The best of the new
The Shanghainese delicacy, hairy crab is back and making its way onto our dinner plates.
50 Best Dishes of 2017
The following pages shine the spotlight on 46 other mouthwatering plates. They’re sorted into five categories: the self-explanatory Showstopping Desserts; Liquid Pleasures that are mopped up till the last drop; creations that give an Asian Nod; oh-so-comforting Soul-satisfying Fare; and Haute Gastronomy that wows.
Masterclass: Pork and Fennel Tortellini in Tomato Beef Broth, and Chocolate and Pistachio Cassata Cake
Who can resist the allure of homemade pasta and decadent chocolate cake? Head chef Jennifer Lee of Vasco shows how to make these comfort food from scratch.
Celebrate Halloween with LIME Restaurant
This Halloween, pop down to PARKROYAL on Pickering for a spook-tacular gourmet buffet.
LeVeL33 and Salted & Hung team up for a one-night-only degustation dinner
Expect bold flavours and inventive cooking techniques at this chef exchange between Drew Nocente and Jimi Tegerdine.
Best steak frites in Singapore
Just as Australia and New Zealand have been arguing over who created the pavlova, the jury is still out on where steak frites was born – since both Belgium and France stake their claims as the inventor. Whatever the answer, this seemingly easy bistro staple is not easy to get right, including the accompanying sauce or herbed butter. Historically, rump steak was the cut of choice, but entrecôte (also known as ribeye) and sirloin are more frequently used today. Likewise, the traditional creamy béarnaise sauce (made with clarified butter emulsified with egg yolks and herbs) is increasingly being replaced with lighter renditions. For the reviews, we ordered our steaks the way they should be: medium rare.
Diwali delights
Celebrate the Hindu holiday with festive feasts and splendid gift ideas.
Hot eats in Oslo
The capital of Norway is teeming with activity especially when it comes to the food and drinks scene.
Masterclass: Cured Pink Peppercorn Salmon Confit and Caramelised Banana Tatin
A dish with multiple components doesn’t always have to take the whole afternoon to put together. Eric Ong, executive chef of PARKROYAL on Pickering shares his sure-fire recipes with us.