxes lyrical about the golden beaches and vineyard and olive grove-dotted peaks of his home region.

Hosting a meat lover’s dinner party? Impress your guests with these hunky masterpieces, as demonstrated by Diego Chiarini, Italian executive chef and owner of Oso Ristorante.

There might be no one better to introduce the unpolished, gritty side of Bali’s street food and market scene than Will Meyrick, who has lived in Bali for over a decade. Along the way he shares cultural insights to his adopted country that few outsiders know.

Asia’s 50 Best Restaurants has made stars out of obscure talents and catapulated popular chefs to even greater fame. We got a peek into the high-octane event in Bangkok and assess the impact of the awards on the Asian dining scene.

The secret to cooking a scrumptious paella with the coveted soccarat is more than just about controlling the fire.