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The Perfect Wine Pairings for Your Next Barbecue
Three sommeliers from Michelin-recommended restaurants in the United States share what to drink with burgers, ribs, vegetable skewers and more.
Stocking Your Pantry At Singapore's Parks
Singapore's public parks like the one at Ann Siang Hill are little-known treasure chests for cooking enthusiasts, where you can forage for ingredients.
Recipe: Momofuku Noodle Bar’s Shiitake Buns
David Chang shares his recipe for the popular and addictive dish from his first restaurant.
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.
Recipe: Lobster Avocado Roll With Caviar
Alain Devahive of Olivia Restaurant & Lounge shares his love for quintessential Catalan culture and a recipe to impress.
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.
Ask The Experts: Tips For Selecting The Best Fish Sauce
Fish sauce has been riding on the trend of healthy eating for its natural, umami-packed content. Here're some tips on picking the top of the crop.
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.
Recipe: Ikan Assam Pedas With Dough Fritters
Veteran chef Philip Chia transforms this Peranakan classic into a party-friendly canapé.

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.
Recipe: Gluten-Free Salted Chocolate Chip Cookies
Brian Reimer of Farmshop in Los Angeles shares the recipe for his store's best-selling gluten-free cookies.
Ingredient: Butterfly Pea Flower
Chase away the blues with this magical colour-changing tea and its stress-relieving antioxidant properties.
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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.
Ingredient: Hawthorn
Hawthorn is your saviour whenever you have a substantial or greasy meal.
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.
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.
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.
How to Donate Your Excess Chinese New Year Goodies
Bought too many festive foods? Lighten your load and do a good deed by donating to those in need.