Indonesia’s rich marine resources inspired Vivian Vitalis to create this vibrant, locavore seafood dish for Seasalt at Alila Seminyak, Bali.
Masterclass Series: Highlights from Singapore Food Festival 2020.
Masterclass Series: Highlights from Singapore Food Festival 2020.
Chef Manjunath Mural approaches Indian food with a modern interpretation that has seen him bring accolades to Song of India. His passion sees him popularising Indian food with refined flavours and masterful presentations. Serves ...
Aromatic and fruity, this gochujang-spiked dessert has a piquant, Korean cuisine-inspired kick in addition to its galangal and apricot notes.
Violet Oon's aunty Nanny's traditional Peranakan banana leaf wrapped glutinous rice flour dumplings with gula Melaka coconut filling recipe.
Marry local fish such as barramundi with the refreshing flavours of cucumber sorbet to make a tantalising appetiser. Carbon bamboo powder helps the veiny details of the thinly sliced fish pop.
This modern interpretation of lontong features arancini as its rice cake substitute to introduce a different bite and allow for more creativity with flavours.
Remember those lemon cream puff biscuits from Khong Guan? Replicate the same familiar taste in the kitchen with the help of a few simple ingredients. These can keep for up to four days as they ...
A harmonious cross between Peruvian ceviche and Japanese sashimi, tiradito Nikkei features fish that is thinly sliced instead of cubed. The citrus-based tiger’s milk is also enhanced with soy accents.
