Articles
Chefs Interview
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Michelin-starred chef Emmanuel Stroobant explores the essence of Japanese cuisine in the new menu of his celebrated fine-dining restaurant, Saint Pierre, now in its 20th year. The star dish from ...
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Like many seasoned foodies in Singapore, you’ll have noticed a plethora of Japanese omakase restaurants springing up in recent years. This particular style of Japanese dining, literally meaning “I lea...
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Whitegrass Head Chef Takuya Yamashita Takuya Yamashita moved to Singapore last May after taking over from celebrated Australian chef Sam Aisbett at Whitegrass. He started his career at 21 in Aux Prov...
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Sustainability is a buzzword in the food business these days, but to restaurateur and seafood importer Tan Ken Loon, it is a bit of a dirty word. “Sustainability is what we believe in and not a market...
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Hokkaido might be the home of seafood, dairy products and miso ramen. But Japan’s northernmost prefecture is also famed for its curry dishes, namely soup curry and white curry. These regional varietie...
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"I come from Puglia, which is an agricultural region in Italy. My family farm is there. I grew up on it, and I saw how hard my grandparents worked to care for it. And the pleasure of eating fresh pro...
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Japanese chefs are known to hone their culinary expertise over decades. Everything from preparation to presentation is an art, performed with ritualistic consistency. However, once they have these tra...
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Alma by Juan Amador’s reputation precedes its creations. The modern European restaurant has a single Michelin star and bears the name of legendary celebrity Chef Juan Amador. There is also a powerful ...
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Say Japanese sake and the usual suspects of sashimi, ramen, tempura and grilled meats come to mind immediately as the ideal complements. But what if you paired sake with Italian cuisine? The idea isn’...
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You may have noticed the growing popularity of Japanese steakhouses in Singapore. But what makes a Japanese steakhouse particularly, well, Japanese? A couple of things, such as the method of preparati...
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Börn Frantzén’s originalrestaurant, the three-Michelin-starred Frantzèn in Stockholm, serves French-Nordic cuisine with a Japanese touch. At Zén, which Björn opened in Bukit Pasoh in 2018, we exude th...
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Japan is the world’s largest consumer of tuna, or maguro. The fish’s deep red meat is so ubiquitous in Japanese restaurants that it has become synonymous with sushi and sashimi. While there are sever...
