The Toque 12: Master Chefs

A look into the Marina Bay Sand's Epicurean Market in Singapore, a confluence of tastes and creativity existing in a unique environment.

Executive Chef Sabrina Stillhart shares the secrets behind a few of Gordon Ramsay's signature dishes at Bread Street Kitchen. Gordon chooses an intern for his restaurant in Singapore, and taste some whisky with Mr Whisky.

The Epicurean Market at Marina Bay Sands is special because it has fresh, curated produce from all around the world. Also, Chef David Thompson offers a behind-the-scenes look at his kitchen.

Chef Nancy Silverton makes one of her pizzas from scratch. Mario Batali provides sage advice for young chefs, and Wolfgang Puck and Greg Bess show their culinary world at Spago.

Chefs Tetsuya Wakuda, Justin Quek, and David Myers wine and dine at their upper echelon restaurants, share their love of food, introduce a few special dishes, and share one of their master class sessions.

The culinary energy at the Epicurean Market at Marina Bay Sands reaches a new level.