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Experience Japan’s Cuisine and Spiritual Nature
2 February

Why is wasabi so hard to grow? What is the diet of a sumo wrestler? How can art and tofu be combined to get the best out of a unique restaurant experience?

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A Chef and Customer’s Journeys to Discovery
23 January

There is more behind Labyrinth’s food preparation than meets the eye. Doyenne.sg digs deeper into Chef-Owner Han Liguang’s process of deconstructing local cuisine and elevating it to the next level.

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