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Bak chor mee business hot, but no plans to expand
Each evening, throngs of people descend on a stall in a hawker centre at Bedok North Street 4.
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Looks like durian, tastes like durian, but...
Thai scientist creates a durian with no aroma, but Singapore durian lovers sniff at the idea. |
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Mega players get bigger appetite
Industry has grown from one outlet in 1985 to more than 100, over 80 of them operated by four major players.
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Foodies' pick
Thinking where to eat this weekend? Four foodies share their favourite stalls. |
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Chow time
Is selling food the surest way from rags to riches? Or is hawking just toil and drudgery?
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From illegal hawker to food chain boss
Foodcourt boss Pang Lim used to live life on the run. Now he is the managing director of Koufu. |
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Serving up science
Chef Sang-Hoon Degeimbre has created 1,000 molecular gastronomy dishes.
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To franchise or not? It's all about quality
Franchises may help establish a brand name further, but without quality control, it could ruin it too. |
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Why sell congee? People eat it at any time of the day
Collectively, Mr Vincent Lim's Xin Mei Congee stalls dish out at least 600 bowls of chicken, fish, prawn and other kinds of porridge each day.
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How do hawkers fare?
Singapore's most popular hawkers can easily chalk up sales of over $100,000 a month. |
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Brunching out
Brunches are served mainly in hotel cafes but restaurants have also introduced them to their weekend menus.
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Precision cooking from a purist
'It's better to have three or four products put together in a marriage that works,' he says. |
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Staying true to his roots
To a Spanish chef, cooking is not so much about eating but a crucial way of life.
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Give mum a break from the kitchen
Take her out to a good meal which she can enjoy without having to worry about washing up! |
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Return of the Godzilla Da Pao!
Now you can have your pao and eat it, but can you finish it?
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Sri Lanka's Queen of Curries awaits you
Chef Felicia Sorensen tells AsiaOne how she went from receptionist to star chef overnight. |
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Exotic hits and misses
Here's a look at the highlights so far of the World Gourmet Summit.
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Twinkle Winkler Wonder Star
The three-course menu focused on spring's seasonal ingredients. |
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Getting drunk's part of his job
Kevin Brauch has often proclaimed that he has the 'best job in the world'.
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Granny's boy
French chef Alain Llorca's cuisine is inspired by the south of France, Provence and Spain. |
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What's hot on gourmet shelves
Singaporeans' appetite for high-end foodstuff is growing and they don't seem to mind paying more for it.
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Power, ah! Rice so nice, queue can stretch to 50
Nasi lemak stalls are known for their freshly cooked rice and tasty, 'secret recipe' sambal chilli. |
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Bottoms up!
From exotic-flavoured beers to special ones brewed on the spot, microbreweries are giving customers fresher options.
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Many young cooks don't have the art of making good stock
Food looks great, smells great but does it taste great? |
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Fresh beer, anyone?
Handcrafted beer is adding fizz to the F&B scene.
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Weaving molecular magic
Star chef Sang-Hoon Degeimbre talks about his creative evolution. |
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Roast pork gets him crackling
Ask Australian chef Cheong Liew to give up roast pork and he would have terrible withdrawal symptoms.
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Press here to buy
Vending machines are popping up all over town, but are consumers biting? |
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Taste of luxury
Jenny Tan examines some of the exquisite choices for wines and cigars.
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Simple, clean flavours
Italian Chef Luca Pezzera headed one of Indonesia's best Italian restaurants and is setting up shop here. |
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Pros and condos
Condo eateries are offering restaurant- style food at affordable prices and mostly free parking.
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Dining dos and don'ts
The experts share what's acceptable behaviour and what are complete deal breakers. |
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Know your manners
The World Gourmet Summit is here, but do you know your table manners?
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For the love of food
Culinary maestro Chan Chen Hei has a third cookbook, an antiques exhibition and a private eatery on his plate. |
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Frame and fortune
Eateries believe that a picture of a celeb really does paint a thousand words.
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Who says I'm a Nigella wannabe?
Vivien Tan may appear lusty on screen but she has no plans to be a 'gastro-porn' queen. |
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Currying favour
This self-taught cook and food consultant gets her chef son to cook for her when he's home.
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Taste of street life
Chef Bobby Chinn knows all about fine cuisine but it's street food that he savours. |
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No such thing as a 'lucky break'
Italian chef Gabriele Piegaia believes in the power of diligence and hard work.
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