Brioche has its origins in France, where a good amount of rich, golden butter gives it a distinct fragrance and cake-like quality. It is typically washed with egg for a glossy appearance and baked in a classic shape of a fluted bottom with a protruding top in a brioche pan, though there are other variations…

Drink to the New Year with this carbonated gin-based highball. The gin fizz, which originated in America, is the most well-known tipple from the fizz family and can be likened to a sparkling sour courtesy of its fresh, citrusy notes. Its popularity peaked in the late 19th and early 20th century, and gave rise to…

You may think of kushiyaki as simple skewered meats and vegetables, but their unpretentious presentation belies the precision that go into grilling them. A kushiyaki done well should yield a woody or smoky aroma, and ingredients that explode with flavour. There’s a certain charm in the partaking of kushiyaki – your senses heighten the moment…

Want to grab lunch but can’t leave the office because you’re running a deadline or simply can’t take the midday heat? Unlike the past when grimy fast food and pizzas were the only delivery options available, there’s now a slew of restaurants and specialised services that delivers a diverse range of cuisines right to your…

It’s a delicate balance – ensuring thick rice noodles remain springy in a sweet, milky broth that doesn’t overwhelm with its hints of ginger, pepper or the smoky goodness of the claypot it’s cooked in. There’s also a dry version (this list features both), where thinner rice noodles are tossed in a hot wok before…

When it comes to this savoury tart, there’s no concession for store-bought dough. Crusts (often a pâte brisée or flaky pie dough) should be handmade and preferably blind-baked to stay crisp enough to contain the slightly quivering custard within. Yet, its buttery richness should crumble and melt in your mouth. This is not the time…

Authentic Mexican tacos never come in crispy corn shells (that’s a sure sign of a butchered Tex-Mex variant). They’re always soft – made from corn or wheat flour – and piled high with seasoned meats, piquant salsa and flavour builders like onions and coriander. No wonder this street food is fast coming back into vogue.

The mille-feuille has many names: vanilla slice, Napoleon or custard pastry. Its exact origins are a little hazy, but its form is almost always standard, comprising three layers of puff pastry (pâte feuilletée) alternating with two layers of pastry cream (crème pâtissière).

The Spaniard’s rendition of the French croquette, these fried poppers are a staple on tapas menus. Eat them hot – crisp breadcrumbed exteriors give way to molten centres of velvety smooth béchamel, the perfect foil to chunks of salty jamón, earthy setas and rich seafood. We’ve rounded up our top picks of the addictive starchy…

Local bartenders are injecting cheeky touches into this tomato-based classic. Here’s where to sip on the best of these novel tipples.