CATEGORIES

New Blood

The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.

Sharing Is Caring

Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.

Nutmeg's Role In Singapore's History

From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.

New And Improved

The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.

Pairing Spice-Driven Cuisines With Wine

Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.

Let Land Grow Wild

Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.

The South Asian Misnomer

Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.

Keepers Of The Spice Trade

From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.

Sugar, Spice And Everything Nice

Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.

Building Blocks From The Archipelago

For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.

Out Of The Oven

With a long standing tradition of modernising the face and taste of Middle Eastern cuisine in Tanjong Pagar, the Fat Prince Bar-Kafé-Kebab’s latest acquisition now further revolutionises how meat is prepared.

Koma Chameleon

It is always a pleasant surprise when you dine at KOMA. From the sights; to the sounds and even the scents, no one meal is similar from the last thanks to its quick changing menus and visually arresting (read: expansive) interiors.

The Hills Are Alive

They say you can take the girl out of Singapore, but Restaurant Klösterle’s chef Ethel Hoon, is a testament that you can’t take Singapore out of the girl. From Cornell to the Cordon Bleu, and celebrated stints in Michelin-decorated institutions, discover how she keeps the Lion City spirit alive with her husband, chef Jakob Zeller, in the Austrian Alps.

A Toast To Health

Though vilified by modern science, alcoholic beverages were historically made for good and was once considered a healthier option than good ‘ol H2O.

Going Back To Nature

Ingredients that now commonly show up in derivatives of Indonesian and Malay cuisines were once used by traditional healers for their medicinal properties.

Buzzing Around The City

John Chong, the founder of Bee Amazed Garden and raw honey boutique, MY HONEY, shares his journey of how he discovered beekeeping and his dreams for beekeeping in urban Singapore.

Fruit Of The Earth

One of the oldest organic wine domaines in Burgundy, Clos des Vignes du Maynes has always been farmed with the greatest respect for the earth and the current third-generation vigneron, Julien Guillot, is a leading light of biodynamic winemaking in the region.

The Secret To Aging Well

Fermentation, a cornerstone of food cultures across Asia, is enjoying a revival in contemporary cuisine thanks to chefs who have taken it upon themselves to carry on the tradition.

Eating Your Way To Nirvana

As the world struggles with deforestation and over-farming, temple cuisine proves that it is possible to care for the environment while enjoying the food you eat.

The Allure Of Plants

As the demand for sustainable dining and living gets louder, the Banyan Tree Group responds with eco-driven, green collaborations alongside ORI9IN and Grassroots Pantry.

Old Is Gold

Aged for a more mellow and complex taste, pu’er or pu-erh is what tea aficionados are looking for at boutique tea shops or luxury auction houses.

Brewing Since 1925

From pre-war times to the 21st century, Pek Sin Choon has stood the test of time and, despite the laborious processes, has successfully maintained its traditions for almost a 100 years.

Clarity In A Cup

Made for the modern tea enthusiast, these teahouses may come in a variety of guises but all lead back to the quiet gratification that is the crux of tea-drinking.

The Kettle Diet

Is two a crowd? Or could Pinot and pu’er share a spot on the dining table?

Drunk On Tea

Master brewers and mixologists have long been incorporating all forms of caffeine in their creations and the unassuming tea is no exception.

Restaurants & Bars

Restaurants & Bars

Two Sides Of The Same Coin

From its cultivation on elevated sites to its important role as a food pairing beverage, tea shares many similarities with wine.

The Custodians Of Pekoe

A worldwide phenomenon, tea culture is prevalent in cultures across the globe. We shine the spotlight on three institutions doing their part in preserving the art and history of tea: Chá Gorreana plantation in Portugal, Jeju Osulloc Tea Museum in Korea, and the UK Tea Academy in London.

Tea Culture Around The World

More than just a widely consumed beverage, tea has reshaped nations, changed the cause of history, and is deeply intertwined into our global cultural fabric.

Taking The Stage With Confidence

At the tender age of 26, head chef Ernest Toh helms the kitchen at NKU Firewood in Taiwan, cooking up a storm with local ingredients while staying true to his identity.