"A web series documenting the philosophies behind the top chefs in Singapore's culinary scene."
From getting to know the origins of the meat and vegetables to collaborating on the design of the dinnerware, chef Julien Royer of Odette takes pride in all things made by hand.
Head chef of one Michelin-starred Iggy's explores the use of imaginative technology in his food.
The South Korean chef of the one-Michelin-starred contemporary Asian restaurant makes brave choices inside and outside of the kitchen.
Nouri’s Ivan Brehm puts the heart back into fine dining.
The chef of the one-Michelin-starred restaurant erases the boundaries between the kitchen and the diner, adding transparency and warmth to the fine-dining experience.
The traditional mung bean pastry has been updated with new flavours, whilst the classic sweet and salty flavours are still being faithfully produced.