Food and Travel (Singapore) - - Contributors -

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.

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