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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?
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.
