Why chefs , , and ?

This edition’s chefsreflect some of the cultural, historical and culinary highlights of this large and diverse region, not to mention some boundary breaking work in the kitchen. Each chef is unique in their approach to their menu, which means we are able to present 16 show-stopping dishes to our readers.

Aside from the chefs’ profiles, what other features can we look forward to?

This issue we have some excitingstuff lined up, includingreports from Copenhagen and Istanbul, plus news on one of Australia’s biggest culinary commodities – the Black Perigord truffle!

Who will be contributing to this edition?

We’re working with a mix of top writers, experts and photographers. Among them is , our new columnist who will be reporting from some of the world’sbiggest and most unique culinary destinations around the world. This issue also features world-renowned mixologistRonald Ramirez, who is based at Bangkok’s The Dome, Tower Club at Lebua, while two of my favourite photographers, collectively known as Steve & Panos, shot this issue’s tongue-in-cheek salt story, which pays homage to this staple kitchen ingredient.

What parts of Asia are covered?

As with every edition of FOUR, we aim to bring a strong regional mix, reflecting the diversity and culinary heritage of a region. With this edition, we cover Bangkok, Shanghai, Tokyo and Singapore.