TCJ FEATURED PROFILE

Yoshio Sakuta

The Master of Everything Fish

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Underground Culture

FOOD PROFESSIONALS

Featured
Paul Liew and His Siblings: The Family Keeping Keng Eng Kee's Wok Burning
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Nurl Asyraffie: The Chef Bringing Fine-Dining Technique Back to Malay Food
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Martin Ong: The Western-Trained Chef Who Spent Years Perfecting Char Siew
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Jarrod Poh: The Peranakan Chef Teaching a New Generation to Eat Buah Keluak
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Benz Tan: The Former Conrad Chef Frying Penang Char Kway Teow at a Hawker Bakery
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Jason Chua: The “Ah Beng” Chef Who Made Food Personal
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Chan Hong Meng: The Hawker Who Built a Career Around Soya Sauce Chicken
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Eric Kee: The Hawker Who Saw a Place for Steamed Fish for One
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Roberto Galbiati: The Milanese Chef Who Finally Dropped Anchor in Singapore
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Antonio Manetto: The Neapolitan Chef Who Made Singapore Home
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Ciro Sorrentino: The Neapolitan Pizzaiolo Who Took His Dough Across the World
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Shintaro Hozumi: A Third-Generation Sushi Chef Who Kept Moving
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Yuji Sato: The Sushi Chef Who Watches the Room as Closely as the Fish
Yuji Sato: The Sushi Chef Who Watches the Room as Closely as the Fish
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Yoshio Sakuta: The Sushi Chef Who Once Hated Raw Fish
Yoshio Sakuta: The Sushi Chef Who Once Hated Raw Fish
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Kenjiro ‘Hatch’ Hashida: The Sushi Chef Who Refused to Stay in the Box
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