This edition pays homage to Burgundy, the birthplace of legendary wines like Clos de la Roche, and features insights from Singapore’s first Master of Wine, Tan Ying Hsien, on the region’s lasting charm. We explore Burgundy’s cherished drinks, Kir and Kir Royale, and provide a classic Bœuf Bourguignon recipe.

Chef Emmanuel Stroobant of Singapore’s Two Michelin-starred Saint Pierre shares his recipe for this classic and hearty Burgundian stew. Serve it with loads of crusty French bread to soak up the savoury goodness or a green salad with Dijon mustard to balance the richness.

Elevate your dessert game with Saint Pierre’s Chef-Owner Emmanuel Stroobant’s highly addictive financiers. With their buttery flavour and delicate texture, they’re sure to be a hit on Bastille Day (14 July) and beyond.

This edition features the F&B operators who are revolutionising the world of Teochew, Fujianese, and Sichuan fine dining in China. There is a global exploration of sushi, revealing imaginative and innovative versions influenced by various countries’ cultural preferences.

Embark on clean eating this Earth Day with a recipe by Saint Pierre’s Chef-Owner Emmanuel Stroobant, which requires minimal cooking for maximum results.

Experience the essence of Tokyoite dining by delving into the bustling lunch scene of the world’s largest city. Uncover the culinary crusade against food waste led by five influential F&B personalities. Elevate your wine palate with exclusive recommendations from Tan Ying Hsien, esteemed as Singapore’s Master of Wine, as he unveils hidden gems beyond the realms of Burgundies and Champagnes.

Bask in the holiday spirit with delightful Christmas cookies featuring a buttery, vanilla-infused base and vibrant, festive icing.

A beautiful centrepiece at the dinner table, this easy to prepare, no-cook Christmas salmon wreath recipe from Chef Emmanuel Stroobant will make light work of your festive preparation.

Chef Emmanuel Stroobant pays tribute to Singapore’s unofficial national dish with this delectable recipe.