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Technique Thursday: What Is Emulsification?
What you need to know about the technique for making the creamiest, silkiest sauces and dressings.

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: Velveting In Chinese Cooking
Velveting is the trick that Chinese restaurants use to make their stir-fried meats so deliciously silky and tender.

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.

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.
Ingredient: Pigeon Egg
When you put them side by side, a pigeon egg may be dwarfed by its larger counterparts laid by other winged creatures. But despite its petite size, this so-called animal ginseng finds its way to the most exclusive banquets.
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.
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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.

What You Need To Know About Microgreens
From MICHELIN-starred restaurants to home kitchens, these mini vegetables are making a big mark on the culinary scene.

Ingredient: Golden Monk Fruit
To stay cool in this hot and humid weather, turn to the on-trend golden monk fruit.
Cold Brew Tea’s Time Has Come
Making a refreshing drink doesn’t get any simpler than adding cold water to tea leaves, and it’s a great way to beat the heat.

Recipe: Kale, Seeds And Grains Salad
Shannon Binnie, group executive chef of nature-inspired restaurant The Botanic, shares his vegan-friendly salad quick fix.

Ask The Expert: Swedish Cooking Techniques
Tristin Farmer, executive chef of Restaurant Zén, the Singapore outpost of three-Michelin-starred Frantzén in Sweden, highlights the Swedish influences in his cuisine.

6 Most Common Varieties Of Edible Seaweed
These vegetables of the sea are tasty, versatile and packed with nutrients.

Recipe: Gulai Kambing
To share the joy of Hari Raya Puasa, chef Haikal Johari of one-Michelin-starred Alma shares a contemporary update of his family recipe for curried lamb.