The Chef-Owner of Hashida Singapore talks about balancing tradition with innovation, his fears of overfishing and how he would like food to be entertainment.
How the simple philosophy of using good ingredients to make good food is bringing new enthusiasm to the local fine dining scene.
The chef patron of Au Jardin compiles his selection of gifts for the gourmand.
Shoukouwa Shinjidai offers quirkily-named contemporary courses served with a soft rock soundtrack for a more chill-out omakase experience.
Les Bouchons KL delivers some of the best steak frites in town along with a selection of Parisian classics.
Move over dry-aged beef; more chefs are applying this technique on fish to add complexity to its flavour, extend shelf-life, and reduce food waste.
