A dish with multiple components doesn't always have to take the whole afternoon to put together. Eric Ong, executive chef of PARKROYAL on Pickering shares his sure-fire recipes with us.
The evergreen appeal of Japanese desserts is hard to resist. Executive pastry chef David Landriot of Patisserie G demonstrates how to jazz up the humble castella cake and fruit tart.
Beyond the progressive creations that the mod-Sin wave has spawned, Preparazzi’s chef Jeremy Nguee shows that the style of cuisine is all about paying tribute to the flavours you grew up with.