Dining In
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Recipe: Fried Chicken Karaage
Greg Baxtrom shares the recipe for his late-night offering from Bib Gourmand establishment Maison Yaki in Brooklyn, NYC.
Recipe: Restaurant JAG's Sureau, Scallops And Celeriac
Be inspired by chef Jeremy Gillon’s perfumed creation this Valentine’s Day, featuring a scented elderflower vinegar made by mum.
Ask The Expert: Restaurant Secrets For Steamboat At Home
From freezer hacks to stock secrets and a special soya sauce and chilli dip recipe, executive chef of InterContinental Singapore Eric Neo shares his top tips for home-cooked hotpot.
Recipe: Summer Palace's Deep-fried Squirrel Fish And Steamed Fish Head
Ring in the Lunar New Year with this one-starred Cantonese restaurant's two-in-one Chinese New Year recipe for both young and old.
Ingredient: Dried Tangerine Peel
The natural fragrance of dried tangerine peels make them a great addition to a slew of traditional Cantonese dishes.
Technique Thursday: Chinese-style Smoking
Smoking heated tea leaves or wood shavings imparts colour, aroma and fragrance to ingredients and is one of the techniques of Chinese cuisine.
Recipe: Lacassà
This Macanese rice vermicelli stir-fry is on the menu at Fat Rice in Chicago.
Recipe: Prawn Cocktail With Marie Rose Sauce
Zach Elliott-Crenn’s take on a classic prawn cocktail with 1970s throwback Marie Rose sauce will bring a fun dose of nostalgia to any potluck party.
Recipe: Beef Wellington with Truffle Madeira Sauce
Impress your guests with luscious beef wellington for one with this recipe by chef Matthew Cockrell of Mintwood Place in Washington, D.C..
Recipe: Putien's Fujian Crispy Oysters
Chef Li Wen Wu of one-MICHELIN-starred Chinese restaurant Putien shares his secret for making perfectly crispy Fujian-style fried oyster omelettes.
Recipe: Classic Fried Vermicelli
Behind this simplest of comfort foods lies great technique. Executive chef Tsai Rui-Lang of one-MICHELIN-starred Mountain and Sea House in Taipei shares his top tips for the perfect plate of fried bee hoon.
Ingredient: Pork Caul Fat
In traditional Cantonese cooking, lacy pork caul fat is the secret to injecting extra aroma and a loose, crispy texture to the dishes.
Kitchen Language: What Is Mise en Place?
French for "in its place", mise en place is a vital aspect of learning to cook professionally.
Ingredient: Cloudberries
Find out why the Swedish call this fruit "the gold of berries".
Recipe: Itek Sio (Peranakan Braised Duck)
Violet Oon, chef and co-owner of restaurant chain Violet Oon Singapore, shares her recipe for the rarely seen Peranakan braised duck dish.
Sticking To Tradition: Hainanese, Hakka, Shanghainese And Hokkien Mooncakes
Go back to your roots with these time-honoured mooncakes from dialect groups this Mid-Autumn Festival.
How To Pair Wine With Mooncakes
Helen Chong, sommelier at one-MICHELIN-starred Summer Pavilion, shares her top picks for wine pairings with different types of mooncakes.
Technique Thursday: Cooking Fish With Crispy Skin
Chef Sun Kim of one-MICHELIN-starred Meta shares some tips for achieving restaurant-worthy pan-fried fish with beautifully crisp skin.
