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

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.

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.

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.

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

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). 

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...

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