Dining In

Technique Thursdays: How to deglaze your pan

Leave no stone unturned and no pan unscraped to get the most flavourful sauce

01 December 2016

Technique Thursdays: The Untold Artistry of Fondant Cake Sculpting

Creative vision and science embrace in this culinary art form.

24 November 2016

What is...roux?

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

17 November 2016

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

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