seafood
Vietnam's Top 5 MICHELIN-Recommended Seafood Spots
5 deliciously fresh seafood restaurants awaiting you in Hanoi and Ho Chi Minh City.
Autumn Crab Feasts: 5 Must-Eat Crab Dishes at MICHELIN Restaurants in Hong Kong
In Hong Kong, autumn is the most anticipated season of the year, for both its cool weather and delicious seasonal crab dishes.
6 Places For Unusual Seafood in Washington, D.C.
Here are some of the restaurants serving up sugar toads, gooseneck barnacles and firefly squid in the capital of the United States.
Technique Thursday: Cooking Fish With Crispy Skin
Chef Sun Kim of one-MICHELIN-starred Meta shares some tips for achieving restaurant-worthy pan-fried fish with beautifully crisp skin.
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: Tiger Prawn Capellini
Making your own fragrant lobster-infused oil is an easy, delicious way to add depth of flavour to many other dishes.
Exploring The Bounty Of Shimonoseki
The search for his favourite fish brought Tan Ken Loon, owner of The Naked Finn, to this sleepy Japanese port town rich in history and local produce.
Tottori: Crab Lovers’ Paradise
This prefecture in Japan is the least populous but produces the most crabs in the whole country.
Kitchen Language: What Does À La Nage Mean?
Combining steaming and poaching, the French method of cooking à la nage partially submerges seafood in flavourful broth.
Recipe: Pan-seared Hokkaido Scallops With Colourful Cauliflowers
Executive sous chef Philippe Duc of Ash & Elm at InterContinental Singapore demonstrates how to shuck a scallop and cook up a restaurant-worthy starter.
Ingredient: Duotou Clams From Putian, China
The meaty, plump clams known for their succulence and sweetness are in season in the coastal city of Putian, China.
5 Hot Spots For An Unique Hot Pot Experience
Get hot and steamy at these places which let you cook your own food in boiling soup — each with its own special twist.
Recipe: Moqueca Baiana, Brazilian Seafood Stew
Visiting Brazilian chef Paulo Machado shares his passion for his country’s cuisine at The Fullerton Hotel Singapore next week.
Down to the Detail
When it comes to sourcing for the best ingredients, owner of The Naked Finn, Tan Ken Loon, prefers to see it for himself.
First Look: FiSK (Seafoodbar and Market)
One of Singapore's largest seafood distributors has just launched their first consumer-focused concept.
Supper Series: Late-Night Spots for Sambal BBQ Stingray
Here are five hawker stalls that will satiate your late-night sambal BBQ stingray cravings.
Behind The Bib: New Ubin Seafood
New Ubin Seafood perfectly epitomises the Singapore spirit of being innovative whilst keeping with traditions.
Ola's Daniel Chavez: What happened to feeling, smelling and tasting ingredients?
In most restaurants these days, produce is ordered through an online or paper catalog, or taken care of by a large purchasing department, laments Ola Cocina del Mar's chef-owner Daniel Chavez.