KITCHEN

WHAT'S NEW | REVIEWS | FEATURES

WHAT'S NEW

REVIEWS

FEATURES

Drink, taste, learn: Illy opens University of Coffee in Singapore

Professionals and coffee connoisseurs can now sign up for courses at the training hub

Anaori Kakugama is a new cooking tool made from one solid block of carbon graphite

It’s like an ultra-minimalist, futuristic-looking Dutch oven

Must-try fusion cheesy recipes with USA Cheese

Bak Kwa Bread & Butter Pudding, Crispy Cream Cheese Dumplings and Gochujang Prawn Gratin are proof of the versatility and many delicious possibilities when cooking with USA Cheese

Learn to bake bread at the all-new Tiong Bahru Bakery Sourdough Workshop

Enter a space dedicated to the art of baking sourdough pastries

Anzu Meat Factory, your go-to source for Japanese premium meats

Anzu Meat Factory strengthens presence in Singapore as a key player in bringing affordable premium Japanese meats to meat lovers.

It’s a piece of cake! Here’s how to start baking at home, with help from Kenwood

Begin your baking journey with Kenwood’s 360 Baking Support so you can start whipping up delicious cakes, breads and cookies

Laksa, prawn rolls and macarons: Kenwood’s live cooking shows are the perfect excuse to #stayhome

Watch and learn how to cook three Asian dishes for the upcoming National Day long weekend

Peter Cuong Franklin – Modern Twist Of Vietnamese Flair

After graduating from Yale University and training at some of the best restaurants in Hong Kong, Chicago, and Bangkok, Peter Cuong Franklin moved back to his motherland with one goal – to make Vietnamese cuisine the newest contender on the fine dining scene. He speaks candidly with us about his inspiration, his goals, and how Covid-19 has impacted us all.

Mark Molnar – From Budapest To Saigon With Love

From humble beginnings, world-renowned Chef, Mark Molnar brings two decades of experience at some of the world’s top restaurants to inspire the kitchens and palates of Saigon’s most experienced foodies. Now leading a dedicated team at Vise Hospitality, Mark sees a bright future for the F&B industry in Vietnam.

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