Singaporean chef Janice Wong who choiced Asia’s Best Pastry Chef in 2013 and 2014 is coming to the 5th International Gastromasa Gastronomy Conference. Wong, the principal investor of 2am: dessertbar in Singapore, works with pastry chef Thomas Keller and Grant Achatz, Spanish chocolate master Oriol Balaguer and France’s world-renowned pastry chef Pierre Herme. Don’t forget to reserve your place for the 30th of November at Gastromasa, where world stars will gather.
Chef Angel León has discovered a new superfood
Known with his innovative approach to seafood in his three Michelin-starred restaurant Aponiente, located in Spain, chef Angel León have discovered a...
NOBU İstanbul announced the opening date with a traditional Japanese ceremony
Starting in Los Angeles and expanding to the world, the legendary NOBU Restaurant announced the opening date of the Istanbul venue as...
For dessert lovers: One Tin Bakes
Known with his performance at The Great British Bake Off, Edd Kimber’s fourth book One Tin Bakes shares the secrets of doing...
Michelin-starred Albert Au is now the executive chef at the Four Seasons Hotel Singapore
Made a name for himself with his work in China and Macau, chef Albert Au is now the executive chef of the...
Chef Daniel Boulud: “This pandemic has been teaching us a lot”
Two Michelin-starred New York venue Daniel’s chef and owner, French chef Daniel Boulud shared his thoughts on the pandemic with Yahoo Finance.
Michelin-starred Maydan’s chef Marcelle Afram is opening a new “ghost restaurant” in Alexandria
Marcelle Afram, the former Executive Chef of the Michelin-starred, prominently Middle Eastern restaurant Maydan in Washington, will open a new “ghost restaurant”...
Season of the yurts begins in New York
As it is one of the busiest places for dining out, New York City restaurateurs came up with a creative solution to...
Chef Vicky Lau announced her new menu dedicated to soy sauce
Chef of Michelin-starred Hong Kong venue Tate Dining Room, Vicky Lau announced her new menu highlighting soy sauce, following the success of...