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Best cinnamon buns in Singapore
The origin of the cinnamon bun is a sugar-coated mystery and occasionally provokes fierce debate. Regardless of the origin and preparation, there’s no denying that these whorls of sweet, dark cinnamon in rich, buttery pastry are impossible to resist.
A new golden age?
It is incredibly apt that the Portuguese claim mythological descent from Lusus, a companion of Bacchus, the Roman god of wine. For in this beautiful and diverse land, wine is a part of life, and a new generation of talented winemakers is pushing its renaissance.
July 2017 Cellar Choice
These well-balanced wines have the right structure and flavours to pair with the first meal of the day.
A Singular view on Rioja
Juan Carlos López de Lacalle of Artadi caused waves when he quit the Rioja appellation, which allows only one geographic indication.
Late-morning delights
Waking up at leisure has its just rewards.
Spain revisited
Eat your way through the Basque Country with Spanish-Australian chef Aitor Jeronimo Orive’s recommendations of Michelin-starred restaurants and cider houses.
Languid Pleasures
Brunch – a highly fêted weekend activity across the globe. We devour the delicious stories behind this dangerously addictive sub-culture, as well as share tips on how to host a ritzy brunch party that will leave your guests talking for days.
Masterclass: Laksa Quiche and Mixed Berry Trifle
Eddy Yau, pastry chef of Pan Pacific Singapore demonstrates the makings of two versatile dishes for a last-minute brunch.
Mee Siam with California Raisins
Slurp up with mod-Sin chef Shen Tan’s take on the popular tangy noodle dish with California Raisins.