Features

Culinary trends and the people who set them…
30 Oct 2013

Ingrained in the culture

Rice cultivation takes on a whole new level of respect and pride in Japan, where different regions emphasise the unique tastes of their grains.
16 Oct 2013

Royal revelry

Deepavali culminates in a gala dinner at Shahi Maharani with the culinary celebration in full force. Think curries, breads, desserts and live stations featuring kebabs and biryani.
29 Jul 2013

Coming out of its shell

To bring out the sweet flesh of the tubular bamboo clam, pair it with spicy sauces and avoid citrusy, acidic juices, says executive chef Eric Neo of InterContinental Singapore.
28 Jun 2013

Root formulas

Chef Immanuel Tee shows why the seldom-lauded vegetable of parsnip is worth revisiting.
29 May 2013

Four legs good

Nicknamed a 'walking olive tree', the ibérico pig has a high level of healthy fatty acid that is known to lower cholesterol. Chef David Senia shows how to make the most of this porker beyond its usual offering as jamón.
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’.
30 Oct 2013

Ingrained in the culture

Rice cultivation takes on a whole new level of respect and pride in Japan, where different regions emphasise the unique tastes of their grains.
16 Oct 2013

Royal revelry

Deepavali culminates in a gala dinner at Shahi Maharani with the culinary celebration in full force. Think curries, breads, desserts and live stations featuring kebabs and biryani.
29 Jul 2013

Coming out of its shell

To bring out the sweet flesh of the tubular bamboo clam, pair it with spicy sauces and avoid citrusy, acidic juices, says executive chef Eric Neo of InterContinental Singapore.
28 Jun 2013

Root formulas

Chef Immanuel Tee shows why the seldom-lauded vegetable of parsnip is worth revisiting.
29 May 2013

Four legs good

Nicknamed a 'walking olive tree', the ibérico pig has a high level of healthy fatty acid that is known to lower cholesterol. Chef David Senia shows how to make the most of this porker beyond its usual offering as jamón.
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’.