sustainable food Archives | epicure Magazine

Swiss ambition

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.

Spotlight on: Susur Lee

Maria Singh speaks to the enigmatic pony-tailed chef and discovers the boundless energy behind his continually evolving Chinese cuisine.

Japan’s haute 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.

J-simple

How does one master modern Japanese dishes? It’s easy when you have ex-Nobu alumni, executive chef Shigeru Akashi giving pointers.

Best catch yet

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.

Fashionably timeless

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 watch.

Success second time round

One Michelin star chef Naoto Kishimoto shares why serving French food to Japanese diners is a different ball game.

Boulud basics

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.

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