Singapore Airlines wine consultants share tips on how to choose your bottle of champagne
Interview: Chef Zhu Jun is putting a modern spin on classics
The Chinese chef on Singapore Airlines’ International Culinary Panel shares how he created a new…
Interview: Chef Alfred Portale is bringing a taste of the Big Apple on board
A pioneering chef in the New American cuisine movement, New Yorker Alfred Portale has taken…
Interview: Why chef Georges Blanc is a legend in French cuisine
In a series on Singapore Airlines’ International Culinary Panel chefs, Georges Blanc talks about…
The difference between syrah and shiraz, according to Master of Wine Jeannie Cho Lee
One grape, two names, multiple personalities. Whichever style of syrah or shiraz you prefer,…
Interview: Chef Sanjeev Kapoor is bringing Indian food to the world
Celebrity chef Sanjeev Kapoor, a member of Singapore Airlines’ International Culinary Panel,…
Wine terms you should know about
Make sense of winespeak with these 10 commonly used terms
Interview: Chef Carlo Cracco is pushing culinary boundaries
The Italian chef’s presence on Singapore Airlines’ International Culinary Panel means passengers…
Interview: Chef Yoshihiro Murata on steering the future of Japanese cuisine
Kaiseki master Yoshihiro Murata talks about the importance of his life’s work of promoting…
Interview: Oz Clarke talks about taking off on a wine flight of fancy
With his celebrated palate and convivial personality, Singapore Airlines wine expert Oz Clarke…
