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 ...
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.
There’s been a resurgence of Cobbler cocktails in popular bar culture. Don Amado Rustico Mezcal and Amontillado Sherry are a great match, with the nutty caramel notes of the latter marrying seamlessly with mezcal’s smokiness ...
A harmonious cross between Peruvian ceviche and Japanese sashimi, tiradito Nikkei features fish that is thinly sliced instead of cubed. The citrus-based tiger’s milk is also enhanced with soy accents.
Blanching garlic cloves multiple times in hot water removes the germ, the centre sprout that lends the cold soup a bitter quality if left intact. Stale bread makes for better textured and flavoured breadcrumbs – ...
Embrace durian season wholeheartedly with this dessert. Break open their airy crusts to reveal a centre of molten durian pulp.
Braided Challah is a Jewish bread that traditionally doesn’t contain any dairy and is the choice loaf for breaking chabat (fasting period).
It’s said that you haven’t really had a taste of Vietnam until you’ve visted Cha Ca La Vong in Hanoi for its signature dish of cha ca. Trying the turmeric-marinated fish, bolstered by the warmth ...
