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Features 2 minutes

The Art of Soba-Making

We take a look at why handmade soba tastes better.

Features 2 minutes

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.

Features 2 minutes

Singapore Wet Markets Go Gourmet

Keep your eyes peeled — our local vegetable-sellers are putting out some surprising finds.

Features 1 minute

4 Ancient Cooking Methods Revisited

We pay homage to the beginnings of cooking.

Features 1 minute

Kitchen Language: What is Amuse Bouche

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

Features 3 minutes

Inspired to Create

With playful imagination and bold inventiveness, Kirk Westaway thoughtfully explores each artisanal ingredient in a bid to arrive at new possibilities.

Features 2 minutes

Why Handmade Soba Always Tastes Better

When it comes to making this deceptively simple dish, every ingredient and technique needs to be on point. Soba master Osamu Tagata tells us more.

Features 3 minutes

Meet The Local Couple Behind The Bakery By Woodlands Sourdough

They might have grown up eating cottony white bread, but this husband-and-wife team are now getting a rise out of dense sourdough loaves.

Features 2 minutes

6 Herbs and Spices Used In Middle Eastern Cuisines

The colourful cultures of the Middle East conjure up images of nomadic bedouins, gorgeous handwoven rugs and majestic domes which rise into the sky but underneath it all, is a rich cuisine seasoned with a unique set of herbs and spices. Here's more.

Features 2 minutes

8 Ingredients To Savour During Spring

From March to May, this season marks the appearance of delicious produce such as white asparagus and morel mushrooms.

Features 2 minutes

A Day Out At The Farms With Raymond Blanc

We get an exclusive invite to visit two of Singapore’s most loved local farms with veteran French chef Raymond Blanc of two-Michelin-starred Le Manoir Aux Quat’Saisons.

Features 1 minute

Kitchen Language: What is a tandoor?

What gives the characteristic smoky char to flatbreads like naan, kebabs and tandoori chicken?

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Technique Thursdays: The Untold Artistry of Fondant Cake Sculpting

Creative vision and science embrace in this culinary art form.

Features 2 minutes

Chef Andre Chiang On The Art Of Fermented Juices

Beyond wine-pairings, non-alcoholic beverages are given due recognition at two Michelin-starred Restaurant Andre.

Features 3 minutes

11 Michelin-Listed Portuguese Restaurants in Macau

If dish names such as Bacalhau, Frango Assado and Amêijoas à Bulhão Pato are mysteries to you, take a trip down to Macau's Portuguese restaurants to savour what you've been missing out.

Features 2 minutes

Why Asian Breads Are Softer Than European Breads

Fat, sugar and a Japanese-invented dough named tangzhong make a world of difference to bread textures.

Features 1 minute

Behind The Bib: Peony Jade

Classical Cantonese cooking meets Western sensibilities at this Bib Gourmand awarded restaurant.

Features 3 minutes

Carrying on a Legacy: A Shisen Hanten Story

To Chen Kentaro of Shisen Hanten, a bowl of dan dan noodles has a powerful significance attached. Dan dan noodles originated from Sichuan in China, it was his grandfather Chen Ken Min, who brought it to Japan.