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Redefining Classics: Chef Leong of Jade, The Fullerton Hotel Singapore
Chefs are redefining favourite classic dishes for this year's MICHELIN guide Singapore 2017 Star Event.
Honouring A Memory: Chef Manjunath Mural's Kofta
This humble, homely dish holds a special place in the chef's heart.
Ask the Experts: How to Taste Wine From The Barrel
Take your cue from the winemakers.
Finesse - A Vision to Achieve Incisive Simplicity
Extraneous elements obscure core beauty. Takumi (master craftsman) with finesse is someone who can decipher the complication and simplify their design to remain true to their core values.
Legle's Desmond Chang On Having Designs On Plates
We sit down to speak to the man designing tableware for some of Asia's best chefs.
What's On A Plate: Edible Flowers Are More Than Just Garnish
Flowers may add vigour to a dish but serving them up is by no means straightforward;
Dried Seafood and Mandarin Peels
We delve into one of Hong Kong’s traditional dried seafood shops with Vicky Cheng of VEA.
Behind The Bib: New Ubin Seafood
New Ubin Seafood perfectly epitomises the Singapore spirit of being innovative whilst keeping with traditions.
How Chefs' Charity Efforts Impact A Country's Restaurant Scene
Putting a heart into the profession rather than just on hot griddles.
Innovation: The Key to a Leading Edge
Never rest on your laurels. Being innovative is about expanding on possibilities and staying ahead.
Know The Difference: Gelato vs Ice Cream
Should you call a gelato an ice cream? A look into the history and making of this Italian frozen treat.
4 Myths About Prosecco, Debunked
This Italian sparkling wine is definitely more than just a substitute for champagne.
Technique Thursdays: Dry-Aged Fish
We look into the science of coaxing out flavour in fish.
8 Types of Singapore Noodles Untangled
We take a closer look at what makes the noodles in prawn mee soup or char kway teow so slurp-worthy.
Omotenashi: The Reason Why Japanese Hospitality Is Different
Taking pride in anticipating and fulfilling people’s needs in advance, the influence of omotenashi is everywhere in Japanese hospitality.
Kirk Westaway: Dishing Up Pretty Flowers In Fine Dining Is No Walk In The Park
Flowers may add vigour to a dish but serving them up is by no means straightforward; Chef Kirk Westaway of Jaan explains.
Singapore Wet Markets Go Gourmet
Keep your eyes peeled — our local vegetable-sellers are putting out some surprising finds.
