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Sweet taste of history
Christopher Tan delves into the stories about pies and cakes of the merry season.
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Santa, make me a reservation
Whether you are going to a fancy restaurant or keeping it simple this year, just enjoy. |
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Some like it hot
Conrad Centennial's executive sous chef yearns for spicy sambal and chilli crab.
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Truly fruity
Fruitcakes here are kept traditional in taste and appearance. LifeStyle bites into 10 of the best. |
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Farm feasts
Eating at a remote, rustic location is becoming a draw for the Singapore urbanite.
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Get Set this Christmas
If buffets are not quite your thing, check out these festive set menus instead. |
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Chew on this
It is hard to explain exactly what the puff is - it is neither donut holes nor is it a cream puff.
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Turkey treats
It's going to be a rich Christmas - cholesterol-rich that is - judging by what hotels have to offer. |
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Logs to pick
Don't judge a logcake just by its looks. The proof is in the eating. LifeStyle savours 10 of the best.
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Eat, drink and be merry
Suggestions for hassle-free festive feasting. |
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Courting customers
Once-sleepy Cluny Court is shaping up to be a new gourmet enclave.
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How I learnt to love durian
But chef Philippe Egalon can't get used to shrimp paste. |
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On the cocktail circuit
The nightspots have lots to offer for the fun-loving, hard-drinking party revellers.
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Serve with style
Planning to throw a lavish party for Christmas? The top hotels offer an exquisite spread with personalised service to match. |
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Cooking up a storm
Award-winning chef Kelvin Kek specialises in concocting new dishes with traditional ingredients to whet the appetite, reports Amy Van.
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Gobble-De-Good
Not all turkeys are made equal. Some are truly moist. LifeStyle brings you 10 of the best. |
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Festive feasting
Galbiati Gourmet Deli's wholesome takeaway Christmas Menu offers stalwart favourites like roast boneless chicken, or turkey stuffed with chestnuts, mushrooms, green peppercorns, pistachio nuts, and chicken breast.
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Gluten-free grub
With up to one in three people now believing they have some form of food intolerance, it is getting to be more and more difficult to cater to everyone's dietary requirements. |
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Log and roll
Under the shiny coating of dark chocolate are layers of sponge with a creamy chestnut filling.
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Xmas tree xtra
These pretty cakes from The Patissier will definitely make a statement on your Christmas table and a big impression on your palate. |
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Jar rules
Profiteroles, or little cream puffs, seem to be the rage this Christmas and here's an interesting way to eat them - from a reusable glass jar.
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Whiskey time
Whiskey And Chestnut Profiteroles Chocolate Tart, $42, from The Deli, Goodwood Park Hotel. |
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Cone tower
A chocolate cone is studded with hollow chocolate balls coated in red with streaks of white and gold, and some are topped with meringue 'snow'.
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The price is right
Three party planners share their secrets on how they'd go about organising a no-muss, no-fuss party for 20 people on three different budgets - $150, $500 and the sky's the limit. |
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Be my guest
Party planners share 10 Yule rules to throwing a great party.
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Yuletide Live
How about celebrating this year's festive season with a dash of heart-thumping live action? |
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Where to go for a spin
Milkshakes from several high-end cafes and restaurants.
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Got milkshake?
That delicious, retro milky treat makes a comeback at cafes and restaurants - with a fresh spin. |
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Hawker food fan
Nothing stands between Prof Lily Kong and her passion for hawker food.
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Logcakes we like
We were inundated with logcakes; here are some of the ones that left a good impression. |
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Take it home
Restaurants are fully booked, and you are not much of a cook. Create a festive feast with these takeaways instead.
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Beware the festive pig-out
Nutritional authorities offer some tips to ensure at least a semblance of healthy eating over the next few weeks, with Christmas, New Year and Chinese New Year all lined up. |
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Celebrate New Year's Eve with style
Have a special New Year's Eve dinner with your friends and family or join in the countdown at some of the most exciting parties in town.
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Bali's best new restaurants of 2007
The Indonesian island is going through an amazing culinary revolution. |
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