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Baker behind the bakes: He uses age-old starters in modern-day breads

Have you ever wondered who's behind the beautifully laminated pastries and fragrant loaves of bread at Tiong Bahru Bakery? If you have, the answer is this guy: Frenchman Paul Albert is the brand's Head Baker and Natural Fermentation Consultant. Part baker, part mad scientist, this 28-year-old is deeply passionate about baking and fermentation, so much so that his 160-year-old sourdough.

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Themed cafes: Where to go for fantastic eats and fantastical decor

It isn’t tough finding cafés with good eats and great vibes in Singapore, but there’re times we could sure do with a sprinkle more novelty. In those times, hop off the beaten track and down the rabbit hole of Singapore’s themed cafés. We’ve got immersive spots to indulge fancies of all shapes and sizes, from a portal into Hogwarts to.

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Club Street is now home to a bigger and bolder boCHINche

Club Street is now home to a bigger and bolder boCHINche
epicureasia.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from epicureasia.com Daily Mail and Mail on Sunday newspapers.

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7 Singaporeans Who Are Making Us Proud Overseas

7 Singaporeans Who Are Making Us Proud Overseas
asiatatler.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from asiatatler.com Daily Mail and Mail on Sunday newspapers.

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Asia s Most Influential 2021: Meet the Tastemakers Shaping Singapore s Vibrant Food and Beverage Industry

Beppe DeVito, Chef-restaurateur and founder of il Lido Group The man behind some of Singapore’s buzziest dining concepts wears many hats. Beppe De Vito, founder and owner of il Lido Group, juggles a variety of restaurants ranging from luxe dining destinations Art, Gemma and Michelin-starred Braci, to breezy rooftop bars Levant and Southbridge, to casual restaurant Amò. The dynamic Italian chef certainly seems to have a knack for ideating and executing crowd-pleasing concepts his latest venture is Carne, a joint partnership with chef Mauro Colagreco of three Michelin-starred restaurant Mirazur in France. It ticks all the right boxes in sustainability, a game changer for a restaurant specialising in the icon of the fast-food industry: burgers.

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