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Just keep it simple, silly
Easy to cook, good to eat: That's chef Stroobant's key advice for those whipping up dishes at home.
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On the spice route
Temasek Poly lecturer Daniel Chia loves to stock up on pastes and sauces for his 'China' Chinese dishes. |
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Global gourmet
Aun Koh is one of Singapore's earliest food bloggers, and his Chubby Hubby site gets 4,000 hits a day.
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Yes, this is hawker food
And it comes from the New Singapore Hawkers who are serving restaurant fare at hawker centre prices. |
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To be like Nigella
Undergrad Cheryl Chia wants to be a top chef and open an online bakery.
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Filipino flavours
More Filipino eateries have opened over the last two years to cater to expats working here. |
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Keg parties
Beer lovers are being courted by a rash of new exotic beer outlets.
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Be flexible on cooking oil
Keep different kinds of oil for different purposes and take advantage of the benefit of each. |
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Play dough
Doughnuts are now the Next Big Thing with at least nine doughnut brands all over the island.
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Doing what he loves best
Culinary student Roy Wicaksono, winner of the 2007 WGS Culinary Scholarship, loves feeding others. |
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I play with my food
Jonathan Chan has his doting grandmother to thank for starting his love affair with food.
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Not your average dumplings
Restaurants are becoming increasingly creative with their dumplings. |
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Hungry for a bite
Daphne Lee homes in on the food courts that serve fast and good food.
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Mama Mia
She may weigh only 45kg, but Mia Nue has a giant appetite for good food. |
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Taking my queue not to get in line
The payoff, I'm horrified to say, doesn't seem enough anymore.
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Organic movement
Not many will pay for the more expensive organic fare. |
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Going back to the kitchen
She even worked as an apprentice chef to hone her skills.
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Rah, rah, ramen
Ramen seems to be the rage with three new eateries opening and queues at some existing shops. |
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