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Recipe for success
Want to know how to stay ahead in the restaurant business?
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Oktoberfest's perfect for pigging out
Various drinking, eating events offer something for everyone. |
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Gourmet store cafes the rage
Gourmet food stores have branched into cafes which serve the quality food they sell.
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Oktoberfest returns!
Specially brewed Oktoberfest beer is the highlight of this annual festival. |
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The seasoned traveller
Italian chef Carlo Marengoni entered the profession because he loves to travel.
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Say oui to cheese
Cheese is synonymous with France and represents all that is good about French products, so it is no wonder that Saint Julien has opened a store completely devoted to cheese. |
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Go India for great taste
Pankaj Tandon bounced from synthetic rubber to the restaurant business.
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Brothers dish it out
Jonathan and Sean Gwee are only in their teens but the brothers are already hosting degustation dinners. |
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Fact file: Caviar
[kav-ee-ahr] the roe of sturgeon, especially the beluga, or other fish, usually served as an hors d'oeuvre or appetizer.
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Mango Mania
Does it matter how the popular mango with sago and pomelo dessert really came about when you are slurping up every last morsel of this yummy treat? |
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Can super sea bass pass the taste test?
Two experts have their say on how Singapore-bred super sea bass, which are hardier and grow faster than their wild counterparts, taste.
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Excellence in every dish
Gordon Grill's Executive Sous Chef Gan Swee Lai has won numerous awards, but says he has no signature dish. |
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Cooking gives him an adrenalin rush
Aussie celebrity chef Darren Ho tells us his fitness regimen is running... around the kitchen.
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How to brew traditional Chinese tea
Brewing a pot of traditional Chinese tea takes more than a teabag. |
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Soup to slurp up
Li Bai's chef creates a stir with his authentic Cantonese cuisine.
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Arty Fare
A night at the museum is no longer just about looking at artworks - you can now dine there too. |
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All puffed up
Curry puff sellers feel uncomfortable having the spotlight on them, but sales are not affected.
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100 Favourite Dishes
Whet your appetite with Singapore's top eats. |
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Twirling and swirling
Chef Salleh first honed his 'Roti Prata' showmanship when he was at the Singapore Jurong Bird Park.
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Nothing plain about these chocs from Spain
Chocolat Factory integrates design, communication and marketing. |
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Chocolate culture
Made-in-Singapore chocolates are going high-end as more and more consumers take the customised, fresh-is-best approach.
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Boogie till 6am
Some nightspots are opening till dawn to woo a different crowd - people who work late shifts. |
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The 'King of Chicken'
At home, he prefers to whip up seafood or Italian dishes.
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Fact file: Truffles
Any of various fleshy, ascomycetous, edible fungi, chiefly of the genus Tuber, that grow underground on or near the roots of trees and are valued as a delicacy. |
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Fishy business
Alan Lee, head chef of Greenwood Fish Market & Bistro, cooks seafood because it's a challenge.
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Yum, you want it? Ask for it
Some restaurants have dishes that they do not list on their menus and are offered to only regulars. |
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A different court-ship
Food courts are jazzing up their image and even offering food from restaurants to woo customers.
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Botak that grew and grew
Bernie Utchenik insists that the flavours and portions of his food are the same as what you would get in the United States. |
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What a Crazy loudmouth
The ambitious man hopes to expand the current 10-item menu to include Australian dinners.
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Ang Moh hawkers
A Caucasian selling Western food in the heartlands? It's becoming the norm, and Singaporeans love it. |
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Rich pickings
These freshwater crustaceans from China may be small but they are prized for their rich roe and sweet meat.
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Coast to coast
Chef Alessandro Di Prisco, who hails from the southern coast of Italy, now lives and works in Singapore's East Coast |
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