Features
Latest
Technique Thursdays: Why Handmade Yong Tau Foo Tastes Better
Meet the one Singapore dish that is as tasty as it is healthy.
Kitchen Language: What Is a Stage?
Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.
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.
Kitchen Language: What Is Horchata?
It's creamy, nutty, vegan and delicious. It sounds too good to be true, what is it?
Cantonese Cuisine: A Decade in Review
Looking back at the evolution of Cantonese cuisine in the last ten years, we talk to Lung King Heen's executive chef Chan Yan-tak for his opinion.
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.
The Varieties of Green Tea, Explained
From matcha to sencha, longjing to genmaicha, here are 7 types of the unfermented tea.
Get to Know These 7 Types of Indian Bread
India has over 30 types of bread—these seven are perfect to start with.
Ask the Experts: Choosing The Right Glassware for Your Wines
Elevate your wine drinking by matching glassware to specific wines.
The Wonton Noodles That Hit the Big Stage
This wonton noodles joint determines to break into the international dining scene.
On The Michelin-Recommended List: Haig Road Putu Piring
Fourth-generation owner Aisha Hashim talks about the need to keep up with the times.
Richard Ekkebus of Two Michelin-Starred Amber Talks About The Importance Of Adapting
The Dutch-born chef is not one to settle for status quo.
8 Types Of French Pastries To Know
Magic happens when the French mix flour, water and butter together.
7 Varieties of Cabbage and How To Use Them
Here's a list of cabbages that go beyond the usual green and red.
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.
Jian Bo Shui Kueh: How One Hawker Stall Turned Into A Multi-Outlet Business
Third-generation owner Eric Ang talks about preserving the local snack for future generations to come.
Guide To Coffee Cupping
Let The Coffee Academics founder Jennifer Liu show you how to taste-test a cup of coffee professionally.
Peranakan Cuisine: 5 Dishes You Have to Try
Marrying the best of Malaysian, Indonesian and Chinese cuisines, Nonya cooking is a tantalising mix of aromas, tang and spice.
