meat

Open for only three hours during lunch-time, Wong Mei Kee offers seemingly simple yet extraordinarily memorable roasted meats. Here's the secret behind the restaurant's success.

These often overlooked, meaty cuts are full of flavour and many a chef's favourite fish and meat parts in MICHELIN-starred kitchens.

Beef up the celebrations for dad with food treats that are fit for carnivores.

Here are some of the innovative brands that have mushroomed up to produce plant-based alternatives to beef, pork, poultry and eggs.

The executive chef of the contemporary grill at Swissôtel The Stamford went from a volunteer butcher’s assistant to helming a meat-centric restaurant.

Executive chef Ian Hioe of The Carvery dispenses advice for perfect meat every time.

Using both dry and wet heat to braise food in liquid produces flavoursome dishes with minimal effort.

This is one of many new daytime options on Momofuku Nishi's revamped menu.

These pro techniques will transform the way you cook lamb.

Andre Huber, executive director of meat purveyor Huber's Butchery, learns all about wagyu, from farming the cattle and processing the cuts to cooking the meat.

Japanese discount store Don Don Donki turns out to be a gourmet haven.

All you need to know for an indulgent Sunday feast.

For a shoulder you can lean on.

At this new outfit in the spanking new Marina One building, the spotlight is on the best meats New Zealand has to offer.

Here are five Korean BBQ spots that have raised the steaks for supper.

We're not hogging the list to ourselves.

Craving a good slab of meat? Dig into this prime selection by our Michelin inspectors.

Beef and pork are usually the mainstays at yakiniku joints, but when it comes to Hokkaido-style grills, the spotlight is on a different meat.