CATEGORIES

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.

Restaurants & Bars

Restaurants & Bars

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.

The Kettle Diet

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

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.

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.

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.

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.

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.

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.

Sweet Dreams Are Made Of Cheese

When milk and microbes come together, there’s no doubt something wonderful happens. We asked a food scientist how a choreography of chemistry, biology, and psychology make cheese the ultimate food

Waldorf Astoria Ras Al Khaimah

Make the most out of your summer holidays and escape to this beachfront resort nestled in the UAE’s northernmost emirate

victoria sponge

Every month, two members of the Good Food team share a new take on an old favourite, and tell us what makes it so special. Here, Esther Clark and Liberty Mendez reinvent a classic bake

Tried & tasted

Dining out seems like a distant memory, but now that restaurants have reopened, it’s time to head out once again. Here are our top picks

Vegan bolognese

If you’re cutting back on meat, try jackfruit as an alternative. This bolognese counts as a whopping five of your five-a-day

Low-sugar snacks

Avoid that 3pm sugar crash with these quick, easy and low-sugar snacks using the humble chickpea

Joanna Blythman - Why eggs should be declared a ‘superfood'

My love letter to the greatest food Mother Nature has ever created

WE'RE JAMMIN'

If you have been busy this summer making jam to preserve a glut of berries, here are a few easy ways to use it up

Flavours of the month

Here is what’s hot and happening around town this month

HOMEMADE GHERKINS

Good Food’s Miriam Nice has a go at preserving the season, while Emma Crawford of Gardeners’ World shares her tips

Caramel Eclairs

Choux pastry is a French classic that transforms in the oven into airy puffs with a crisp exterior, ready to be filled and iced. It may seem a little daunting to make, but it’s easy with our step-by-step guide

Taste Of Home

It’s no secret that Singapore is a food-obsessed nation. And with the F&B industry one of the hardest hit by the pandemic, this vital part of local culture is now at risk, which means it has never been more important to #supportlocal. These homegrown artisanal brands are just the place to put your money where your mouth is.

Yantra

Suresh Menon, General Manager, Restobar Holding Pte Ltd

Enjoying California Chardonnay With Meals At Home

Eating at home is now very much a regular activity. Whether the meals are home cooked, takeaways or delivered, enjoying a glass or two of wine with your meals, can be a wonderful way to enhance the enjoyment of your meal at home. California Chardonnay is America’s most popular white wine. There are a variety of styles, ranging from steely, unoaked with hints of minerality, to rich, ripe styles with butter, vanilla and toasty oak flavours. The spectrum of flavours in California Chardonnay, is as diverse as the areas where the grapes are sourced.

Going To California

Daisuke Kawai is the co-founder and Chief Sommelier at La Terre. He’s received numerous accolades that include Best Sommelier of the Year at the World Gourmet Summit’s World Gourmet Awards for 2013, 2017, and 2019, Bar Manager of the Year 2018, Bar of the Year 2018 and Old World Wine List of the Year 2018. He’s been a panel judge at wine competitions such as the Asia Wine and Spirits Awards and has accumulated over 20 years of experience in the F&B industry. We ask him to sit down and taste wines from California, while he shares his expertise and knowledge with the readers of Cuisine & Wine Asia. All these wines are easily available for purchase in the Singapore market, and can easily match with local delights.

Idle Hands Are The Devil's Bakery

One of the biggest things to come out of this lockdown is the amount of time people have to devote to things they’ve always wanted to do, which has included baking. In march 2020, a recent survey showed that the second highest selling product sold so far happened to be bread making machines, showing the interest of people deciding to bake fresh bread and desserts in their own home. We asked three people to show us the sweet desserts they are making at home and why.

Chef Suzanne Husseini At Home

Chef Suzanne Husseini is a chef who can be easily identifiable by her multiple hats: a cookbook writer, a teacher, a chef, and TV Presenter. As she invites us into her life, we ask her to tell us a little on what she wishes more people would like to know about her and Arabic cuisine, what does it mean to write cookbooks and how more people are picking up cooking, and what’s next. CH

Meat & Livestock Australia (MLA)

Ellen Young, Regional Manager for Southeast Asia

The Culinary Institute of America (CIA)

Eve Felder, Managing Director

SHATEC Institutes

Margaret Heng, chief executive (SHATEC) & Executive Director (Singapore Hotel Association)