Chef Andrew Walsh of Singapore restaurants Cure and Butcher Boy, in Sai Ying Pun, in Hong Kong. Photo: Jonathan Wong

‘I wanted the abuse, to test myself’: chef Andrew Walsh on working with Tom Aikens

  • The 36-year-old owner of Singapore restaurants Cure and Butcher Boy talks about becoming head chef at just 25
  • Working in the kitchens of top British chefs Jason Atherton and Tom Aikens taught him a lot
Topic |   Food and Drinks

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Chef Andrew Walsh of Singapore restaurants Cure and Butcher Boy, in Sai Ying Pun, in Hong Kong. Photo: Jonathan Wong
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Joseph Tse, the executive chef at The Eight, a Cantonese restaurant at the Grand Lisboa, in Macau, which has maintained three Michelin stars for six consecutive years.

The essence of Cantonese cuisine is simple, says a three-Michelin-star chef in Macau

  • Joseph Tse is executive chef of restaurant The Eight at the Grand Lisboa, in Macau
  • He says that while some customers still appreciate tradition, there is a trend towards making food that is healthier
Topic |   Food and Drinks

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Joseph Tse, the executive chef at The Eight, a Cantonese restaurant at the Grand Lisboa, in Macau, which has maintained three Michelin stars for six consecutive years.
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