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.
Features
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.
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.
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.
Inspired by the traditional ways of Chinese water town Zhouzhuang, French designer Thomas Dariel gives three heritage buildings a modern makeover.
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.
If your head is reeling from the dizzying array of new-fangled flavours this Mid-Autumn Festival, why not make your own mooncakes?
You don’t travel this city and leave without trying some of the best brews ever. And its residents, says Shawn Low, are increasingly getting more obsessed in their quest for the perfect brew. $9 cups of Panama Geisha anyone?
When the doyenne of Peranakan cuisine cooks, the rest of her students take copious notes.
The latest news for steak lovers.