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Recipe: Ikan Assam Pedas With Dough Fritters
Veteran chef Philip Chia transforms this Peranakan classic into a party-friendly canapé.
How to Pair Wine with Classic French Cuisine
What to drink with boeuf Bourguignon, vichyssoise and poulet rôti.
6 Popular Plant-based Meat Alternatives From Around The World
Here are some of the innovative brands that have mushroomed up to produce plant-based alternatives to beef, pork, poultry and eggs.
Nine Traditional Thai Kitchen Tools Thais Can’t Live Without
Thai food is a cinch if your kitchen is properly equipped with the tools of the trade. Here’s a checklist of must-have items when cooking Thai.
Ingredient Spotlight: Butterfly Pea Flower
Chase away the blues with this magical color-changing ingredient and its stress-relieving antioxidant properties.
Recipe: Asparagus & Crab Salad
This light starter is brought to you by the team at Michelin-starred Dusek’s Board and Beer.
Recipe: Vegan Nutty Chocolate Chip Cookies
A chef-favorite plant-based, dairy-free "butter" is used in place of the real thing.
Ingredient: Butterfly Pea Flower
Chase away the blues with this magical colour-changing tea and its stress-relieving antioxidant properties.
Recipe: Paella Valenciana With Socarrat
Try your hand at Manuel Berganza’s winning paella dish in Netflix’s The Final Table, which comes with the essential crunchy layer at the bottom of the pan.
Ingredient: Hawthorn
Hawthorn is your saviour whenever you have a substantial or greasy meal.
Recipe: Baked Pasta with Vodka Sauce
This dish, currently on the menu at newly-opened Violet in NYC, has become a guest favorite.
Recipe: Wild Mushroom Bruschetta
Chef Jonathan Till of Evening Star Café in Alexandria, Virginia, shares his recipe for this appetizer.
5 Indigenous Ingredients From Taiwan That Will Wow Your Tastebuds
Taiwan boasts bountiful ingredients which have been used for cooking by the indigenous tribes over the centuries and are now being discovered and updated by modern chefs.
Recipe: Salmon Wellington
Margeaux Brasserie’s recently-appointed executive chef launched his new dinner menu last week.
Ingredient: Snails
Rubbery, slimy snails are a delicacy in many parts of the world, as are their eggs which go by the fancy name of snail caviar.
Technique Thursdays: Aspic
The thought of jiggly savory meat jelly might be off-putting to some, but the long process of putting together a proper aspic is part of its lingering appeal.
Recipe: Kamatama Udon
A take on traditional carbonara, this comforting bowl of noodles from Udon Time is a winter warmer.