Marking its 30th anniversary, Les Amis stands as a testament to Singapore's fine-dining legacy. Delve into the restaurant's journey from a visionary idea to a Michelin-starred institution, influencing generations of gastronomes.
Sydney chef Josh Niland, known for revolutionising fish cooking through his gill-to-fin approach, talks about changing perceptions of seafood at his new Singapore restaurant Fysh, and why sustainability is a choice.