Two Chinese New Year buffets: Saltwater Café at the Changi Village Hotel and Zaffron at the Oasia Hotel Singapore.
Dining
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?
Ever wondered what it takes to pull the perfect shot of espresso? Here’s your chance to jump the counter and become your own barista.
These salted-egg yolk custard buns require a mastery of the recipe to perfect both the bun and filling. We salute our 10 favourites here.
Chef Lim Chong Kai shows how the pomelo—often used in desserts—can play a bigger culinary role by pairing its rich, citrusy flavours with seafood.
Just when you think that the revered and respected godfather of U.K.’s culinary scene is about to retire his toque, Michel Roux opens La Maison 1888 at InterContinental Danang Sun Peninsula Resort in Vietnam.