The distil of Redzepi’s genius
If Monet captured a transient fleeting moment of nature on canvas, Redzepi does the same on the plate. But there’s more to his creative philosophy than good food on the table.
A fish called sayori
Its delicate flesh and gentle and clean flavours require a restrained approach to preserve its goodness, says chef Kazunari Noda.
The dim sum specialist
It takes a whole lot of heart to make the best dim sum says chef Mak Pui Gor of one Michelin starred Tim Ho Wan.
Fromage-a-Trois
The cheese maker, the chef, her goats and their produce. Granted, that’s more than three. But stay with Claire Hanson as she recounts the story of a fromage-affair of a different kind.
Crab-o-licious
Don’t be fooled by its unsightly, otherworldly shape. The spanner crab’s strength lies in its seductively tender and creamy meat, says chef Nguyen Quoc Nam.
The hotel that never sleeps
Sleep will probably be the last thing on anybody’s mind when at the oh-so-hip-it-hurts Singapore at Sentosa Cove. Think mood changing lights, interactive art installations, and innovative design concepts.
City of duality
Discover the two forms of dining that capture the essence of Shanghai: Benbang—which reflects the city’s Chinese roots, and Hai Pai—which embodies its more cosmopolitan moods.
The maverick chef
He’s known for his radical take on Sichuan cuisine, but chef Yu Bo shares how it’s all part of his plan to preserve his country’s culinary legacy.
Chinoise chic
Inspired by the traditional ways of Chinese water town Zhouzhuang, French designer Thomas Dariel gives three heritage buildings a modern makeover.