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Saigon Feasting: Going French
It's straightforward traditional French food that you can't fault, says Sharon Tan.
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All about oils
Don't know the difference between pure, virgin and extra virgin olive oil? |
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Cookware shops see dough rise
Boutique kitchenware stores are cooking up a storm of sales as housewives and other foodies invest in professional equipment for their kitchens.
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Taking cake-buying to a new level
Canele wants to give the designer boutique experience to pastry lovers, reports JAIME EE. |
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Pastries that aren't just puff
Pierre Herme has elevated pastry making into a high art form. JAIME EE meets the creative genius who dares to be different.
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In search of good service
GEOFFREY EU talks to industry professionals about the standard of service in Singapore and what can be done to improve it. |
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Saigon feasting: More street food
Guest contributor Sharon Tan waxes lyrical about bun cha and clam rice.
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Saigon feasting
Guest contributor Sharon Tan has been to Vietnam three times, and finds new gastronomical adventures there every time. |
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Happy Hours
Nightclubs come, nightclubs go. But here are four that have survived the years.
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Going, going, gone
Some of the dishes that were sold by Singapore's itinerant hawkers in the 1960s and 1970s are now close to or already extinct. |
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Chinese delicacies at a price
So, is a $5,000 pen cai too rich for your blood? Want to know why some of the ingredients that go into this luxury Chinese stew are so expensive? JAIME EE goes shopping with two of Singapore's top Chinese chefs to find out
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"I'm taking you home"
If you do not wish to jostle with the crowds outside, but would still like to have a restaurant-worthy treat at home, have a look at these takeaway options. |
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Pig out on these New Year goodies
Each new year brings change. But for Chinese New Year, there are always the staples. HON JING YI goes around Chinatown to revisit five must-haves.
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The food of love
Are you out of ideas of where to bring your loved one to this Valentine's Day? Here is a rough guide of what is out there for you and your beloved this week. |
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Smart cookies
A few Western bakeries are going the whole hog with Chinese New Year offerings.
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Not just a romantic dinner
Hotels, restaurants are taking exclusivity to new levels this Valentine's Day. |
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Festive feasting
Chinese New Year is a time of gathering with family and friends. If you are searching for more options on where to dine with your loved ones this festive season, here are some suggestions.
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Chef Chat - Tan Ah Teng
Master Chef Tan of Min Jiang Restaurants believes that one hallmark of a good chef is the ability to prepare dishes to suit the individual. |
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How healthy is yusheng really?
Judith Tan, together with the dietitians at Alexandra Hospital, deconstructs the yusheng from Jiang Nan Chun, the restaurant at Four Seasons Singapore, for its nutritional value.
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Eggs-tra
Can't tell your Omega 3 fortified eggs from the selenium ones? LifeStyle gives an update on this growing trend of designer eggs |
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Banking on BAK KWA
Oh, the heady aroma, the sizzle, the bite... and now, Bloomberg News has a Bak Kwa Index here to lick up soaring prices of the sweetmeat for Chinese New Year.
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The Chomp Test
How finger-licking good are samples from the four bak kwa shops? Foong Woei Wan gnaws her way to the best. |
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Chef Chat - Ivan Yeo
The Directory of Culinary Arts & Services at Carlton Hotel travels extensively and is always in search of good food and restaurants.
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Honing office teamwork through cooking class
Ingredients for corporate bonding: chopping, blending, cooking + a good meal for all. |
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