Features

8 Ingredients To Savour During Spring

From March to May, this season marks the appearance of delicious produce such as white asparagus and morel mushrooms.

25 April 2017
Michelin Guide Digital-Singapore Michelin Guide Digital-Singapore

Kitchen language: What is sous vide?

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

24 April 2017
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A Day Out At The Farms With Raymond Blanc

We get an exclusive invite to visit two of Singapore’s most loved local farms with veteran French chef Raymond Blanc of two-Michelin-starred Le Manoir Aux Quat’Saisons.

22 April 2017
Debbie Yong Debbie Yong

Korean Soups: What's The Difference Between Guk, Tang, Jjigae and Jeongol?

Ever wondered why Korean cuisine has so many different types of soups? Here's a breakdown to what they are.

16 April 2017
Michelin Guide Digital-Singapore Michelin Guide Digital-Singapore

Kitchen language: What is a tandoor?

What gives the characteristic smoky char to flatbreads like naan, kebabs and tandoori chicken?

10 April 2017
Priyanka Agarwal Priyanka Agarwal

Behind The Bib: Peony Jade

Classical Cantonese cooking meets Western sensibilities at this Bib Gourmand awarded restaurant.

08 April 2017
Michelin Guide Digital-Singapore Michelin Guide Digital-Singapore
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Carrying on a Legacy: A Shisen Hanten Story

To Chen Kentaro of Shisen Hanten, a bowl of dan dan noodles has a powerful significance attached. Dan dan noodles originated from Sichuan in China, it was his grandfather Chen Ken Min, who brought it to Japan.

07 April 2017
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Mohamad Fazil, Ruinart Sommelier Challenge 2017 Winner: “Blind Tastings Test Your Discipline.”

We speak to the group sommelier of Salt Grill & Sky Bar by Luke Mangan on what it takes to come out tops in blind wine tastings, and how he trained his nose to recognise unfamiliar scents.

05 April 2017
Meryl Koh Meryl Koh
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Omotenashi: The Reason Why Japanese Hospitality Is Different

Taking pride in anticipating and fulfilling people’s needs in advance, the influence of omotenashi is everywhere in Japanese hospitality.

04 April 2017

Spotlight: Why Asian American Food Is Having Its Moment

Forget overcooked orange chicken or the ambiguous Singapore noodles sprinkled with curry powder. Asian American cuisine has evolved significantly beyond these cliches to come into its delectable own.

03 April 2017