Asia

Interview: May Chow, Little Bao

“As soon as I sit down, I think ‘I should open another restaurant’. I love Melbourne – the food scene is amazing – and London would be awesome too.”

Interview: Chef Vicky Lau, Tate Dining Room

“I was born in Hong Kong and went to New York University to study Graphic Communication. After that I felt like I just needed something different in my life – a different aspect of design”

Interview: Chef Ryan Clift, Tippling Club

When the financial crisis happened, we created a cocktail called Fuck the Subprime. It was cognac with Cristal champagne and it was S$65 (£30) for a fucking cocktail, but you had to order it in a group. We were full of people buying it, so we realised in times of stress, people still want to drink.