Spotlight on: Koji Shimomura
The chef who trained in France, the birthplace of haute cuisine, and hails from the world’s gastronomic capital talks Michelin stars.
Current barspeak
New York bartending maestro Sasha Petraske opened the speakeasy-style Milk and Honey in New York in 2009, and has gone on to open other tipple venues in the city, such as Little Branch and Dutch Kills. Petraske, who favours old school cocktails, updates us on what’s hip in the Big Apple.
Served by candlelight
While most men will be winning their dates over with diamonds and flowers this Valentine’s Day, six eligible bachelors are given a lesson by Top Chef finalist Leah Cohen on the culinary art of seduction
A quiet confidence
Culinary talent may get you a leg up in the Restaurant Hall of Fame, but as Tetsuya Wakuda proves, natural humility, methodical obsession and non-negotiable discipline are traits that will keep you in the business.
Spotlight on: Daniel Boulud
He’s regarded as one of America’s leading culinary figures for his contemporary spin on traditional French cuisine. Jasmine Tham speaks with the Michelin awarded super chef while he was in town for the much-anticipated opening of db Bistro Moderne.
Taking centrestage
Tomonori Danzaki has been put through the paces by demanding chefs throughout his career. Now, the executive chef of Singapore’s Joël Robuchon Restaurant is ready for his biggest role yet.
In search of great beans
Ever wonder what it takes to get your favourite cuppa every morning? epicure visits a coffee plantation in Brazil and developed a newfound appreciation for the farm craft.
Shell story
Oysters can be likened to wines, and their varieties are equally vast.
Country living
Alila Luang Prabang borrows visual references from its locale, resulting in a design that blends rustic aesthetics with modern elegance.