Best unadons in Singapore
There’s nothing quite as mouth-watering as a plump, glistening unagi nestling atop a bed of fragrant rice.
Royal revelry
Deepavali culminates in a gala dinner at Shahi Maharani with the culinary celebration in full force. Think curries, breads, desserts and live stations featuring kebabs and biryani.
A gastronomic high
With top toques from Europe and an imaginative mixologist, this year’s Chefs with Attitude promises to be an extravagant affair.
Best creative salads in Singapore
There is life beyond classic Caesar salads and everyday greens. These think-out-of-the-box creations get our vote of approval.
Japan under one roof
From ramen to wagyu, and shochu to sake, Oishii Japan 2013 brings some of the country’s best gourmet purveyors to town in October.
Coming out of its shell
To bring out the sweet flesh of the tubular bamboo clam, pair it with spicy sauces and avoid citrusy, acidic juices, says executive chef Eric Neo of InterContinental Singapore.
Best lemon tarts in Singapore
With its tangy curd and buttery shell, this petite treat packs a punch in every bite.
Root formulas
Chef Immanuel Tee shows why the seldom-lauded vegetable of parsnip is worth revisiting.
Perrier Pop 150
The Perrier Pop 150 is a non-alcoholic cocktail to celebrate the brand’s 150 years, in an Andy Warhol-styled party. It has strong floral flavours, and its structural way of serving makes the Perrier Pop 150 a very unique cocktail.