Making your own fragrant lobster-infused oil is an easy, delicious way to add depth of flavour to many other dishes.
The search for his favourite fish brought Tan Ken Loon, owner of The Naked Finn, to this sleepy Japanese port town rich in history and local produce.
This prefecture in Japan is the least populous but produces the most crabs in the whole country.
Combining steaming and poaching, the French method of cooking ‘a la nage’ partially submerges seafood in flavourful broth.
Executive sous chef Philippe Duc of Ash & Elm at InterContinental Singapore demonstrates how to shuck a scallop and cook up a restaurant-worthy starter.
The meaty, plump clams known for their succulence and sweetness are in season in the coastal city of Putian, China.
Get hot and steamy at these places which let you cook your own food in boiling soup — each with its own special twist.
Visiting Brazilian chef Paulo Machado shares his passion for his country’s cuisine at The Fullerton Hotel Singapore next week.
When it comes to sourcing for the best ingredients, owner of The Naked Finn, Tan Ken Loon, prefers to see it for himself.
One of Singapore's largest seafood distributors has just launched their first consumer-focused concept.