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.
Some modern dining experiences you wouldn't want to miss this month, from coffee to dishes with life stories to durian.
SALT suggests 7 locations to take Daddy Dearest for a commemorative dinner this Father's Day.
Ambrosia crafted from the World's smallest satsumas.
The meal was every bit as delicious as Chef’s soulful brown eyes.
The Chicken in a Biscuit is to die for.
Fat Prince has a new sustainable menu and the real star of the show is the cashew hummus.
Provencal Delights With An Asian Twist In A Botanical-Inspired Ambience
Close your eyes, savour the taste and feel yourself fade away into the evening.
Teasingly ephemeral yet deeply memorable.
Makes for Intellectual Discourse During Those Christmas Parties
From chef Woo Wai Leong comes a recipe you can prepare in your doomsday bunker, with only non-perishable foods
From science fiction to high fantasy, food plays a huge role in setting the scene
Shed the stresses of the workweek at these 8 hot spots at South Beach Avenue!
Traditionally grown in secluded mountain streams in Japan, the prized, pungent rhizomes known as Wasabi have found a new home in Tasmania, Australia
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.
A tour of Kin Yan Agrotech, Singapore’s largest organic wheatgrass farm, leads us to find fresh pea shoots, pink mushrooms and even pumpkins
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.
In the budding wine region of Khao Yai, family-owned GranMonte Vineyard and Winery is hoping to elevate the Thai wine industry.
Chocolate has captured the imaginations and tastebuds of mankind for centuries. We head into the rainforests of Pahang, Malaysia in search of it.
We give you the lowdown on what it’s like representing Singapore as the country’s leading patissiers.
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.
Thanks to its highly nutritional make-up and diverse preparation possibilities, tempe is being hailed as Indonesia’s “gift to the world”
Supple and springy, handmade local noodles are not losing to their Italian or Japanese counterparts.
And what else the nomadic kitchen trio gets up to: traveling the world, cooking, and eating
Everything's coming up roses....