Features

Ask The Expert: 7 Things You Didn’t Know About Afternoon Tea

Elle Lau from Blooms Tea talks about the culture of afternoon tea, and why you shouldn’t be mixing it up with high tea.

01 November 2017
Meryl Koh Meryl Koh
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Made For Singapore: Tsuta Celebrates First Anniversary With A New Duck Ramen

Chef-owner Yuki Onishi talks about the making of this new dish, and tries local duck noodles from Yu Kee for a taste comparison.

31 October 2017
Meryl Koh Meryl Koh

Know Your Winter Fruit: Pumpkins and Squashes

They can be carved into jack-o'-lanterns, fashioned into fairytale carriages or baked into a mathematician's favourite dessert.

31 October 2017

On The Michelin-Recommended List: Roland Restaurant

Chilli crab might be a national dish, but do you know where it all started?

28 October 2017

Bar Banter: Neat, Straight Up, On The Rocks?

In this series we decipher the lexicon of bartending, starting with the basics of ordering booze.

27 October 2017
Rachel Tan Rachel Tan

Technique Thursdays: Why Handmade Yong Tau Foo Tastes Better

Meet the one Singapore dish that is as tasty as it is healthy.

26 October 2017

That's a Good Question: What is Horchata?

It's creamy, nutty, vegan and delicious. It sounds too good to be true, what is it?

25 October 2017

The Food Memories That Made Singapore’s Great Chefs

Four celebrated chefs in town discuss how the food of their childhood shapes their professional endeavour.

25 October 2017
Michelin Guide Digital-Singapore Michelin Guide Digital-Singapore

A Spud-Tacular Guide: 6 Types Of Potatoes And How To Use Them

From Yukon golds to fingerlings, find out what different potatoes are best used for.

24 October 2017

The Varieties of Green Tea, Explained

From matcha to sencha, longjing to genmaicha, here are 7 types of the unfermented tea.

23 October 2017
Alethea Tan Alethea Tan