Dining In
Dining In
3 minutes
Industry Insider: A Tribute To Robert M. Parker Jr.
As the father of modern wine criticism retires today, Lisa Perrotti-Brown, editor-in-chief of Robert Parker Wine Advocate, pays tribute to his legacy.
Latest
Dining In
2 minutes
6 Most Common Varieties Of Edible Seaweed
These vegetables of the sea are tasty, versatile and packed with nutrients.
Dining In
1 minute
MICHELIN Guide Aichi-Gifu-Mie 2019 Selection
68 restaurants in the Tokai region have received Michelin stars while 102 establishments have been recognised with a Bib Gourmand.
Dining In
3 minutes
Technique Thursday: 8 Tips For Perfect Steamed Fish
Steamed fish is a quintessential part of Cantonese cuisine. Hong Kong chef Leung Fai Hung dispenses advice on how to get the technique right.
Dining In
2 minutes
Recipe: Lobster Avocado Roll With Caviar
Alain Devahive of Olivia Restaurant & Lounge shares his love for quintessential Catalan culture and a recipe to impress.
Dining In
3 minutes
Recipe: Naturally-dyed Easter Eggs And 5 Ways To Decorate Them
This Easter, have fun with the children and colour your Easter eggs with a pretty and natural twist.
Dining In
1 minute
Recipe: Handmade Naoshichi Noodles
These hand-cut noodles are coloured with precious saffron and lifted with a citrusy zing from naoshichi, a rare lime-like fruit from Japan.
Dining In
1 minute
Recipe: Ikan Assam Pedas With Dough Fritters
Veteran chef Philip Chia transforms this Peranakan classic into a party-friendly canapé.
Dining In
3 minutes
6 Popular Plant-based Meat Alternatives From Around The World
Here are some of the innovative brands that have mushroomed up to produce plant-based alternatives to beef, pork, poultry and eggs.
Dining In
3 minutes
Ingredient: Butterfly Pea Flower
Chase away the blues with this magical colour-changing tea and its stress-relieving antioxidant properties.
Dining In
2 minutes
Recipe: Paella Valenciana With Socarrat
Try your hand at Manuel Berganza’s winning paella dish in Netflix’s The Final Table, which comes with the essential crunchy layer at the bottom of the pan.
Dining In
3 minutes
Ingredient: Snails
Rubbery, slimy snails are a delicacy in many parts of the world, as are their eggs which go by the fancy name of snail caviar.
Dining In
2 minutes
Technique Thursdays: Aspic
The thought of jiggly savoury meat jelly might be off-putting to some, but the long process of putting together a proper aspic is part of its lingering appeal.
Dining In
1 minute
5 Ways To Deal With Chinese New Year Leftovers
Don’t waste food by binning them. From brewing stock from leftovers to making pineapple jam from tarts, here are five nifty ways to save those festive goodies.
Dining In
2 minutes
Ask the Expert: How to Carve A Suckling Pig
Usher in the Year of the Earth Pig this Chinese New Year by chopping up your very own suckling pig.
Dining In
1 minute
Huat To Say During Lo Hei
Don’t know what to say at the reunion table during lo hei? Here are some tips to remember the auspicious sayings that will knock your relatives’ socks off.
Dining In
1 minute
Recipe: Champagne Pork Ribs
This Chinese New Year, serve up Diamond Kitchen’s celebratory take on a zichar favourite of sticky, sweet pork ribs.
Dining In
1 minute
5 Types Of Mandarin Oranges For Chinese New Year
Know more about the fruit that you will be exchanging during the upcoming slate of festive home visits.
Dining In
1 minute
Kitchen Language: What Are The Different Knife Cuts?
Sharpen your knife skills with this handy guide to cutting terms like julienne, chiffonade and brunoise.
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