Michelle Tchea is the author of 3 bestselling books on food and travel. Her latest book, My Little SoHo Kitchen shares her latest adventures in NYC. She has a fascination for luxury travel, artisan makers and consuming local eats. Michelle is the founder of PopIntel Group and loves unearthing Japan’s culinary talents. Get in touch with her at www.michelletchea.wordpress.com
An artisan baker and instructor at Bakerz@Work, William Woo has been in the baking industry for more than 20 years. He currently runs his own baking academy in Singapore under Bakerz@Work, which he and a partner started in 2012. To date, he has conducted more than 40 batches of the signature programme – Artisan Bread Programme, which is perfect for both amateur and professional bakers who want to learn how to bake bread the natural way. In this issue, he further elaborates the process of baking with natural yeast using fruit enzyme juice (p82).
Enqi is a serious caffeine addict, and you’ll often find her at a coffee place taking refuge from the city. She occasionally contorts herself for Yoga and is able to touch her elbow with her tongue. She writes in the company of a cat and a goldfish that don’t quite coexist, and her writings have appeared on Facebook, Tumblr, and Twitter.