Dining In

Deepavali Recipe: Green Tea and Pistachio Mithai

While traditional Deepavali sweets for gifting are available from Indian restaurants, a homemade version is always so much more sincere.

22 October 2016
Azimin Saini Azimin Saini

Technique Thursdays: Pasta-Making Tips and The Texture of Pleasure

How chef Seita Nakahara of one-Michelin-starred restaurant Terra plays with pasta textures to create a balanced dish.

13 October 2016

First Ever Made-in-Singapore Rice Hits The Shelves

Developed by Singapore researcher, Temasek Rice is crossbred from over 6 different types of rice to withstand floods and droughts

02 October 2016
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8 Things Every Diner Should Know About Truffles

There are more to truffles than their astounding price tag, we check in with chefs from Singapore's Michelin-starred restaurants and French truffle producer Plantin on how to get the most out of the coveted 'diamonds of the kitchen'

01 October 2016
Debbie Yong Debbie Yong

Rendang Recipe (For Lamb, Mutton or Beef)

The beauty of rendang is in harmonising the bounty of nature into a single mouthful.

09 September 2016

Technique Thursdays: How to Make Ghee

The age-old Ayurvedic cure-all promises to solve your kitchen woes.

08 September 2016

Ask The Experts: How To Buy and Store Oysters

Oysters may be an easy crowd-favourite, but keeping them fresh for home consumption could be tricky. Here are a chef's tips on how to serve them right.

02 September 2016

Ask the Expert: The Difference Between Japanese and Australian Wagyu

Like wine, the location of a cattle farm within a country can greatly affect the quality and flavour of the beef it produces

20 August 2016
Debbie Yong Debbie Yong

Technique Thursdays: Why Double Boiling Is Good For Your Health

The Chinese philosophy of maintaining health through diet dates as far back as the 6th century BC, when the founder of Taoism, Lao Tzu, famously said, “medicine and food are from the same source”.

18 August 2016
Stephanie Lim Stephanie Lim

Recipe for Ondeh-ondeh or Klepon

The history of this Southeast Asian sweet treat - and an honest, time-honoured recipe.

17 August 2016