6 Herbs and Spices Used In Middle Eastern Cuisines

The colourful cultures of the Middle East conjure up images of nomadic bedouins, gorgeous handwoven rugs and majestic domes which rise into the sky but underneath it all, is a rich cuisine seasoned with a unique set of herbs and spices. Here's more.

05 March 2017
Namita Moolani Mehra Namita Moolani Mehra

Behind The Bib: Depot Road Zhen Shan Mei Claypot Laksa

Why claypots make for better laksa.

20 February 2017
Michelin Guide Digital-Singapore Michelin Guide Digital-Singapore

The Rise of Southeast Asian Chocolatiers

A small band of Southeast Asia-based chocolate makers is turning the $100 billion chocolate industry on its head — by producing world class chocolate bars from locally grown cocoa beans.

15 February 2017
Azimin Saini Azimin Saini

Behind The Bib: Alliance Seafood

The brothers behind Alliance Seafood tells us more on what goes into one of Singapore's iconic dishes.

10 February 2017
Michelin Guide Digital-Singapore Michelin Guide Digital-Singapore

Technique Thursdays: Why Asian Breads Are Softer Than European Breads

Fat, sugar and a Japanese-invented dough named tangzhong make a world of difference to bread textures.

09 February 2017

What We Ate: Traditional Hokkien And Teochew Chinese New Year Dishes

Chef/owner Tho Cheng Kia of Hokkien restaurant Quan Xin Yuan and Mr Lee Chiang Howe, of Teochew restaurant Huat Kee shares their traditional Chinese New Year dishes.

03 February 2017
Xie Huiqun Xie Huiqun

What We Ate: Traditional Cantonese and Hakka Chinese New Year Dishes

Master Chef Hooi Kok Wai of Dragon Phoenix and Mr Lai Fak Nian from Plum Village tells us more about traditional dishes served on the Cantonese and Hakka tables this time of year.

03 February 2017
Xie Huiqun Xie Huiqun

First Day I Got My Michelin Stars: Dirk Hoberg of Ophelia

We get the world's most celebrated chefs to spill what it was like when they got their first Michelin stars.

01 February 2017

6 Native Australian Ingredients And What They Taste Like

These ingredients aren't the easiest to procure this side of the planet but chef Sam Aisbett of Whitegrass stays true to his culinary creed and includes them in his menu for a taste of home.

26 January 2017
Azimin Saini Azimin Saini

Your Guide To The Types of Chicken Used in the Culinary World

Because not all birds are made equal.

23 January 2017
Samantha David Samantha David