Indonesia’s rich marine resources inspired Vivian Vitalis to create this vibrant, locavore seafood dish for Seasalt at Alila Seminyak, Bali.
Masterclass Series: Highlights from Singapore Food Festival 2020.
Masterclass Series: Highlights from Singapore Food Festival 2020.
Masterclass Series: Highlights from Singapore Food Festival 2020.
Chef Manjunath Mural approaches Indian food with a modern interpretation that has seen him bring accolades to Song of India. His passion sees him popularising Indian food with refined flavours and masterful presentations. Serves ...
Masterclass Series: Highlights from Singapore Food Festival 2020.
Raffles Hotel Singapore's Hazelnut Praline Profiterole is equal parts refined and decadent, a perfect dessert to surprise Mom with this Mother's Day. For the other recipes included in our recent cover shoot, download our May/June ...
Spike your white chocolate dessert and temper its saccharinity with Cointreau Blood Orange, which possesses a graceful bitterness and subtle, summery flavours contributed by the mellower tangy sweetness of the fruit.
Aromatic and fruity, this gochujang-spiked dessert has a piquant, Korean cuisine-inspired kick in addition to its galangal and apricot notes.
Trinkets and bijou usually sit pretty in trays, but these shallow receptacles can be statement pieces too. Mould your own beautiful – edible – vessels to present delicate morsels.
