The month of August saw hospitality stalwarts of Singapore whip up a delectable experience at the inaugural “Most Gracious Host Challenge” held at the S EAsia Café Expo, Marina Bay Sands Singapore as part of the Equip &Dine Asia event. Jointly organised by FBMA and Dine Inn, the culinary event on 28th-30th August, 2019 was..
LOW HOE KIAT of Spice Brasserie Executive Chef Low Hoe Kiat has over 30 years of experience in the culinary sphere and he is adept at both international and fusion cuisine, having worked for multiple restaurants, catering companies, business hotels and international cruiser liners prior. A man of few words, Chef Low’s reserved demeanour..
Being a butcher is so much more than just cutting up all sorts of different meats. As we found out from Master Butcher Michael Cafe of Ryan’s Grocery, butchers are in-charge of many behind-the-scenes processes, including hygiene matters, food handling and giving recommendations to customers. Michael has over 30 years of experience as a butcher,..
This month we got Chef Chan of Holiday Inn’s Xin Cuisine Chinese Restaurant to take us behind the scenes of their vibrant team and mouth-watering modern interpretations of classic Cantonese dishes. Chef Chan started out as a Fry Wok Cook in Hong Kong in 2002, before relocating to Singapore in 2011 and now sees himself..
With more than 30 years of culinary experience under his belt, Executive Chef Andy Oh continues to make a mark in the ever-vibrant culinary scene. Renowned in the international sphere as well, Oh has come a long way from his days of being a kitchen help at Bayview Hotel in Penang, when he was only..
Photography by Ahmad Iskandar Executive Sous Chef Philippe Duc’s past is coloured with grand dining establishments and celebrity colleagues. He has worked the kitchens of Michelin star restaurants, SPOON by Alain Ducasse at InterContinental Hong Kong, and Restaurant Les Ambassadeurs, with Chef Jean-François Piège, before joining the Ash & Elm team about two years ago...
This month, we got chef Rishi Naleendra from Cheek by Jowl to give us a behind the scenes of the modern Australian joint. Having cut his teeth at several renowned restaurants around Australia, chef Rishi now turns his own space Cheek by Jowl, the name of which points to the fact that he’s working right..
For our very first chef’s Instagram takeover, The Food Journal features the one-Michelin starred chef Manjunath Mural from The Song of India. As the executive chef of the restaurant located along Scotts Road, he recently led the team to bag one Michelin star with his Asian-Indian gastronomy dishes like blue cheese naans and tandoori lobsters...