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Features 2 minutes

The Beginner's Guide to German Beers

The skinny on German beers: from the spicy, pale lagers to the dark, malty bocks.

Features 2 minutes

The Vegetarian Spectrum: A Glossary of Terms

From flexitarian to pescetarian, this glossary of terms demystifies the many ways people approach eating green.

Features 4 minutes

The Art of Making Rock Sugar

Behind the tiny crystals of sugar lies a big world of technical know-how.

Features 1 minute

Ask The Expert: What Is Biodynamic Wine?

Built upon a foundation of organic farming methods, one way of preparing to make biodynamic wines includes packing special composts into cow horns, buried in the soil, and later unearthed and scattered through the vineyard.

Features 1 minute

Beyond The Table: Huiwen and Kenneth Lau of Studio Asobi

A celebration of the farmers and kitchen craftsmen who work their magic beyond the dining table.

Features 1 minute

Jade Restaurant’s Mooncakes: Where Food And Art Meet

In the hands of chef-artist Leong Chee Yeng, mooncakes become sculptures of art as delicious as they are beautiful.

Features 1 minute

On Trend: Lardo Adds Flavour To More Restaurants In Singapore

The gourmet version of lard is a trending ingredient in high-end restaurants.

Features 1 minute

Michelin Facebook Live Exclusive: 5 Questions With Formula 1 Driver Felipe Massa

We chat with the Brazilian racer about the foods that fuel him.

Features 2 minutes

Separated At Birth: Bangkok’s Chef Ton and Singapore’s Chef Han

5 ways these two chefs share remarkably similar career trajectories.

Features 3 minutes

Passing Down The Love For Food

Time-honoured recipes and decades-old culinary traditions are the hallmarks of these third-generation local restaurants

Features 2 minutes

Meet Mezcal, The Spicier Cousin To Tequilla

The time is ripe to savour one of Mexico's lesser-known imports, worms and all.

Features 2 minutes

A Tasty Guide To Eating Raw Fish In 7 Ways

From umami hits of soy to punchy notes of zest, we check out ways of enjoying raw fish.

Features 2 minutes

Sichuan Peppers Aren’t Actually Spicy

And they’re not really peppers either.

Features 1 minute

A Taste of Childhood: Chef Tam Kwok Fung’s Glutinous Rice Dumpling Soup

For chef Tam Kwok Fung of Macau’s Jade Dragon, glutinous rice dumplings signify family reunion – a tradition that he guards zealously by keeping the recipe close to his heart.

Features 2 minutes

7 Things You Need to Know about Peruvian Cuisine

From ceviche to quinoa, Peru has made a mark on contemporary food trends, but its food can actually be traced to a thousand years ago.

Features 1 minute

Spotlight: 5 Must-Know Dishes In Southern Thai Cuisine

Popular Bangkok-based restaurant Khua Kling Pak Sod introduces us to the signature dishes that make up Southern Thai food.

Features 1 minute

Whisky Highball: A Cocktail That No Longer Belongs In Dive Bars

This whisky and soda concoction gets a luxe update in the hands of Japanese bartenders.

Features 2 minutes

Technique Thursdays: Why Tempura Is No Longer Just A Cooked Food Menu Option

Fresh ingredients with a bit of crunch is the mark of good tempura.