Articles

Chefs

Beautiful Balance

“Whether it’s Japanese rice vinegar, Singaporean sambal belachan, or Thai sweet chili sauce, I enjoy experimenting with Asian flavours and Western cooking techniques. My passion in fusion dishes bloss...

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  • Chef Gunther Hubrechsen / Uni-vers...

    Chef Gunther Hubrechsen shares with us why he uses mostly Japanese ingredients in his cooking. “About 70 percent of the ingredients I use in my restaurant are sourced from Japan. Although I employ ...

  • Chef Justin Quek / Fishy business

    “Nowadays, when you mention ‘fusion food’, no one bats an eyelid. But there was a time not so long ago when people thought incorporating Asian ingredients with Western cooking methods was strange. I b...

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    Food Intention

    Head Chef Ivan Brehm of The Kitchen at Bacchanalia talks about why the quality of intention affects the way food ultimately tastes. I’ve never been to Japan. I always plan to visit but every time s...

  • Chef Yosuke Suga / A Good Egg

    “With White Asparagus & Tosajiro’s Egg, I wanted to create a dish where the ingredients not only complement each another, they also enhance the flavour of Krug Grande Cruvee. I used white asparag...

  • Chef-Owner of Odette, Jurien Royer...

    “When I first visited Japan, I was amazed by the dedication of the Japanese. Whether the dish is $5 or $5,000, there is a lot of pride that goes into preparing each dish. The chefs in Japan always do ...

  • Chef Kenjiro “Hatch” Hashida / A D...

    “I had wanted to be a painter when I was younger. With Hashida Garo, you could say it’s a combination of everything I love – at the moment, all the paintings you see plastered on the walls were done b...

  • CHEF ANDRE CHIANG / Picture Perfec...

    “I stayed in Japan for two years when I was 13. During that time, I helped out at my mum’s Taiwanese restaurant in Kofu, Yamanashi Prefecture. That was how I was first exposed to the sheer variety of ...

  • CHEF DAVID MYERS / Poetry on a Pla...

    “Ever since I was a little kid, I’ve been infatuated with Japan and some of my most memorable meals as a chef have been in Japan. The best sushi I’ve ever had was at Sushi Shin in Tokyo; the ingredien...

  • CHEF DANIEL CHAVEZ / Rolling In Th...

    “I am a firm believer that the ingredients should drive the cuisine, that dishes should be based on the freshest ingredients one can get his hands on. Working at Santi, I was challenged creatively to ...

  • CHEF TETSUYA WAKUDA / A New Classi...

    “What makes me happy? I love fishing. The night before any fishing trips, I’d be too excited to sleep! I’d think about what equipment to bring, what rods to use, etc. I also buy a lot of unnecessary t...

  • CHEF EMMANUEL STROOBANT / Cultural...

    “French and Japanese cuisine have a lot in common, especially when it comes to seasonal ingredients. For instance, mushroom season happens at the same time in Japan and France. Both cultures are also ...

  • CHEF RYAN CLIFT / The TipplingPoin...

    “My love and respect for Japanese culinary art started when I was a guest-chef at Park Hyatt Tokyo. I even stayed in the same suite as Bill Murray’s character in Lost In Translation! On one of the nig...