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Father, Son and All Things Szechuan



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Iron chef Chen Kenichi and his son Chen Kentaro, executive chef of Shisen Hanten are in town this weekend. They are here for a special father-son cook-off at Shisen Hanten, Mandarin Orchard. We ask them to dish up the spice on all things Szechuan....
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Bringing Home the Dough



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For Evonne Lyn Lee and Sarah F C Lee, Asian Pies — their first cookbook — is an homage to beloved heritage flavours. When did you start baking seriously and how did you hone your craft? Evonne: I bought my first full-fledged oven when I moved int...
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In Search of Vertical Depth of Flavour



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  Can you elaborate on how you base your eight-course degustation menu on “octaphilosophy”? Instead of thinking about the dishes themselves, we focus on the eight elements that defines Restaurant André’s philosophy—salt, texture, memory...
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