Alila Luang Prabang borrows visual references from its locale, resulting in a design that blends rustic aesthetics with modern elegance.
The Asian Food Channel host of Sugar and Fresh shares her grandmother’s Cherry Walnut Icebox Cookies recipe and other dinner table staples for the yuletide season.
Mandarin Court (formerly Pine Court) now boasts an updated menu, interior makeover and a new chef at the helm.
Matthew Kenney wants to show the world that raw food need not be unpalatable and uninspiring.
Reputed for his fiery temper and a Stakhanovite work ethic, Michelin-starred chef Tom Aikens was recently at Raffles Hotel Singapore for a five-day guest stint.
The Italian Kitchen & Bar looks up-to-the-minute with an accessible and comfortable vibe. Lin Weiwen studies its relaxed, mod style.
A fresh perspective on South Asian cuisine was what guests at epicure’s recent tutorial received, alongside a glimpse of Song of India master chef Milind Sovani‘s cooking finesse.
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.
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.
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.”