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Stars in the Sky: Top Chefs Take Flight
You no longer have to visit the Michelin-recommended restaurants for a taste of their food.
6 Varieties of Potatoes and How to Use Them
From Yukon golds to fingerlings, learn what these different potatoes are best used for.
Fat-Washing Alcohol: No Longer Just Used For Cocktails
One of the unsexiest words in the culinary world is also the mastermind behind some truly delicious concoctions.
Daily Grind: 7 Home-Brewing Hacks from Baristas
The baristas from The Coffee Academics share with us their best tips and tricks for home-brewing your own cuppa.
Made For Singapore: Tsuta Celebrates First Anniversary With A New Duck Ramen
Chef-owner Yuki Onishi talks about the making of this new dish, and tries local duck noodles from Yu Kee for a taste comparison.
Ask The Experts: What Is Biodynamic Wine?
Here, we get down to the nitty-gritty with Robert Parker Wine Advocate editor-in-chief, Lisa Perrotti-Brown.
Know Your Winter Fruit: Pumpkins and Squashes
They can be carved into jack-o'-lanterns, fashioned into fairytale carriages or baked into a mathematician's favourite dessert.
Neat, Straight Up, On The Rocks: Bar Banter To Know
In this series we decipher the lexicon of bartending. First up: the basics of ordering booze.
On The Michelin-Recommended List: Roland Restaurant
Chilli crab might be a national dish, but do you know where it all started?
Why High APV Beers Make Sense
When it comes to high-content beers, it appears that the sky’s the limit.
Bar Banter: Neat, Straight Up, On The Rocks?
In this series we decipher the lexicon of bartending, starting with the basics of ordering booze.
7 Varieties of Green Tea, Explained
From matcha to sencha, longjing to genmaicha, here are 7 types of green tea.
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?
