There is life beyond classic Caesar salads and everyday greens. These think-out-of-the-box creations get our vote of approval.
Dining
From ramen to wagyu, and shochu to sake, Oishii Japan 2013 brings some of the country’s best gourmet purveyors to town in October.
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.
With its tangy curd and buttery shell, this petite treat packs a punch in every bite.
Chef Immanuel Tee shows why the seldom-lauded vegetable of parsnip is worth revisiting.
The Perrier Pop 150 is a non-alcoholic cocktail to celebrate the brand’s 150 years, in an Andy Warhol-styled party. It has strong floral flavours, and its structural way of serving makes the Perrier Pop 150 a very unique cocktail.
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.
With a hearty combination of pasta, meat sauce and melted cheese in every bite, this classic Italian dish is comfort food at its best.
Get ready for a month-long indulgence with the second edition of the Japanese food extravaganza.
The humble French fry is getting star billing at restaurants these days. Think added flavours and tasty dips as accompaniments.