CATEGORIES

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.

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.

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.

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.

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.

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.

The Kettle Diet

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

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.

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.

Outlandish Habits

Humans have perfected the culinary arts through centuries of trial and error. Some mistakes, however, are better left in history books.

The Perils Of Boutique Organic Farming

Fabian Liao of Quan Fa Organic Farm talks about how fragile national food security can be and how supply chains have been disrupted because of the ongoing global pandemic.

The Surprising Therapy Of Flour

As the world hunkered down at home for months, millions of people revisited the intrinsic joys of home baking.

Revisiting History In Lisbon

While Covid-19 may have foiled our summer holiday getaway plans for the year 2020, Portugal’s micro-climate and insanely rich food culture makes it suited all year round. Here’s why Lisbon should be your next destination when the coast clears.

Tales of Libation

How well do you know your cocktails? Get acquainted with the illustrious origin stories of four lesser-known classics and the bars that’ve given them twists of their own.

The Terroir In Tempranillo

Driven by sustainable viticulture and a desire to make expressive wines, the small producer of Valenciso is one of the rising stars in the region of Rioja.

Taking To The Streets

To get a real sense of a country’s culture, head straight to the streets where each piping hot takeaway fix speaks of the people who’ve come through before.

Natural Isolation

While travel plans have been put on hold, there’s now time to relook the list of must-go destinations.

Take Out to Eat In

We’re missing eating out at Singapore’s top establishments but staying in doesn’t mean we’ve to forego the indulgence Here are some of our favourite offerings you can enjoy at home.

Leading a Revival

Fine dining in Southeast Asia isn’t limited to bigger cosmopolitan cities. We speak to the chefs spearheading a 21st Century renaissance of their native cuisine: Kimsan twins from Embassy Restaurant in Cambodia, Jordy Navarra from Toyo Eatery in Philippines and Summer Le from Nén Restaurant in Da Nang.

Baked In Singapore

Four Singaporean men take the time-honoured art of baking into the 21st Century.

On The Front Burner

With more than 135 years of heritage, the Bertazzoni brand is a stalwart of Italian kitchen appliances. Over the years, they’ve expanded their repertoire of ovens to full kitchen suites in designs made to fit in seamlessly with the rest of the room. We pick the brain of Nicola Bertazzoni, Vice President of Sales, and ask how he’s shaking up the family business

Domo Arigato, Vino Roboto

A new age in robotics and artificial intelligence is changing the way people make wines

An Open Invite To The Cool Kids Club

The mood’s fashionably laissez-faire, the kind that can’t be manufactured, at No Sleep Club. Maybe it’s a combination of the small groups of well-dressed 20- to 30-somethings, the long open bar running half the length of the shophouse, and the chill hop music playing through the speakers. It’s a genre-bending establishment that combines a café, bar and restaurant without trying too hard.