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For the better part of two decades, Helen Goh has existed at a rare culinary and clinical intersection: the quiet intimacy of the psychotherapist’s consulting room and the exacting, warm chemistry of the pastry kitchen.
While these disciplines might seem worlds apart, they share a fundamental core. Both are obsessed with process, both search for connection and both seek to answer a deceptively simple question: what brings comfort and meaning to a human life?
He is British. She is American. He is a wide-eyed optimist. She is world-weary. He loves Christmas songs. She loathes them. Naturally, they are perfect…
Noma chef Rene Redzepi’s downfall has been surprising and sudden. But for those who expected the rest of the restaurant industry to take up arms…
Architect Charles Lai Chun-wai still had not finished his pork chop rice – a signature dish at For Kee in Hong Kong’s Sheung Wan neighbourhood…
The first time Tricia Yap was hit hard in the face, she did more than survive – she strategised. She was not in a dark…
Rickshaw rider Sly comes in for some tough questioning By Alison Wiseman This article was first published on May 30, 1994 Tough-guy Sylvester Stallone came…
