Cereal prawns are a quintessential favourite in Chinese restaurants because of its addictive combination of succulent prawns and fragrant, crunchy cereal. Created in our local tze char kitchens, this dish is perfected by deep-frying prawns in an heady mixture of butter, Nestum cereal, curry leaves and chilli for the ultimate gratification. Start your 2016 on a sinful note with our favourite renditions of this classic Singaporean dish.
Wagyu beef slices, onsen egg and fragrant fluffy Japanese rice are the hallmarks of a great Japanese gyudon. The epicure team sussed out 10 best spots for the gourmet Japanese-style beef bowls.
Beat the sweltering heat with a cup or ten cups of affogato. Here’s where to sip on the best.
Tea time just wouldn’t be the same without them. We suss out our 10 favourites here.
All you need is a cuppa, butter and strawberry jam to accompany these fabulous baked goods.
We selected deliciously rich açaí bowls, consisting of a frozen açaí pulp base replete with toppings including fresh fruits, nuts, granola, superfoods such as cacao nibs and chia seeds, and drizzles of honey or nut butters. The combinations are endless. Fad or fantastic? You decide.
This timeless South American concoction has remained one of the popular cocktails to have. Here are the bars that do it best.
he most popular origin story of sandwiches is that it came about when, in the 18th century, the fourth Earl of Sandwich, John Montagu, was too occupied at a gaming table and subsisted on a piece of beef in-between two slices of bread. So novel was this ingenious creation that the ‘sandwich’ was thereafter ensconced in culinary history. Indeed, one of life’s simplest pleasures has to be a classic BLT sandwich oozing with creamy dressing. Over the centuries, the permutations for sandwiches have become endless and gone beyond a humble ham and cheese on a baguette or a standard turkey on rye. The quality of fillings, the freshly baked bread varieties and the condiments and dressing came under scrutiny during our recent review. We scoured the island’s independent cafés and delis for the 10 best gourmet sandwiches you need to get your hands on.
Just as Australia and New Zealand have been arguing over who created the pavlova, the jury is still out on where steak frites was born – since both Belgium and France stake their claims as the inventor. Whatever the answer, this seemingly easy bistro staple is not easy to get right, including the accompanying sauce or herbed butter. Historically, rump steak was the cut of choice, but entrecôte (also known as ribeye) and sirloin are more frequently used today. Likewise, the traditional creamy béarnaise sauce (made with clarified butter emulsified with egg yolks and herbs) is increasingly being replaced with lighter renditions. For the reviews, we ordered our steaks the way they should be: medium rare.
