Dining In
Recipe: Putien's Fujian Crispy Oysters
Chef Li Wen Wu of one-MICHELIN-starred Chinese restaurant Putien shares his secret for making perfectly crispy Fujian-style fried oyster omelettes.
Recipe: Putien's Fujian Crispy Oysters
Chef Li Wen Wu of one-MICHELIN-starred Chinese restaurant Putien shares his secret for making perfectly crispy Fujian-style fried oyster omelettes.
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Recipe: Classic Fried Vermicelli
Behind this simplest of comfort foods lies great technique. Executive chef Tsai Rui-Lang of one-MICHELIN-starred Mountain and Sea House in Taipei shares his top tips for the perfect plate of fried bee hoon.
Recipe: Itek Sio (Peranakan Braised Duck)
Violet Oon, chef and co-owner of restaurant chain Violet Oon Singapore, shares her recipe for the rarely seen Peranakan braised duck dish.
Kitchen Language: Mise en Place
Mise en place is a vital aspect of learning to cook professionally.
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How To Pair Wine With Mooncakes
Helen Chong, sommelier at one-MICHELIN-starred Summer Pavilion, shares her top picks for wine pairings with different types of mooncakes.
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Technique Thursday: Cooking Fish With Crispy Skin
Chef Sun Kim of one-MICHELIN-starred Meta shares some tips for achieving restaurant-worthy pan-fried fish with beautifully crisp skin.
Ingredient: Tempeh
Versatile and nutritious, these cakes of fermented soya beans covered in white mould make for a delicious plant-based protein alternative.
Recipe: Negroni Darmagi
Mixologist Samy Berdai of Daniel Boulud's Boulud Sud in New York shares his take on this iconic cocktail.
Recipe: Heirloom Tomato Salad With Home-made Burrata
At Bib Gourmand establishment Bar-Roque Grill, chef Stephane Istel makes his own cheeses from goat’s and cow’s milk sourced right here in Singapore.
Ingredient: Cloudberries
Find out why the Swedish call this fruit "the gold of berries".
Recipe: Teochew Jellied Pig Trotter
Patience is the key to achieving rich umami flavour and melt-in-the-mouth consistency in this classic Teochew dish, says Dylan Ong of The Masses.
Technique Thursday: Velveting In Chinese Cooking
Velveting is the trick that Chinese restaurants use to make their stir-fried meats so deliciously silky and tender.
Recipe: Olivia’s Creamy Homemade Cheesecake
Basque-style burnt cheesecake makes its way across the internet and Olivia’s refined rendition oozes style and substance.
Recipe: Crab Roll With Chicken Liver And Salted Egg
Chefs Sin Leong and Hooi Kok Wai of the famous Red Star Restaurant reveal their recipe for a Cantonese classic.
Recipe: Citrusy Buntan Mantou
Rope the kids in to make these cheerful buns by Janice Wong, fluffy and fragrant with Japanese buntan.
Technique Thursday: Poaching In Chinese Cooking
Poaching is a basic technique in Chinese cooking, sometimes used together with stir-frying or steaming to introduce more complex flavours and textures to dishes.
Kitchen Language: What Is Bouquet Garni?
This little herb packet adds flavourful French flair to stews, stocks and sauces.
Recipe: Mini Kobe Cheeseburgers with Remoulade Sauce
Pucker up for these sliders from celebrity chef Wolfgang Puck, which are perfect for any social gathering.
Technique Thursday: What Is Emulsification?
What you need to know about the technique for making the creamiest, silkiest sauces and dressings.
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