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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.

Gourmet18 May 2017
The Rise of Third-Wave Coffee Culture in Singapore

Singapore's third-wave speciality coffee scene is a decade old now. T maps out the steep growth and future of coffee here.

Gourmet12 May 2017
What To Do With Rice – By Pastry Chef Lauren Sung

Each week, T visits the most inventive chefs in Singapore, reinventing household ingredients. Today we tackle the greatest staple of all – rice.

Gourmet11 May 2017
Life After Netflix With Buddhist Chef – Jeong Kwan

On Vesak Day, T caught up with Buddhist monk Jeong Kwan of Chef's Table, on her life after Netflix.

Gourmet8 May 2017
Four Prettiest Plates of the Week

The most picturesque dishes from the city's finest restaurants.

Gourmet5 May 2017
What to Do With: Onions by Park Bench Deli's Chef Andrei Soen

Onions have a place in almost every cuisine in the world, so T challenged Chef Soen of Park Bench Deli to whip up an onion dish.

Gourmet4 May 2017
Inside The World of Tea Appreciation

A private tea collector explains the exclusive trade, and how to select top-grade Chinese tea leaves – sometimes fetching up to $8000 for just 500 grams.

Gourmet25 April 2017
Four Prettiest Plates of the Week

Four chefs making the most picturesque dishes for the city's finest restaurants.

Gourmet21 April 2017
First Glance at Chef Kirk Westaway’s Rabbit Canapé

English traditions of rabbit stews, pies, and chops aside, Michelin-starred restaurant JAAN rolled out a new rabbit canapé to pique local tastebuds.

Gourmet7 April 2017
The Prettiest Restaurant Plates in Paris

Meet the ceramists making beautiful dishes for some of the city’s chicest restaurants.

Gourmet3 April 2017
Traditional Mexican Sauce – the Mole – Has No Recipe

For the country's top chefs, celebrating the complex dish means revolutionising it – 10, 20, even 50 ingredients at a time.

Gourmet30 March 2017
Kenjiro Hashida – A Sushi Chef Inspired by Art

Kenjiro Hashida helms the eponymous Hashida Sushi in Singapore and Tokyo. He likens food to art – peacefully unifying the world over chef’s table.

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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.