No Meat? No Problem! The Peranakan’s Wildly Popular Tok Panjang is Now Vegan-friendly
This regal revamp of a cultural feast takes a step into the world of veganism to show that you don't have to give up great flavour going vegan.
SALT’s New Eats for July 2019
Some modern dining experiences you wouldn't want to miss this month, from coffee to dishes with life stories to durian.
Father’s Day Plans? We’ve Got You Covered
SALT suggests 7 locations to take Daddy Dearest for a commemorative dinner this Father's Day.
Komasa Gin – The Pinnacle of Refined Japanese Taste
Ambrosia crafted from the World's smallest satsumas.
Be Transported To The Beautiful Fields Of Provence At Vianney Massot
The meal was every bit as delicious as Chef’s soulful brown eyes.
The Cashew Hummus That Launched A Thousand Ships
Fat Prince has a new sustainable menu and the real star of the show is the cashew hummus.
The Ottomani: A Magical Journey To The Orient
Close your eyes, savour the taste and feel yourself fade away into the evening.
Chi Kinjo: An Intriguing Tale Of Forbidden Love And Impeccable Eats
Teasingly ephemeral yet deeply memorable.
Discover The Delicious Origins Of The Christmas Log Cake
Makes for Intellectual Discourse During Those Christmas Parties
Make This: Bunker “Risotto”, Spam Tuiles And Stewed Pork Cutlets
From chef Woo Wai Leong comes a recipe you can prepare in your doomsday bunker, with only non-perishable foods
Let’s talk about fictional foods
From science fiction to high fantasy, food plays a huge role in setting the scene
Hang loose at South Beach Avenue
Shed the stresses of the workweek at these 8 hot spots at South Beach Avenue!
Wasabi Down Under
Traditionally grown in secluded mountain streams in Japan, the prized, pungent rhizomes known as Wasabi have found a new home in Tasmania, Australia
Akira Back On His Snowboarding Past And Being On Iron Chef America
We approach Korean-American chef Akira Back to find out more about him, his heritage, and how he put a snowboarding career on hold to become a chef.
Going Green
A tour of Kin Yan Agrotech, Singapore’s largest organic wheatgrass farm, leads us to find fresh pea shoots, pink mushrooms and even pumpkins
Seven Dishes: Ang Song Kang
After many trials and setbacks in his 35-year career, the man fondly known as Chef Kang has found joy and acclaim with his private kitchen.
Taking Thai Wines To New Heights
In the budding wine region of Khao Yai, family-owned GranMonte Vineyard and Winery is hoping to elevate the Thai wine industry.
The Unbearable Darkness Of Bean
Chocolate has captured the imaginations and tastebuds of mankind for centuries. We head into the rainforests of Pahang, Malaysia in search of it.
Upclose and Personal With Singapore’s National Pastry Team
We give you the lowdown on what it’s like representing Singapore as the country’s leading patissiers.
Why South Australian Seafood Is the Best
Off the coast of South Australia, the Great Southern Ocean offers the perfect conditions for producing some of the best crustaceans, abalone and shellfish in the world.
Tempe: Indonesia’s Fermented Superfood
Thanks to its highly nutritional make-up and diverse preparation possibilities, tempe is being hailed as Indonesia’s “gift to the world”
Oodles of Noodles
Supple and springy, handmade local noodles are not losing to their Italian or Japanese counterparts.
The Cool Paris Popup Restaurant You’ll Want To Eat At
And what else the nomadic kitchen trio gets up to: traveling the world, cooking, and eating
