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Features 2 minutes

Orange Wine: Not Just A Trendy Brunch Tipple

Don't mistake this latest wine-list darling for a passing trend.

Features 3 minutes

Rishi Naleendra From Cheek By Jowl On Beating The Odds And Getting A Michelin Star

The Sri Lanka-born chef might not have wanted to work in the kitchen as a child, but he has come full circle to find his happy place.

Features 3 minutes

Ask the Experts: A Beginner’s Guide to Whisky

When it comes to tasting Scotland’s best known drink, there are a few fundamental guidelines to follow to fully appreciate good whisky.

Features 2 minutes

Food Rest: Why Some Dishes Taste Much Better The Next Day

The science behind why some leftovers are actually tastier.

Features 1 minute

Singapore’s Very Own Soy Sauce Makers Tell Tales Of Survival

The story behind one 70-year-old brand’s quest for quality and longevity.

Features 1 minute

5 Sweet Wines To Try Now

Dessert wines are amongst the oldest in wine-making culture’s millennia-long history, but they are often overlooked these days. Here are five bottles worth taking a sip of now.

Features 3 minutes

These 5 Greek Ingredients Showcases The Country's History, Culture and Terroir

Don't mistake these ingredients for regular produce – they come with unique terroir and a long history that crosses generations. The co-founder and managing director of Greek restaurant Alati explains.

Features 2 minutes

Technique Thursdays: Why Cold Brew Coffee Is Worth The Wait

Skip the crowds and sip on a chilled cuppa joe in the comfort of your home on a sunny morning.

Features 1 minute

Guide To Durian: Know The Difference Between Mao Shan Wang And D24

Spike up your knowledge on thorny varieties with our guide on the different durian flavour profiles.

Features 2 minutes

9 Places To Dine With Luxury Brands

Tuck in to food and drink at the crossroads where fashion and food embrace.

Features 2 minutes

Mui Kee's Third-Generation Owner On The Art Of Cantonese-Style Congee

Choi Gok Tung, or more fondly known as Ah Tung, shares his family secret behind the long-running congee stall that draws a loyal following in Hong Kong.

Features 1 minute

Chef Christophe Duvernois' Love Affair With Chocolate

The director of culinary operations of Macau's City of Dreams is an artist in the world of desserts.

Features 1 minute

A Guide To Different Durian Flavour Profiles

Spike up your knowledge on thorny issues with this handy guide.

Features 2 minutes

Mastering Sushi: A Craft About Precision And Finesse

Chef Masakazu Ishibashi of two-Michelin-starred sushi restaurant Shoukouwa talks about what it takes to make good sushi.

Features 1 minute

Reminisce: June 29, A Night To Remember

A look back at the MICHELIN guide Singapore Star Event 2017.

Features 3 minutes

6 Top Chefs Share Their Favourite Bib Gourmand Eateries In Singapore

We get the chefs and restaurateurs behind the new one-Michelin-starred restaurants to pick their favourites from this year's list of Bib Gourmand awardees.

Features 1 minute

Why Sweet Wines Deserve More Attention

Sweet wines are amongst the oldest in wine-making culture’s millennia-long history, but they are often overlooked these days. Here's why we should start paying attention to them again.

Features 1 minute

Ask The Experts: What's The Best Way To Cook Wagyu?

We get chef Andrea Spagoni of one-Michelin-starred Beefbar to share his tips on keeping this cut of beef at its prime.