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Fruit, glorious fruit
It's late autumn in half the world and we are getting some of this fall bounty.
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Long, cool tea
Special tea bags just for tall bottles. |
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Taste of the season
How will you flavour the turkey this year?
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Sticks go sweet & spicy
Pockyheads, have you had the new Marble Pocky? |
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Robust flavours at One Rochester
The lush gastrobar is no longer just about drinks, thanks to its new executive chef Refaie Kee.
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Dining in November
What is there in store for diners this month? AsiaOne takes a look. |
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A Penny from heaven
Sea Salt's executive chef Penelope Williams has crafted a menu which concentrates on the regional dishes from East Bali.
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Learning to cook the Raffles way
With the growing number of cooking schools and specialist classes, hobby cooks are spoilt for choice. |
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Coffee as fresh as can be from Wiener Kaffeehaus
It doesn't come any fresher because the coffee beans are roasted right in front of you at Suntec City.
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Master art of baking cakes so light, you'll be tasting heaven
The Patissier is finally going to offer some baking classes. |
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The big grape
Good to eat it on its own or slice them in half and put them in a salad for crunchy juicy relief when you get tired of chomping on greens.
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Mighty melon
These whopping huge Iranian Hami melons give you a lot of bang for your buck. |
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Use your heart
The Executive Chef of the Solutions 17 Group believes that a good chef is one who puts his heart and soul into each dish.
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Snack on naan
These "flour snacks" taste exactly like naans dipped in butter chicken. Amazing. |
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Flat mate
When the old standby of water crackers fails to jazz up your cheese platter, try these Italian flatbreads.
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Raw is more
When you mention raw food, many assume salads are all that you can eat. |
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Tea off
More restaurants are launching tea-time menus and response has been encouraging.
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Have a tea break
Go here for classy afternoon snack. |
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Have a pie and a pint
Nothing beats having the pie with the secret sauce at Billy McDonald's Gaelic Inns.
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Would you buy his $450 pie?
Hotels and restaurants are rolling out year-end menus with hefty price tags. Are customers biting? |
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Soft punch
These Japanese marshmallows is wonderful as a topping for a mug of chocolate, or not.
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PS Of Heaven
After working in the hotel industry for 20 years, pastry chef Steven Ong makes fancy-looking cakes too good to be eaten. |
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Truffle treat
Who can resist not getting this small pot of truffle honey with bits of freeze-dried white truffle in the pot, plus "flavourings".
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Le Bon Appetit
Shirley Tang and Stephane Herve invite you to sample their wares, like the Emmanuelle Baillard juices and nectars and the clementines in vanilla syrup. |
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A sushi odyssey in Tokyo
After a marathon session of sushi dining, Jaime Ee is able to tell the difference between cheap and good sushi, and good sushi.
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A menu for success
Mr Krishna keeps a pocket diary where he pens down his customers' names, favourite dishes, habits and special occassions. |
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Hitting the sweet spot at night
Dessert bars stay open late for clubbers who want the sweet after the sweat.
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Nice high
For chef Alexandre Lozachmeur, there's nothing like the adrenaline rush that comes from working in a restaurant kitchen. |
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Big on Macarons
These French-style treats - colourful round cream-filled sandwich cookies - are not to be confused with the Italian, Jewish or Swiss macaroons.
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Wonton business
The ketchup wonton mee common in the 1960s here seems to be disappearing. LifeStyle goes on a hunt. |
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Where to get your fix
Get your wonton fix here.
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Go global in your food choices
Break out of your cuisine comfort zone and discover dishes of assorted cultures. |
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Ooh la la party on a budget
These products have moderate price tags, so you can throw a thoroughly European soiree at a tiny price.
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Fact file: Foie gras
[fwah grah]: the liver of specially fattened geese or ducks, used as a table delicacy, esp. in the form of a paste (pate de fois gras). |
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Raining on their profits
When the year-end rains turn patrons into fairweather friends, some clubs try harder to lure them in while others find a silver lining in the cosy atmosphere.
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X'mas recipes and tips
Do you have a great Christmas recipe? A tip on how to entertain at home? |
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A taste of black gold
Luwak beans can retail for as much as $500 per kilo.
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Honey, will you Bee mine
While some people may swear by the golden nectar, nutritionists advise against loading up on it. |
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Golden selection
Here's a quick guide to some of the types of honey available here.
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Sweet success
He may not have cut it as a fashion designer, but Daniel Tay has his own patisserie business all sewn up. |
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The Village that grew and grew
More shops are opening in Tanglin Village but customers and operators have mixed feelings about it.
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The old and the new...
The former Civil Service Club is the latest lifestyle cluster in Tanglin Village. |
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Savour original goodness for a worthy cause
Take your pick from a spread of cookies, chocolates, jams, teas, drinks and puddings at the newly opened outlet in Paragon's basement.
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Up on the roof
Geoffrey Eu checks out some open-air restaurants with great food and breathtaking views. |
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Science and art
Goodwood Park Hotel's award-winning Executive Pastry Chef Lim Kim Wah sees his craft as an intricate blend of science and art.
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EAU couture
The thirst-quencher of choice among trendsetters these days is exotic, unique and branded bottled water. |
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It's the season for eating
Christmas dining can fill you up with more than gastronomic delights.
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Hot water
$9 for a bottle of water? Gulp. But a growing number of Singaporeans don't mind paying for the liquid's purported health benefits. |
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Pork's now a cut above
Demand for it is up and more restaurants are serving it partly because of the better quality of imports.
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Where you can feast on pork
Opt for the combination platter of roast pork belly, Kurobuta char siew and roast duck to get a taste of the restaurant's famous roast meats. |
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Toast to roast
Jeffrie Siew, culinary director for Corduroy Lifestyle Holdings (Asia), loves Chinese roast duck so much he can eat it every day.
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The Christmas Buffet Guide
AsiaOne gives you a quick guide to some of the hotel buffets available during the Christmas season. |
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Sweet dreams are made of these
Bring on the sugar rush - Christmas is here again.
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