From March to May, this season marks the appearance of delicious produce such as white asparagus and morel mushrooms.
Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.
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.
Ever wondered why Korean cuisine has so many different types of soups? Here's a breakdown to what they are.
What gives the characteristic smoky char to flatbreads like naan, kebabs and tandoori chicken?
Classical Cantonese cooking meets Western sensibilities at this Bib Gourmand awarded restaurant.
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.
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.
Taking pride in anticipating and fulfilling people’s needs in advance, the influence of omotenashi is everywhere in Japanese hospitality.
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.