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A whole lot more exotic
If you thought roast turkey and whole hams are the only kinds of roasts you can buy from a supermarket, the newly refurbished Paragon Marketplace will change your mind.
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Food to go with the sights
Geoffrey Eu and Cheah Ui-Hoon check out the dining options now being offered at parks, nightspots and tourist attractions.
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Soy simple
The easiest way to make beancurd is perhaps to get a Japanese instant tofu kit.
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Too windy? Bean there, felt that
I want to eat more lentils and beans. The problem is, they tend to produce a lot of wind. What are some of the ways to counter this gassy problem? |
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It's all thanks to durians
Goodwood Park Hotel's durian pastry chef Alvin Tan attributes his success to the fruit.
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Laksa pesto pasta: Where to get your fix
Find out where you can get this strange hybrid dish that is fast becoming popular. |
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Hey pesto, it's laksa pasta
Laksa pesto pasta, a local take on the Italian herb sauce using laksa leaves instead of basil, is becoming popular.
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Scaling new heights for fish
Singapore is importing fish from Namibia, and they turn out tasty as a LifeStyle taste test revealed. |
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Calling Bordeaux wine fans!
Enjoy a gourmet dinner with fine Bordeaux wines like Pomerol and St Emillion at Pan Pacific Hotel's Global Kitchen restaurant on Tue, March 11.
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Speedy and greedy
Glamorous Nigella Lawson seems larger than life, but the celebrity cook says she leads a normal life. |
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How oats reduce 'bad' cholesterol
Research in the 1980s focused mostly on the effects of bran. Now the focus is on the benefits of whole oats.
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Flavour of the day
Sour cherries, chilli and chocolate make for strange bedfellows but it all works somehow. |
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I say tomato
Mini plum tomatoes, grown in Malaysia's Genting Highlands, come in red, a deep dusky pink and bright yellow, and instantly perk up any dish.
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White tea, gold standard
One fun way to add those anti-oxidants to your diet is with Clipper's raspberry-flavoured organic white tea. The tea brews up a pale gold and the berry flavour is quite beguiling. |
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Pie in the sky
Black, crisp Oreo cookies with the white icing in the middle get turned into chocolate pies in this Japanese version.
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Making a comeback with a Splash
Big Splash, the once-favourite water park, gets an extreme makeover featuring a generous spread of food and beverage outlets, along with kids-friendly offerings and new recreational facilities. |
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Fire in the belly
Passion for cooking gave Chef Dave Heng the chops to be one of Raffles Hotel's top chefs.
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Toast of the heartland
Growing affluence, public awareness and affordable brands are making wines the choice tipple for discerning heartlanders. Cheers! |
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Zam Zam's freebie briyani
The restaurant marks its 100th year by giving away 1,500 packets of rice and mutton.
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When chefs trim the fat
Hit by rising prices of ingredients, restaurants are forced to do some cost-cutting in creative ways, reports Jaime Ee. |
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Cold comfort
Young entrepreneurs are opening funky ice cream shops to cater to a cool new crowd.
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Food soldier
Frills-free army fare taught Chef Eddie Goh that 'less is more'. |
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Good, batter, best
How can I fry good tempura prawns akin to those served in Japanese restaurants?
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In a nutshell
Three types of almond are used in the food industry but the sweet and bitter almonds are more common. |
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All for the love of a good curry
Being in the travel business means that you're constantly thinking of new holiday ideas for your customers. But for Nicholas Lim, one perk of the job is that he gets to experience some pretty memorable travel adventures himself.
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Get set for a good day
Breakfast helps you cruise through the day without resorting to bingeing. But, nutritionists tell TaraTan, it is important to make healthy choices. |
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Shopping up a mean feast
You'll find plenty to purchase at Paragon's Market Place such as Goan Cuisine's Jackfruit & Lime Sambal, a mildly spicy condiment that comes complete with fruit, among others.
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Christmas all year round
In these days of desserts for dinner and all-day breakfasts, why should trifles just be a Christmas treat? Blue Magnolia is selling them all year round, and its trifle has a cool retro feel. |
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Crunchy munchy crackers
Finally, supermarkets are carrying other variations of Gran Pavesi's very addictive crackers, like the Rosemary And Extra Virgin Olive Oil version.
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Cheese with your greens
With alternatives like mache, this tender salad vegetable makes a terrific addition to any bowl of greens. It grows in pretty clusters and has a mild, sweet taste. |
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Sugar high
French patissier Pierre Herme, the Dior of desserts, is guided by pleasure when he makes his sweet creations.
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Penang Pleasures
The right spices can make everything nice, says Copthorne King's chef. |
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Live to eat
Loosen your belts as the world's top chefs whip up food to die for in next month's World Gourmet Summit. Bon appetit!
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Salted egg hunt
Salted egg yolk dishes can now be found in dishes ranging from shellfish to vegetables. |
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Get in on the yolk
Where to get your salted egg yolk dishes.
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Food is pivotal in his movies
The director, Wayne Wang, enjoys Chinese and Mediterranean cooking. However, he does not like molecular gastronomy or fusion cooking that's over-spiced. |
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Quay Attraction
Quay attraction Mohamed Sultan Road may have fallen out of favour with clubbers, but the Robertson Quay area has come alive as a hip dining enclave.
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Offshore feeding at Sentosa
If you need another reason to make the trek across to the resort island, consider this - there are now 31 restaurants, 18 fast-food outlets and cafes, and eight beach bars on Sentosa. |
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