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?
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.
To create a futuristic and cinematically compelling environment at AMMO restaurant, WANG Studios made use of plenty of copper finishing and drew cues from Jean-Luc Goddard’s 1965 sci-fic film Alphaville.
From exporting French cuisine globally to embracing Parisian produce, chef Yannick Alléno is a tireless ambassador of his country’s gastronomy.
The cuisine from the Land of Smiles is more than just pad thai noodles and tom yum soups. We explore the regional delights.
The kaffir lime leaf is a great ingredient for adding colour to a pesto or lending a citrus accent to a vinaigrette.
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’.
Penang doesn’t sound like the most trendy of destinations, but the lovingly restored Macalister Mansion is set to up its hip quotient.
Once considered a poor man’s scallop, the tender skate is now finding favour among more seafood lovers.
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.
