Sorry, you need to enable JavaScript to visit this website.

Flora Tsapovsky

Journalist
Journalist Flora Tsapovsky.

The Expert

Flora Tsapovsky is an independent journalist, community organizer, and educator. Born in the USSR, raised in Tel Aviv, and currently residing in San Francisco, she covers the evolution of food, culture, style and tech trends; their meaning, implications, and intersections. Her work has appeared in Elle, Wired, Food & Wine, Architectural Digest, and many more. She is the founder of Parlar Series, a series of curated conversations about key concepts in our lives.

Read more

Latest

Caviar on a spoon.
Why Sacramento is the nation’s caviar-producing capital
Northern California produces some of the nation’s best native caviar and it may all have started with a Russian immigrant
Read
Save
Lulo.
US falls for lulo's unfamiliar zest
Read
Save
January Spritz non-alcoholic cocktail.
Make non-alcoholic cocktails like a pro
Read
Save
Tableside specialities
The Restaurants Bringing Something Extra to the Table
Read
Save
A grill pan above a fire with vegetables on in
The Restaurants Rekindling an Old Flame
Read
Save

More to explore

Chef Richard Ekkebus plating at Amber in Hong Kong.
Snack course: a quick Q&A with chef Richard Ekkebus
What does the Amber chef have for breakfast and what did a guest once ask him to do with A5 wagyu? Richard Ekkebus answers our quickfire questions
Read
Save
Cooking with flame using a wok
How we’ll be fine dining this year according to Asia’s best chefs
What will be the biggest trends in fine dining in Asia-Pacific this year? On the occasion of Asia’s 50 Best Restaurants 2026, we asked the chefs at the forefront of it
Read
Save
Chef Pam, smiling.
Snack course: a quick Q&A with Chef Pam
Which simple Bangkok restaurant does she love and what are her food trend predictions for 2026? Chef Pam answers our quickfire questions
Read
Save
Ibérico Pork ‘Grenobloise’, Cévennes Onions, Fuji Apple at Odette.
Julien Royer distils a decade of Odette into debut book. Plus: an exclusive recipe
In Odette: Terroir to Table, Heart to Plate, the chef looks back on 10 years of cooking in Singapore, sharing recipes, ideas and obsessions
Read
Save
Appellation Oysters at Magma in Sydney.
5 refined new Sydney restaurants for your dining radar
From stylish casual gems to inventive high‑end cuisine, these restaurants are setting the tone for the city’s culinary landscape right now
Read
Save