Features

Culinary trends and the people who set them…
29 Oct 2012

A fish called sayori

Its delicate flesh and gentle and clean flavours require a restrained approach to preserve its goodness, says chef Kazunari Noda.
28 Sep 2012

The dim sum specialist

It takes a whole lot of heart to make the best dim sum says chef Mak Pui Gor of one Michelin starred Tim Ho Wan.
28 Sep 2012

Fromage-a-Trois

The cheese maker, the chef, her goats and their produce. Granted, that’s more than three. But stay with Claire Hanson as she recounts the story of a fromage-affair of a different kind.
28 Sep 2012

Crab-o-licious

Don’t be fooled by its unsightly, otherworldly shape. The spanner crab’s strength lies in its seductively tender and creamy meat, says chef Nguyen Quoc Nam.
28 Sep 2012

The hotel that never sleeps

Sleep will probably be the last thing on anybody's mind when at the oh-so-hip-it-hurts Singapore at Sentosa Cove. Think mood changing lights, interactive art installations, and innovative design concepts.
28 Aug 2012

Fresh Mediterranean magic

Stephane Cocu, who has trained in Auberge du Moulin de Chameron and opened L’Olivier restaurant in Montpellier, France, has stepped in to helm Waterfall Café, Shangri-La Hotel Singapore’s newest dining establishment.
28 Aug 2012

Home baked goodness

If your head is reeling from the dizzying array of new-fangled flavours this Mid-Autumn Festival, why not make your own mooncakes?
28 Aug 2012

City of duality

Discover the two forms of dining that capture the essence of Shanghai: Benbang—which reflects the city’s Chinese roots, and Hai Pai—which embodies its more cosmopolitan moods.
28 Aug 2012

The maverick chef

He’s known for his radical take on Sichuan cuisine, but chef Yu Bo shares how it’s all part of his plan to preserve his country’s culinary legacy.
28 Aug 2012

Chinoise chic

Inspired by the traditional ways of Chinese water town Zhouzhuang, French designer Thomas Dariel gives three heritage buildings a modern makeover.
29 Oct 2012

A fish called sayori

Its delicate flesh and gentle and clean flavours require a restrained approach to preserve its goodness, says chef Kazunari Noda.
28 Sep 2012

The dim sum specialist

It takes a whole lot of heart to make the best dim sum says chef Mak Pui Gor of one Michelin starred Tim Ho Wan.
28 Sep 2012

Fromage-a-Trois

The cheese maker, the chef, her goats and their produce. Granted, that’s more than three. But stay with Claire Hanson as she recounts the story of a fromage-affair of a different kind.
28 Sep 2012

Crab-o-licious

Don’t be fooled by its unsightly, otherworldly shape. The spanner crab’s strength lies in its seductively tender and creamy meat, says chef Nguyen Quoc Nam.
28 Sep 2012

The hotel that never sleeps

Sleep will probably be the last thing on anybody's mind when at the oh-so-hip-it-hurts Singapore at Sentosa Cove. Think mood changing lights, interactive art installations, and innovative design concepts.
28 Aug 2012

Fresh Mediterranean magic

Stephane Cocu, who has trained in Auberge du Moulin de Chameron and opened L’Olivier restaurant in Montpellier, France, has stepped in to helm Waterfall Café, Shangri-La Hotel Singapore’s newest dining establishment.
28 Aug 2012

Home baked goodness

If your head is reeling from the dizzying array of new-fangled flavours this Mid-Autumn Festival, why not make your own mooncakes?
28 Aug 2012

City of duality

Discover the two forms of dining that capture the essence of Shanghai: Benbang—which reflects the city’s Chinese roots, and Hai Pai—which embodies its more cosmopolitan moods.
28 Aug 2012

The maverick chef

He’s known for his radical take on Sichuan cuisine, but chef Yu Bo shares how it’s all part of his plan to preserve his country’s culinary legacy.
28 Aug 2012

Chinoise chic

Inspired by the traditional ways of Chinese water town Zhouzhuang, French designer Thomas Dariel gives three heritage buildings a modern makeover.