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Maintaining The Heritage At Home
The Singapore food festival was held virtually this year, and showcased the local talented chefs and their ability to create food that innovated and yet included local flavours within the dishes in masterclasses. We speak to four of these restauranteurs and speak to them about their inspiration and their food.
We Get Up & Nothin' Gets Us Down
Looking forward. It’s a phrase that you can easily splice into the literal meaning: the one where you look at what’s literally ahead of you in your path, or in the future. You can also interpret it as the feeling of optimism, of anticipating what is coming with the new year or in the future. This year has been a bit of a rollercoaster with regards to covid-19, especially with the impact of the disease on the food & beverage industry. Perhaps then it is time to slow down and give thanks, reflect, and talk about what we might see in the future.
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.
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.
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.
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.
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.
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.
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.
two ways - mac ‘n' cheese
In our new series, two members of the Good Food team share their favourite version of a classic recipe, and tell us what makes it so special
Tried & tasted
TOP DINING EXPERIENCES THIS MONTH
THE SUITE LIFE
The stunning Rixos The Palm Hotel & Suites, located on Palm Jumeriah, proves to be the perfect tonic and remedy from the stresses of the hustle and bustle of city life in Dubai
The best meat-free sources of protein
If you’re cutting out meat and fish, you might think your protein options are limited, but there are lots of ways to pack in the nutrients
a touch of spice
Warm up chilly evenings (and pack in three of your five-a-day) with this fragrant veggie curry
rosie's seasonal stars - Broad beans
Rosie Birkett shows us how to use these robust beans
last-minute guide - Roast turkey
A simple method for cooking the perfect turkey
Flavours of the month
What’s hot and happening around town this month
COOK WITH CONFIDENCE - Rubs and seasonings
Spice mixes are a simple way to add loads of flavour to food, especially on the barbecue. Making your own is easy, tastes more vibrant and usually offers better value than a premixed option
5 Ways - Campfire Cooking
Rustle up these family-friendly recipes to enjoy around the fire on your next outdoor adventure
Wild For Mushrooms
October mushroom fare and French wine savoir faire at Ginett
The 40 Best Things We've Eaten This Year
Another year, another inch added to the waistlines of team What’s On. But hey, it was worth it – and necessary, after the year we’ve all had. From tartare to toasties, short ribs to sliders, here are the 40 best things we’ve eaten in 2020…
Worth The Spread
From mala butter to slow-cooked beef jam, freshly made artisanal flavoured butters and spreads have never tasted so good. Stock up on these gourmet indulgences for easy treats right out of your fridge.
Tried & tasted
Our top three experiences this month
THE SUITE LIFE
Renaissance Downtown Hotel, Dubai, centrally located near Burj Khalifa, proves to be a perfect escape from the daily grind
steak supper
Two members of the Good Food team share their favourite version of a classic, and tell us what makes it so special
NEWS nibbles
What’s hot and happening in the culinary world, and at stores, in the UAE
HARVEST SHOWSTOPPER
Inspired by the allotment, this fragrant modern bake makes the most of the late-summer courgette crop
Flavours of the month
Here is what’s hot and happening around town this month
Homemade Fruit Snack
Good Food’s Miriam Nice takes on a fruity project, while Emma Crawforth of Gardeners’ World explains how to prepare for autumn