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.”
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.