Features

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

On The Michelin-Recommended List: Haig Road Putu Piring

Fourth-generation owner Aisha Hashim talks about the need to keep up with the times.

21 October 2017

8 Types Of French Pastries To Know

Magic happens when the French mix flour, water and butter together.

19 October 2017
Meryl Koh Meryl Koh

7 Varieties of Cabbage and How To Use Them

Here's a list of cabbages that go beyond the usual green and red.

17 October 2017

Mithai: What Goes into the Box of Deepavali Sweets?

The types of mithai are dizzying, from laddus to burfis, rasgullas to pedas. So we're here to help.

16 October 2017
Alethea Tan Alethea Tan