In this special travel-themed issue, we introduce two of our fave food destinations: Hokkaido – where Shoukouwa procures its premium produce – and Belgium – the source of Kingdom of Belgians’ cuisine inspiration and where Chef-Owner Emmanuel Stroobant hails from.

With its significant burst of umami, tomato has been one of our long-time favourite ingredients.

Chef Emmanuel shares the steps to making a drool-worthy pine nut tart.

Spring is often associated with feelings of optimism, renewal, new beginnings, and of things coming to life.

Light, fluffy, and slightly sweet to the palate, tamagoyaki is a versatile egg dish that can be enjoyed any time of the day.

Chef Emmanuel为Saint Pierre设计的最新Opulence（富裕）套餐，顾名思义，甄选最奢华的食材入馔。

The modern French restaurant accommodates many types of dietary concerns, but trypophobes beware.

Emmanuel Stroobant’s two-Michelin-starred-restaurant Saint Pierre lifts its wine programme to the next level

A Master of Wine can be a sommelier, but not all sommeliers can be Masters of Wine