Features

Culinary trends and the people who set them…
13 May 2013

Potent healer

With its therapeutic qualities, herbaceous character and compatibility with most sauces, is it any wonder why oregano is such an indispensable herb for the home cook?
28 Mar 2013

Red alert

Apart from using rhubarb in desserts, chef Yew Eng Tong turns these reddish, celery-like plants into purées and jams to pair with fatty meats.
28 Feb 2013

Mapping out the flavours of Thailand

The cuisine from the Land of Smiles is more than just pad thai noodles and tom yum soups. We explore the regional delights.
28 Feb 2013

Going green

The kaffir lime leaf is a great ingredient for adding colour to a pesto or lending a citrus accent to a vinaigrette.
28 Feb 2013

The new Indian cuisine

What happens when Calcutta street snacks meet elBulli-style molecular techniques in the kitchen? Magic on a plate or what chef Anand Gaggan calls ‘progressive Indian food’.
29 Jan 2013

Heritage revival

Penang doesn’t sound like the most trendy of destinations, but the lovingly restored Macalister Mansion is set to up its hip quotient.
29 Jan 2013

Underrated star

Once considered a poor man’s scallop, the tender skate is now finding favour among more seafood lovers.
28 Dec 2012

Precious pulp

Chef Lim Chong Kai shows how the pomelo—often used in desserts—can play a bigger culinary role by pairing its rich, citrusy flavours with seafood.
28 Dec 2012

Playing by his own roux

Just when you think that the revered and respected godfather of U.K.’s culinary scene is about to retire his toque, Michel Roux opens La Maison 1888 at InterContinental Danang Sun Peninsula Resort in Vietnam.
28 Dec 2012

What’s cool for 2013?

The start of a brand new year marks another 365 days of eating and we thought you might like to know what delicious trends lie ahead. After speaking to a more than a few insiders, here are our predictions.
13 May 2013

Potent healer

With its therapeutic qualities, herbaceous character and compatibility with most sauces, is it any wonder why oregano is such an indispensable herb for the home cook?
28 Mar 2013

Red alert

Apart from using rhubarb in desserts, chef Yew Eng Tong turns these reddish, celery-like plants into purées and jams to pair with fatty meats.
28 Feb 2013

Mapping out the flavours of Thailand

The cuisine from the Land of Smiles is more than just pad thai noodles and tom yum soups. We explore the regional delights.
28 Feb 2013

Going green

The kaffir lime leaf is a great ingredient for adding colour to a pesto or lending a citrus accent to a vinaigrette.
28 Feb 2013

The new Indian cuisine

What happens when Calcutta street snacks meet elBulli-style molecular techniques in the kitchen? Magic on a plate or what chef Anand Gaggan calls ‘progressive Indian food’.
29 Jan 2013

Heritage revival

Penang doesn’t sound like the most trendy of destinations, but the lovingly restored Macalister Mansion is set to up its hip quotient.
29 Jan 2013

Underrated star

Once considered a poor man’s scallop, the tender skate is now finding favour among more seafood lovers.
28 Dec 2012

Precious pulp

Chef Lim Chong Kai shows how the pomelo—often used in desserts—can play a bigger culinary role by pairing its rich, citrusy flavours with seafood.
28 Dec 2012

Playing by his own roux

Just when you think that the revered and respected godfather of U.K.’s culinary scene is about to retire his toque, Michel Roux opens La Maison 1888 at InterContinental Danang Sun Peninsula Resort in Vietnam.
28 Dec 2012

What’s cool for 2013?

The start of a brand new year marks another 365 days of eating and we thought you might like to know what delicious trends lie ahead. After speaking to a more than a few insiders, here are our predictions.