Our carefully filtered and curated feeds may well be one big sham
It’s such a widespread phenomenon that my food Instagrammer friend, Aries Ong of @ironsage, often laments: “Even when’ve I condemned the food in my captions, if the picture looks instaworthy, people would still go and eat there. A lot of comments will be ‘that looks SO GOOD’ even though I just said that the food tastes bland.”
The media is not without blame either. When I was working at a women’s magazine, there was a lot of pressure from the top to keep followers and likes rolling in. So the tried-and tested formula—#foodporn—it is. The numbers obsession is so ingrained that whether I’m dining out for work or leisure, I’ll order at least one photogenic dish to have something to post.
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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 spiceâs role in Singaporeâs history.
New And Improved
The ever-profound chef-owner Kenjiro âHatchâ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singaporeâs 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 doesnât 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 âdo-nothing farmingâ 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 weâve 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; IDHâs Sustainable Spice Initiative; and chef Nakâs 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.
