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Gourmet8 August 2019
How to Pair Your Wine (and Sake) With Food

Matching wine and food that complements each other is simpler than it sounds — a wine connoisseur tells.
Gourmet7 August 2019
An Uprising of Edible Foam

Why foam, derided in the last decade by chefs and diners alike, is ascendant once more.
Gourmet, Watches, Art & Design31 July 2019
T Suggests: A Restaurant Serving “Ugly” Food, a Historian’s Fashion Collection and an Hermès Fish on a Watch

A cultural compendium of things T editors are excited about in a given month.
Gourmet17 July 2019
What to do With Cashews — a Cooling Noodle Dessert

A Singaporean pastry chef transforms the tree nuts into smooth strands of noodles, soaked in a chilled, fruity broth.
Gourmet10 July 2019
Chef Anne-Sophie Pic Embraces Unabashed Femininity in the Kitchen

“I was ashamed to be a woman. I worked hard to be respected by men,” says Anne-Sophie Pic. The legendary grande dame of French cuisine now argues that the female perspective is needed in the food industry more than ever.
Gourmet3 July 2019
Is Cold Brew Better Than Iced Coffee?

If by “better” you mean wildly popular and unpredictably caffeinated, then yes.
Art & Design, Gourmet3 July 2019
T Suggests: Singaporean Cuisine as Art, DIY Portable Bikes and an Exhibition of Couture-Inspired Cartoons

A cultural compendium of things T editors are excited about in a given month.
Gourmet25 June 2019
The Scientific Art of Ageing Whiskies

Scottish Highlands single malt whisky-maker Glenmorangie introduces a new time-distilled alchemy, brewed in an ultra-rare cask.
Gourmet20 June 2019
On Weeknights, a Kitchen Party Up in the Sky

Every Wednesday and Thursday at Andaz Hotel’s 25th level, a restaurant opens its kitchen doors for an after-work feast.
Gourmet, Entertainment & Culture14 June 2019
The Queen of Eating Shellfish Online

Bethany Gaskin is an American mukbang star. Eating giant crab legs for YouTube has made her a millionaire, she says.
Gourmet, Travel10 June 2019
A ’20s Speakeasy-Inspired Airport Bar Serving Whisky to Transiting Travellers

The fourth DFS Whisky Festival returns as a pop-up airport bar serving neat whiskies and live jazz tunes to Changi Airport’s travellers.
Gourmet4 June 2019
How to Start Your Own Edible Rooftop Garden

Building a green refuge on your roof, of which you can eat from, isn’t as daunting a pastime as it seems. A self-taught horticulturalist shows how.
Trending, Gourmet31 May 2019
T Suggests: An Ancient Fermented Superfood, Basket Bags as Art Objects and a Playful Sour Cocktail

A cultural compendium of things T editors are excited about in a given month.
Gourmet, Art & Design21 May 2019
How to Organise Your Kitchen Like a Professional Chef

The kitchen-ware entrepreneur Ellen Bennett shares tips for keeping food labelled, spices sorted and drawers in perfect order.
Gourmet8 May 2019
What Does Spring on Plates Taste Like?

The Sukhothai Shanghai’s Italian restaurant La Scala revamps its menu with an array of seasonal produce for a timely springtime reboot.
Gourmet, Culture & Living7 May 2019
The Remarkable Female Trailblazers in Singapore’s Hawker Scene

Women have long been underrepresented in the culinary world. Yet within Singapore’s food culture, there exist local establishments with female hawkers that go generations deep.
Gourmet20 April 2019
The Simple Green Soup a Nutritionist Uses to Reset

After long trips, Eve Persak recharges with a flavourful, vegetable-rich soup that can be adapted endlessly.
Gourmet15 April 2019
A Makeup Artist’s Mee Siam, Inspired by His Multi-Ethnic Kampong Childhood

When they’re not entertaining guests at their private dining kitchen, makeup artist Tinoq Russell Goh and his partner, hairstylist Dylan Chan, invite friends over for a round-table feast of mee siam.
Gourmet14 April 2019
Chef Gary Rhodes Is Both a Master and a Student

At 58, legendary British chef Gary Rhodes is still very much preoccupied with what he calls continual education in the kitchen.
Gourmet3 April 2019
How So-Called ‘Ugly Food’ Is Challenging Notions of What We Crave

The social media phenomenon of documenting seemingly unappetizing cuisine is helping us rethink what dishes are not only worth eating — but venerating.
Gourmet2 April 2019
What to do With Garam Masala — a Delicate Mumbai Rice Dish

The word “delicate” is rarely associated with Indian food, but here, a chef spins his own garam masala spice blend and does just that.
Gourmet1 April 2019
Inside Singapore’s Rising Private Dining Scene — Three Home Cooks Tell

As the private dining scene in Singapore climbs in popularity, three home chefs of diverse culinary backgrounds and cuisines discuss the in-and-outs of creating a home dining experience curated with more than just the food served.
Gourmet14 March 2019
People to Know: The Father-Daughter Spice Makers Modernising an Age-Old Tradition

This father-daughter duo proves that having a close-knitted intergenerational relationship is the perfect formula for breathing new life into nostalgic spice blends.
Gourmet11 March 2019
A Cheese Lab that Churns Fresh Buffalo Milk Mozzarella Everyday

In Singapore’s central business district, a compact laboratory quietly serves rare buffalo milk mozzarella the way Italians do: the same day it’s stretched.
Gourmet22 February 2019
The Second-Generation Hawker Preserving Heritage Through Claypots of Bak Kut Teh

Embarking on the unconventional route, four siblings are keeping the Singaporean hawker culture alive, one claypot herbal bak kut teh at a time.
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