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.
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 ...
One Michelin star chef Naoto Kishimoto shares why serving French food to Japanese diners is a different ball game.
epicure caught up with legendary chef Daniel Boulud just after the recent opening of his first restaurant in Europe and ahead of his debut in Singapore.
Tainted by cheap, high yield wines and low quality supermarket imports, a few chefs in Istanbul are fighting back with their own farm-to-table movement and introducing little known native ingredients to their restaurants.
Chef patron Carlo Marengoni shares his secrets behind the new healthy menu at Ristorante Bologna
