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Seven Unusual Chinese New Year Snacks To Nibble On
Fanciful flavours are abound this Chinese New Year. We suss out seven scrummy goodies that are worth abandoning diet plans for.
In Defence Of Wine Tasting Notes
Purchasing by score may be practical, but well-written tasting notes are essential to our understanding of wines. Lisa Perrotti-Brown, editor-in-chief of Robert Parker Wine Advocate, opines.
6 Unusual Bak Kwa for Chinese New Year
Get your guests talking with these quirky renditions of the time-honoured barbecued jerky.
Pineapple Tarts: A Piece Of Tropical Singapore
Pineapples are an integral part of Singapore's history and KELE's pineapple tarts are the perfect gift for family and friends.
Bak Kwa Business: Embracing Tradition And Innovation
Xi Shi Bak Kwa creates new unusual flavours in a traditional smokehouse.
Boozy Beef: You Need To Try This Whiskey Aged Steak
Tuck into an alcohol-infused steak at Bib Gourmand restaurant Bar-Roque
The Chinese New Year Pudding That Honours A Sweet Heritage
West Villa Restaurant in Hong Kong has been preparing Nian Gao or Chinese New Year pudding for generations and is giving diners a taste of tradition.
Vietnam’s Changing Food Frontier
From craft beer brewers to boutique chocolate producers, a new generation of artisans exhibiting at SPRMRKT this month are the faces of contemporary Vietnam.
Tossing For Good Health: How To Eat Takeaway Yusheng Safely
What you should take note of when eating the festive raw fish salad at home.
Food and Wine Pairings for Chinese New Year Feasts
Fancy a glass of Pinot Noir with duck, and sipping on dry Riesling in between munching on stir-fried shrimps? Try these exciting pairings for your festive meals.
Lunar New Year Goodies Handmade With Love
Traditional bakery Lao Zi Hao still insists on making their festive pastries the old-fashioned way with a personal touch.
The Secrets Of Soy Sauce
There's more to soy sauce than dark and light, including one that fetches 30 times the usual price of a bottle.
A Chinese New Year Feast At Man Fu Yuan
Welcome the Year of the Dog with a banquet fit for a king.
Technique Thursdays: Steaming
The use of hot vapor in cooking has picked up steam in recent years as a healthy food preparation technique, but epicureans have always appreciated its ability to seal the original flavors in the ingredients.
Bar Banter: Order A Martini Like A Pro
Wet, dry or dirty, James Bond’s got nothing on you.
Why This Sommelier Is Championing All-American Wine Lists
Sommelier Chad Walsh wants to change the way people think about American wines.
Taste Meets Theatrics At RWS’ Teppan By Chef Yonemura
It’s a dazzling dining experience you won’t soon forget
A Reality Check On Corked Wine
Why are cork manufacturers not making some headway in the battle against cork taint? Lisa Perrotti-Brown, editor-in-chief of Robert Parker Wine Advocate, reports.
