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Gourmet21 March 2018
What To Do With Red Chillies — A Vietnamese-American Chef Tells

Prepare it the true-blue Vietnamese way: stuff it with prawn mousse.

Gourmet6 March 2018
A Nutritionist's Restorative Coffee Brews

Anti-oxidants, anti-inflammation, brain health and more.

Gourmet22 February 2018
What To Do With Beetroot

The superfood, paired with an age-old cooking method–salt baking.

Gourmet14 February 2018
What To Do With Mandarin Oranges

A simple water kefir fermentation recipe that boasts natural gut detox and healing benefits.

Gourmet23 January 2018
What to do with Apples – Chef Petrina Loh Tells

Fermented apples offers incredible depth of flavour to savoury dishes.

Gourmet19 January 2018
Three Asian-American Chefs Share Recipes for Meaningful Dishes

T asked three chefs to reflect on meals that speak to their experience growing up with two cultures.

Gourmet27 December 2017
A New Act for Singapore's Dining & Nightlife Culture

It's about time for a new formula with the launch of Lavo at Marina Bay Sands.

Gourmet5 December 2017
The Rise and Triumph of Asian-American Cuisine

The American-Chinese restaurant is, like the diner and the mom-and-pop restaurant, a cornerstone of the American dining vernacular.

Gourmet22 November 2017
What to Do With Pineapples – With a Peranakan-Eurasian Chef

Over a century ago, pineapples used to be a mainstay in Singapore's food culture.

Gourmet13 November 2017
In Japan's Sweets Industry, a 400-Year-Old Jelly

Few know that confectionery is one of the oldest traditional delicacies in Japan – older than sushi. And the industry is strictly helmed by men.

Gourmet24 October 2017
Lost in Appreciation – the Japanese Sake

Many Asians grasp European wines and spirits much better than one far closer to home — Japanese sake. A sake sommelier sets the record straight.

Gourmet5 October 2017
What Does a Sommelier Drink – At Home

To maintain a clean palate or not, that is the question.

Gourmet21 September 2017
What To Do With Pork Belly – A Chef Explains

Not the usual Chinese crispy pork belly but a hearty family casserole, chef Desmond Goh of The Disgruntled Brasserie says.

Gourmet, Art & Design28 August 2017
Meet the Cats who Modelled Japanese Sweets for T

The sweet story of Cherie, Crystal, Sabrina, Tyrone, and one foster kitten.

Gourmet, Travel22 August 2017
The Culinary Art of Fine Dining

Nestled just steps from Central Park in New York's Midtown, the fine dining restaurant Bevy strives to set itself apart from the city's competitive culinary scene.

Gourmet11 August 2017
Chefs Open Up Their Recipe Books

Four celebrated chefs share their recipes for comfort food. Yes, please.

Gourmet13 July 2017
The Most Popular Buddhist Nun Cook — in Manhattan

On a recent trip to New York City, the Buddhist nun Jeong Kwan let her curiosity — and her friend, the French chef Eric Ripert — guide her. T spent 48 hours with her leading up to the meal — a hot couple of days that included no shortage of naps, and at least one iced coffee from a street vendor.

Gourmet, Travel12 June 2017
Eating Cake in Vienna

Vienna is known for its imperial past and ornate pastries. The two aren’t unrelated.

Gourmet9 June 2017
What To Do With Ginger – With PS Cafe's Chef Chris Phillips

The director of PS Cafe thinks ginger is best for heavy Western desserts and shares his recipe for Ginger Crème Brûlée.

Gourmet2 June 2017
What To Do With Egg – With Zafferano’s Chef Marco Guccio

This week, an Italian chef cracks down on the soft-boiled egg.

Gourmet30 May 2017
Food Photography, Over the Years

A new book, “Feast for the Eyes,” charts the chronological history of the ways in which food has been photographed, recorded and shared for over a century.

Gourmet29 May 2017
Brand To Know: An Artisanal Chocolatier Reviving Malaysia's Cacao Trade

Kuala Lumpur-based artisanal Chocolate Concierge is reaching back to the once flourishing cacao trade of Malaysia, in a bid to bring it back to life.

Gourmet26 May 2017
What To Do With Squash – With Chef Joseph Yeo

You have seen it in supermarkets. It's a common ingredient but seldom used here. It tastes like Pumpkin, and it's called Squash.

Gourmet19 May 2017
What To Do With Tomatoes – By Chef Victor Loy

Every Friday, T challenges a chef to reinvent a household ingredient. This week we drop in on tomatoes.

Gourmet18 May 2017
One Morning, Two Ways with Su-Lyn Tan

Co-founder and CEO of The Ate Group, Su-Lyn Tan shares her breakfast moments.

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T magazine

T: The New York Times Style Magazine Singapore's best videos: digital house tours from around the world, behind-the-scenes looks at cover shoots and more.