Celebrity Life

Top chefs and restaurateurs on Singapore food trends for 2019

by Jesslyn Lau January 04, 2019

What are we going to eat and drink in the new year? We find out what Singapore’s F&B players think.

The post Top chefs and restaurateurs on Singapore food trends for 2019 appeared first on The Peak Magazine.

Posted in Alain Ducasse, Anne-Sophie Pic, Atlas Bar, Bar & Billiard Room, Beyond Burger, Burnt Ends, Carrie Chen, Cedric Mendoza, Daniel Chavez, Dave Pynt, Food, Food Trends, Frantzen, FrapasBar, Gourmet & Travel, Ivan Brehm, Jereme Leung, Lee Eng Su, Les Amis Group, Lo & Behold, Makansutra Gluttons Bay, Manhattan Bar, Marcus Jernmark, Nouri, Pasta Supremo, Raffles Singapore, regent singapore, Restaurant Zen, Seedlip, Shawn Kishore, Tea Bone Zen Mind, The Coconut CLub, The Salted Plum, The Saveur Group, Tono Cevicheria, Wee Teng Wen, yi by Jereme Leung

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Top chefs and restaurateurs on Singapore food trends for 2019

by Jesslyn Lau January 04, 2019

What are we going to eat and drink in the new year? We find out what Singapore’s F&B players think.

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

Posted in Alain Ducasse, Anne-Sophie Pic, Atlas Bar, Bar & Billiard Room, Beyond Burger, Burnt Ends, Carrie Chen, Cedric Mendoza, Daniel Chavez, Dave Pynt, Food, Food Trends, Frantzen, FrapasBar, Gourmet & Travel, Ivan Brehm, Jereme Leung, Lee Eng Su, Les Amis Group, Lo & Behold, Makansutra Gluttons Bay, Manhattan Bar, Marcus Jernmark, Nouri, Pasta Supremo, Raffles Singapore, regent singapore, Restaurant Zen, Seedlip, Shawn Kishore, Tea Bone Zen Mind, The Coconut CLub, The Salted Plum, The Saveur Group, Tono Cevicheria, Wee Teng Wen, yi by Jereme Leung

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Latest trend in Singapore’s dining scene: Chef collaborations add excitement to menus

by Germaine Cheong August 15, 2016

Unlike in the past, chefs of today are joining forces in the kitchen to create new menus.

The post Latest trend in Singapore’s dining scene: Chef collaborations add excitement to menus appeared first on The Peak Magazine.

Posted in anthony yeoh, Artichoke, Bird Bird, Bjorn Shen, cocotte, Daniel Chavez, Gaggan Anand, Gourmet & Travel, Julien Royer, Lifestyle, Odette, Ola Cocina Del Mar, Yoshiaki Takazawa

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Latest trend in Singapore’s dining scene: Chef collaborations add excitement to menus

by Germaine Cheong August 15, 2016

Unlike in the past, chefs of today are joining forces in the kitchen to create new menus.

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

Posted in anthony yeoh, Artichoke, Bird Bird, Bjorn Shen, cocotte, Daniel Chavez, Food News, Gaggan Anand, Gourmet & Travel, Julien Royer, Lifestyle, Odette, Ola Cocina Del Mar, Yoshiaki Takazawa

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Foodie alert: Bochinche, Ola Cocina Del Mar and Bacchanalia restaurants team up for one-night only South American dinner

by The Peak June 22, 2016

On Jun 26, 2016, the Argentinian restaurant’s chef patron will team up with executive chefs Daniel Chavez and Ivan Brehm.

The post Foodie alert: Bochinche, Ola Cocina Del Mar and Bacchanalia restaurants team up for one-night only South American dinner appeared first on The Peak Magazine.

Posted in 6 Hands Dinner, amoy street, Argentinian Cuisine, Bochinche, Daniel Chavez, Diego Jacquet, Gourmet & Travel, Ivan Brehm, Lifestyle, Ola Cocina Del Mar, Spa Esprit Group, The Kitchen at Bacchanalia

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Foodie alert: Bochinche, Ola Cocina Del Mar and Bacchanalia restaurants team up for one-night only South American dinner

by The Peak June 22, 2016

On Jun 26, 2016, the Argentinian restaurant’s chef patron will team up with executive chefs Daniel Chavez and Ivan Brehm.

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

Posted in 6 Hands Dinner, amoy street, Argentinian Cuisine, Bochinche, Daniel Chavez, Diego Jacquet, Food News, Gourmet & Travel, Ivan Brehm, Ola Cocina Del Mar, Spa Esprit Group, The Kitchen at Bacchanalia, This Just In

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Peruvian – The Next “It” Cuisine?

by Liao Xiangjun October 21, 2015

Peruvian food and influences are the new exotic in kitchens.

The post Peruvian – The Next “It” Cuisine? appeared first on The Peak Magazine.

Posted in Capitol Singapore, Ceviche, Daniel Chavez, daniel sia, ERU, Gourmet & Travel, Malabar, Pedro Miguel Shiaffino, Peru, Peruvian, Restaurants, The Patina

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Peruvian – The Next “It” Cuisine?

by Liao Xiangjun October 21, 2015

Peruvian food and influences are the new exotic in kitchens.

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

Posted in Capitol Singapore, Ceviche, Daniel Chavez, daniel sia, ERU, Food News, Gourmet & Travel, Malabar, Pedro Miguel Shiaffino, Peru, Peruvian, Restaurants, The Patina