chefs

Ahead of the launch of his casual French restaurant on November 16, Royer told us what went into gathering the perfect opening team.

The Japanese chef who's making a home here in Singapore shares how her work and rituals have changed in a post-pandemic world.

Is the journey different for non-Japanese chefs? We speak to three who are offering Japanese cuisine at the highest levels

If you've ever had to live overseas for an extended period of time, you'll know that settling your meals is one of the most trifling yet persistent problems. Food consultant and writer Shu Han Lee was no different - she arrived in London for a degree in graphic design at Central Saint Martins - without knowing how to cook. Fair enough - it's a common problem.