A story I did over the summer diving deep into the complex and diverse Mediterranean cuisine for Hong Kong’s Culinary Institute magazine Ambrosia. You can read it here.
Restaurant Paul Bocuse has been awarded three Michelin stars every consecutive year since 1965 (the same year Singapore became independent!). The restaurant is both an institution and rite of passage for any aspiring fine dining chef. Monsieur Bocuse is one of the most revered chefs in the world. He is also the only chef in the hospitality industry […]
Star Struck in the China’s Culinary Landscape Interview with Claudio Sadler Claudio Sadler is a two starred Michelin chef from Milan who started his culinary training when he was 15 years old. He currently runs 3 restaurants and a catering service in Italy and recently closed his restaurant in Tokyo last year. He is best […]