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Chefs and restaurateurs share their favourite places to eat overseas

by Jesslyn Lau

From Parisien bistros to sushi in Ginza, Tokyo — industry insiders share their favourite dining spots.

The post Chefs and restaurateurs share their favourite places to eat overseas appeared first on The Peak Magazine.

Posted in Alinea, Bombay Canteen, brae, Chatelet-Les Halles, Cheek Bistro, Chefs, Cloudstreet, Cynthia Chua, dan hunter, Dining, Drunken Farmer, Du Pain et des Idees, E.dehillerin, Food, Gourmet & Travel, Han Li Guang, Heston Blumenthal, Il Luogo di Almo e Nadia, Ky Imai Ryokan, Labyrinth, Le Suquet, Michel Bras, morsels, Nihonryori Ryugin, Noka, Noma 2.0, Open Farm Community, Petrina Loh, Restaurant Kabi, Restaurateurs, Rishi Naleendra, Royal Mail Hotel, Saint-Germain-des-Pres, Sebastian Bras, Seiji Yamamoto, Single Thread Farm, Sushi Masa Ishibashi, The Fat Duck, Tiong Bahru Bakery, Tippling Club, Tristin Farmer, zen

Chefs and restaurateurs share their favourite places to eat overseas

by Jesslyn Lau
food

From Parisien bistros to sushi in Ginza, Tokyo — industry insiders share their favourite dining spots.

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Alinea, Bombay Canteen, brae, Chatelet-Les Halles, Cheek Bistro, Chefs, Cloudstreet, Cynthia Chua, dan hunter, Dining, Drunken Farmer, Du Pain et des Idees, E.dehillerin, Food, Gourmet & Travel, Han Li Guang, Heston Blumenthal, Il Luogo di Almo e Nadia, Ky Imai Ryokan, Labyrinth, Le Suquet, Michel Bras, morsels, Nihonryori Ryugin, Noka, Noma 2.0, Open Farm Community, Petrina Loh, Restaurant Kabi, Restaurateurs, Rishi Naleendra, Royal Mail Hotel, Saint-Germain-des-Pres, Sebastian Bras, Seiji Yamamoto, Single Thread Farm, Sushi Masa Ishibashi, The Fat Duck, Tiong Bahru Bakery, Tippling Club, Tristin Farmer, zen

How chef Shigeru Koizumi of restaurant Esora is pushing the boundaries of Japanese cuisine

by Jesslyn Lau

How chef Shigeru Koizumi of restaurant Esora is pushing the boundaries of Japanese cuisine.

The post How chef Shigeru Koizumi of restaurant Esora is pushing the boundaries of Japanese cuisine appeared first on The Peak Magazine.

Posted in Esora, Gourmet & Travel, Hachi, Interviews, Japanese Cuisine, Lo & Behold Group, Odette, Ryugin, Seiji Yamamoto, Shigeru Koizumi, Wee Teng Wen

How chef Shigeru Koizumi of restaurant Esora is pushing the boundaries of Japanese cuisine

by Jesslyn Lau
Shigeru Koizumi Esora

How chef Shigeru Koizumi of restaurant Esora is pushing the boundaries of Japanese cuisine.

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in Esora, Gourmet & Travel, Hachi, Interviews, Japanese Cuisine, Lo & Behold Group, Odette, Ryugin, Seiji Yamamoto, Shigeru Koizumi, Slider - Home, Wee Teng Wen

Japanese chef Seiji Yamamoto named ‘icon’ of Asian gastronomy

by Weets Goh

The chef-owner of Nihonryori RyuGin has been named the inaugural honoree of Asia's 50 Best Restaurants Icon Award.

The post Japanese chef Seiji Yamamoto named ‘icon’ of Asian gastronomy appeared first on The Peak Magazine.

Posted in AFP Relaxnews, Gourmet & Travel, Japanese Cuisine, Seiji Yamamoto, World's 50 Best Restaurants

Japanese chef Seiji Yamamoto named ‘icon’ of Asian gastronomy

by Weets Goh
Chef Seiji Yamamoto of Nihonryori RyuGin

The chef-owner of Nihonryori RyuGin has been named the inaugural honoree of Asia's 50 Best Restaurants Icon Award.

For more stories like this, visit www.thepeakmagazine.com.sg.

Posted in AFP Relaxnews, Gourmet & Travel, Japanese Cuisine, Seiji Yamamoto, World's 50 Best Restaurants
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