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.

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.

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.

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

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

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.

Thanks to a cool melding of the hotel’s heritage location and contemporary luxe decor, The Fullerton Bay Hotel is the destination on everyone’s lips.

They may not have snagged awards or dominated news headlines, but our young, local culinary talents are flying the flag for Singapore in their own ways. epicure singles out five of the brightest names to watch.

One Michelin star chef Naoto Kishimoto shares why serving French food to Japanese diners is a different ball game.