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Are Plant-Based Meat Substitutes The Way To Go In The Dining World?
Chefs share their reasons for and against using a new slew of synthetic meat that are appearing on menus in Singapore.
Ode To Mum: Chefs Whose Mothers Inspire Their Careers
Three heartwarming stories of the lasting impact of loving mothers on chefs running Michelin-starred restaurants.
Evolution Of The Chef’s Table in Hong Kong
Once a VIP perk for select diners, chef’s tables in Hong Kong have moved from the clatter of the kitchen to private rooms and approachable counters where diners can watch the chefs at work.
The Changing Face Of Chinese Cuisine
Three vanguards of Chinese cuisine — Andre Chiang, Alan Yau and Jereme Leung — offer unique perspectives about putting the gastronomic treasures of China on the map.
Unpack The Fascinating World Of Singapore’s Food Packaging History
Take a walk down memory lane as you explore food packaging from yesteryear in an exhibition dedicated to old-school food cans, bottles and bags in the National Museum of Singapore.
Les Amis Group: Grooming Singapore's Top Culinary Talents
The Singapore restaurant group, which turns 25 this year, continues to groom and nurture culinary talents through its growing number of concepts.
Earth Day 2019: 6 Ways Our Food Choices Can Save Whales, Orangutans And More
What we put on our plates has more impact on our planet than we may realise. See the endangered species we protect when we take these small steps to sustainability.
5 Pranks That Chefs Have Played On Diners And Each Other
An April Fools’ Day round up of kitchen pranks and things that don’t appear as they seem.
The Rise Of Modern Indian Cuisine
The Song of India and Thevar in Singapore and Gaa in Bangkok are writing a new chapter in the age-old cuisine.
When Chefs Become Storytellers
Chefs and restaurateurs embrace the power of storytelling, weaving characters and narratives into their concepts to keep diners and their team engaged.
In Search Of The Best Fiorentina Steak
Chefs Christopher Millar and Felix Chong from 1-Group try their hands at being farmers at Mayura Station in Australia to learn how its full-blood wagyu is cultivated from paddock to plate.
The Vineyard Closest To Heaven
Perched high up in the Tibetan mountain is a winery that is one of the highest in the world, where French winemaker Maxence Dulou attempts to create a wine as pure as the natural surroundings of Shangri-La.
The Chinese New Year Pudding That Honours A Sweet Heritage
West Villa Restaurant in Hong Kong has been preparing Nian Gao or Chinese New Year pudding for generations and is giving diners a taste of tradition.
Chinese New Year Heroes: Rolling Out Pineapple Tarts
We get a behind-the-scenes look at how the beloved festive goodies are made at homegrown bakery chain, The Pine Garden.
6 Chefs Recount The Funny Things People Steal From Restaurants
Potted plants, fighting fish and MICHELIN Guides are among the things that have been nicked by diners in Singapore.
Ming River Is Baijiu’s Best Chance at American Success
What exactly is this Chinese spirit and why is it making waves in America?
Chinese New Year Heroes: Making Bak Kwa From Scratch
We get an exclusive behind-the-scenes look at how the moreish barbecued pork jerky is produced at Peng Guan Bak Kwa.
Watch What You Eat: The Real-Life Impact Of TV Cooking Competitions
What we watch on screen has very real impact on the way we cook, dine and view the F&B industry, according to these cookery TV personalities.
