5Qs
5 Questions with Gert De Mangeleer On Life After Closing Three-MICHELIN-starred Hertog Jan
After 13 years, chef Gert de Mangeleer ceased operations at his Flanders restaurant Hertog Jan in Bruges, Belgium, but he keeps himself busy opening new restaurants and mentoring chefs.
5 Questions With Joe Czerwinski About New Zealand Wines
The managing editor for Robert Parker Wine Advocate and wine reviewer for the region shares insights from his annual report after tasting a whopping 533 wines from New Zealand.
5 Questions With Alain Huang Of RAW In Taipei On Sourcing Locally In Penghu
The chef of two-MICHELIN-starred RAW in Taipei takes us on a one-day exploration in Penghu, where he discusses his summer menu and the contemporary gastronomic dynamics between Taiwan and the world.
5 Questions With Julien Royer On His Food Taking Flight
The chef of two-Michelin-starred Odette talks about taking his cuisine beyond Singapore shores into the sky with Air France and to Hong Kong for his first overseas foray.
5 Questions With Angus Zou Of Draft Land On Serving Cocktails On Tap
Famed Taiwanese mixologist Angus Zou shakes up the cocktail scene with Draft Land’s Hong Kong outpost, where cocktails flow from the tap.
5 Questions With Franco Pepe About The Best Pizza In The World
The winner of the Best Pizza in the World award shares his favourite toppings and tips for finding that brilliant pie.
5 Questions With Chef David Thompson On Life After Nahm
The renowned Australian chef continues to keep his flame for Thai cuisine alive with his latest restaurant Aaharn in Hong Kong.
5 Questions With Leo Troisgros On Growing Up With A Michelin-Starred Legacy
The younger son of celebrated chef Michel Troisgros of three-starred Le Bois sans Feuilles in France is following in his father’s footsteps.
5 Questions With Daniel Kubini On His Wine Cork Art
Austrian sommelier Daniel Kubini recycles used wine corks to create lamps, portraits, figurines and more.
5 Questions With Bee Satongun On Bangkok’s Culinary Scene
The chef of one-Michelin-starred Paste Bangkok weaves memory, tradition and inspiration into her modern Thai cuisine.
5 Questions With Erin Brooks On Oregon Wines
Robert Parker Wine Advocate reviewer Erin Brooks shines the spotlight on Oregon’s wine country.
5 Questions With Koichi Izumi On Becoming A Top Pastry Chef
Just for this month, dessert lovers in Hong Kong need not fly to Tokyo for a taste of this pastry master’s creations.
5 Questions with Virgilio Martinez on Bringing The Bounty Of Peru To Hong Kong
The chef shares what to expect at his first Asian foray, ICHU Peru, when it opens in Central come August.
5 Questions With Sergio Herman On His Star-studded Career
The Dutch celebrity chef talks about striking it out on his own and the four-hands dinner he will cook in Hong Kong this week.
What I Think About My 4-Hands Partner: Tam Kwok Fung & Vicky Cheng
The duo talks about their upcoming collaboration, and what they think about each other.
5 Questions with Glenmorangie’s Brendon McCarron
The Head of Maturing Whisky Stocks shares his passion over a glass of the limited-edition Glenmorangie Astar 2017 and his tips to appreciating good Whisky.
5 Questions with Nomadic Chef Diego Muñoz
The notable Peruvian chef on his world travels post-Astrid y Gaston and what to expect at his first culinary project in Southeast Asia, the Ulu Cliffhouse in Bali.
5Qs with Edouard Moueix
The French winemaker behind the four Pomerol wines shares more about his love for wines from the Libourne area, and his top tips for savouring a glass of Pomerol.
