• In Tribute to Tariq Helou (1994-2024)

    We pay our respects to a much-loved chef and friend, who ignited the love of food and drink to all who knew him.

  • Zoom In On Sake Made From Different Yeast Strains

    Sake has fully moved into the mainstream, so now is the time to cross-train yourself and your staff in all the new trends, says Sake Samurai, sake educator, judge and distributor Adrian Goh.

  • How Sake Works With Fine Dining

    At 3-Michelin star Zen, expect the unexpected when it comes to food pairings. Aaron Jacobson
    breaks down his love for sake in more detail, and why ancient brewing techniques are now sought
    after.

  • Dishes With Tomato Sauce? Consider Sake

    Pairing sake with Italian cuisine has become a memorable experience for Cicheti Group’s
    customers, and Ronald Kamiyama shows you how to do it confidently.

  • ‘Ricing’ To The Occasion

    1-Michelin star Seroja is where Kevin Wong pays homage to the Malay Archipelago. Does sake fit
    into the cuisine?

  • From Homemaker To Master Sake Sommelier

    Janice is most recently a certified Master Sake Sommelier, one of only 3 women who have passed the examination by the Sake Sommelier Academy (SSA). 

  • Learning By ‘School Fees’

    When chef Chi Pin Han first started out in the industry 40 years ago, he didn’t enjoy sake. “It tasted strongly like just alcohol, and I drank it because it...

  • Crossing Food Cultures With Sake Pairings

    Don’t speak Japanese? No problem. Nicole Roche finds it easier today to get deeper into sake