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Technique Thursdays: Steaming
The use of hot vapor in cooking has picked up steam in recent years as a healthy food preparation technique, but epicureans have always appreciated its ability to seal the original flavors in the ingredients.
Bar Banter: Order A Martini Like A Pro
Wet, dry or dirty, James Bond’s got nothing on you.
Why This Sommelier Is Championing All-American Wine Lists
Sommelier Chad Walsh wants to change the way people think about American wines.
Taste Meets Theatrics At RWS’ Teppan By Chef Yonemura
It’s a dazzling dining experience you won’t soon forget
A Reality Check On Corked Wine
Why are cork manufacturers not making some headway in the battle against cork taint? Lisa Perrotti-Brown, editor-in-chief of Robert Parker Wine Advocate, reports.
On Trend: Japanese Kushikatsu Joints
Save some room for these delicious deep-fried skewers.
Take Stock: A Recipe For Chinese Superior Stock
In this series, we explore the basic stocks that every great cuisine is built on. Here’s how to brew a restaurant-worthy gao tang.
Celebrate The New Year With These 5 Sparkling Wines
Joe Czerwinski, managing editor of Robert Parker Wine Advocate, gives his top picks from Australia and New Zealand.
Video: A Second Star for Sushi Ginza Onodera
Get to know the sushi jedi behind the two-Michelin-starred hotspot in New York City.
Singapore’s Top Restaurateurs And Their 2018 New Year Resolutions
Loh Lik Peng, Beppe De Vito, Emmanuel Stroobant, Michel Lu and Ricky Ng share their resolutions for the coming year.
6 Food Trends To Watch In 2018
Vegetables, non-alcoholic drinks and mindful eating take centrestage
MICHELIN Guide Singapore’s Top 5 Stories of 2017
A round-up of your favourite stories and videos this year.
Provençal Cuisine: A Gift Of The Land
Beyond the expanses of lavender fields and sunbaked stone houses, the food of the region also tells a beautiful story about its abundance.
Upgrade Your Wine Knowledge With These Five Books
One can never know enough when it comes to the world of wine.
On Trend: What’s Buzzing in Singapore’s Cocktail Scene For 2018
Conviviality, craftsmanship and cuisine rise to the fore.
Heritage Hero: Yu Kee House Of Braised Duck
Third-generation owner Eunice Seah opens up about the history of this 63-year-old brand.
Guide To Eating Spanish Tapas
With a wide variety of different tapas on display, here's our handy tips on how to pick and choose.
An Insight Into Scotch Whisky
Glenmorangie’s Brendan McCarron shares his tasting techniques over a glass of the limited-edition Glenmorangie Astar 2017.