A good green curry can take your tastebuds on a ride with its salty and spicy flavours, accentuated by an underlying sweetness and fragrance from the herbs and vegetables used. Here are the 10 we liked best.
Dining
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’.
Join third generation Italian winemaker Gianluca Battaglio as he pairs his wines for a very special dinner at Suburbia this weekend. The menu features classic Italian dishes from the Piedmont region and will highlight selections from the oenologist himself.
Two Chinese New Year buffets: Saltwater Café at the Changi Village Hotel and Zaffron at the Oasia Hotel Singapore.
Penang doesn’t sound like the most trendy of destinations, but the lovingly restored Macalister Mansion is set to up its hip quotient.
Tea time just wouldn’t be the same without them. We suss out our 10 favourites here.
Once considered a poor man’s scallop, the tender skate is now finding favour among more seafood lovers.
How does a chef who’s done it all—earned three Michelin stars, conferred The Legion of Honor, and awarded an honorary craftsmen title—define his greatest career moment? We ask Eric Frechon.
Sure, a number of food fairs and gourmet festivals are beginning to take over our social calendar. But what’s not to love about a gathering of purveyors and restaurants at Marina Bay Sands’ inaugural Epicurean Market?