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Gastronomic welcome for visiting chefs
Who cares about the heat when great chefs are dishing out strange but delicious combinations? - ST
Wong Ah Yoke
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Meet the Pastry King
Many of Pierre Herme's creations, such as a foie gras creme brulee, stretch the limits of one's imagination. - BT
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Muji's tasty cakes
From small crunchy tarts to fruit-flavoured Swiss rolls, Muji is now the place to go for tasty cakes. - Urban, ST
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High-class fermented beans
With this delicious chilli miso paste from Japan, fermented beans will no longer be seen as 'poverty food'. - Urban, The Straits Times
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How to get the best rice yield
Dr Achim Dobermann helps lay the ground for better and more resilient strains to feed world. - ST
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This doesn't have to be fat food
Can't resist that fat- and salt-laden pizza? Here's how you can have your fast food and eat it healthily.
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Halo Halo's topping ideas for ice-kachang
Philipines's popular dessert of shaved ice, fruits and beans has many enticing versions, with unlikely ingredients like flan and creme brulee. - Philippine Daily Inquirer, ANN
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More farm eateries coming up
More farms going into agri-tainment for extra income.
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He's eaten ostrich, zebra & crocodile
Meet Canadian-born Gregory Wade - a frequent traveller and yet his love for seafood is more than catered for since he has developed a taste for Singapore-style seafood.
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What is your 'trigger food'?
Studies show that personal triggers as common as oranges, cucumbers, fish or wheat can cause obesity, migraine, asthma, fatigue or digestive problems. - NST
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Cookbooks for the sweet-toothed
Let's take a look at dessert and baking books for the sweet-toothed readers out there. - ST
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Rice to the occasion
Find out what brand of rice these four famous chicken rice sellers use.
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Guide on rice buying in Singapore
Some premium brands of rice may taste more fragrant but the difference in price may not be worth it, a LifeStyle taste test reveals. -SunTimes
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Oh for a taste of Pulau Ubin
Two seafood eateries here are cashing in on the allure of the Pulau Ubin name while hoping to carry on the tradition of island-style food.
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Basement buzz
Underground food halls recently attracted a slew of new eateries and takeaway stalls offering unique nibbles.
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From Tokyo to Singapore
Japanese chef Toshio Sawai likes his food hot and his weather cool.
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A tale of 3 chefs
Let's check out three restaurants that have been making culinary waves with their modern cuisine and find out more about the men at their helm.
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Dance & dine on dim sum
With beefed-up menus that offer more than just chicken wings, some nightspots are turning into gastropubs. Zhi char, anyone?
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