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The dim sum specialist
It takes a whole lot of heart to make the best dim sum says chef Mak Pui Gor of one Michelin starred Tim Ho Wan.
Fromage-a-Trois
The cheese maker, the chef, her goats and their produce. Granted, that’s more than three. But stay with Claire Hanson as she recounts the story of a fromage-affair of a different kind.
Crab-o-licious
Don’t be fooled by its unsightly, otherworldly shape. The spanner crab’s strength lies in its seductively tender and creamy meat, says chef Nguyen Quoc Nam.
In sparkling form
By fusing a winemaking tradition with a hip image, Giorgio Polegato, president of Astoria winery, aims to broaden the appeal of prosecco enjoyment.
A worthy gourmet escape
It seems like the wine region of Margaret River is sparing no expense to give its Barossa Valley and Hunter Valley neighbours a run for their money when it comes to fiestas.
The hotel that never sleeps
Sleep will probably be the last thing on anybody’s mind when at the oh-so-hip-it-hurts Singapore at Sentosa Cove. Think mood changing lights, interactive art installations, and innovative design concepts.
Sense and sustainability
Always wanted to be an eco-foodie but didn’t know where to start? On 11 November, 11 local chefs will impart lessons on green kitchen practices and cooking methods over a luxurious four-hour luncheon.
Tim Ho Wan at Capella
Beat the snaking queues for Tim Ho Wan’s legendary barbecue pork buns at Cassia, Capella, where one Michelin-starred dim dum master Mak Kwai Pui will serve as guest chef from 11 to 14 October.