An all-rounder for professional and hobby cooks, the perfect chef’s knife chops, slices and dices with ease. Here are the ones that made the cut.
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Go all out to create a decadent evening to remember. Tip: get these four showstoppers ready—caviars, crustaceans, champagnes and cheeses.
After 16 years of helming his eponymous restaurant at l’Hôtel de Ville in Crissier, Philippe Rochat is ready to retire. Just before curtain falls, he gives his first and last culinary performance in Singapore.
Fate seemed to have other ideas for the man who had no intention of ever being a chef. The Golden Boy of Thai cuisine recounts his humble beginnings as a pushcart peddler in Bangkok, and his fast track up the culinary ladder.
Burgundy Michelin starred-chef Laurent Peugeot and Japanese chef Yoshida Tetsuya demonstrate the beauty of marrying French cuisine and Japanese flavours with the new LP + Tetsu that opens at Tanglin Mall this month.
On a typical Friday night on Club Street, the bars are bustling with expatriates and locals alike celebrating the eve of the weekend with after-work drinks in hand.
David Blackmore’s fridge—in his farmhouse at Alexandra in Victoria, Australia—is a carnivore’s dream.
It’s 5.30pm on a Saturday at The Atlantic at Melbourne’s Crown Entertainment Complex. The open kitchen is a blur of moving white figures. A faint smell of butter lingers lightly in the air. The staff are anticipating a full-house today in their 300-seat establishment, one of Melbourne’s newest tables. The food is modern European, focusing…
The Michelin-starred chef and owner of Antica Trattoria Botteganova, one of Tuscany’s top tables, tells epicure why he left his restaurant of 17 years to carve a new niche in a little corner of The Goodman Arts Centre here.
It’s bye bye Melbourne and hello Singapore for Chris Donnellan who brings a touch of Gingerboy to Graze restaurant.