Subscribe to our Newsletter
In Singapore, a new rebellious wine bar with a barbecue-forward menu — and more.
Skye McAlpine has made a name for herself serving bountiful meals to large groups of friends. During lockdown, she’s discovered the joy of cooking for just one or two.
For a simple lunch or dinner, Vanessa Barragão often makes arjamolho, which is healthy, flavourful and perfect for summer.
Over the past months, we’ve embraced comfort food with a renewed fervour. But this isn’t the first time culinary habits have shifted during a pandemic.
As restaurants across Singapore try their best to stay afloat, brave new ones emerge — despite the risks. Lucali BYGB, an offshoot of the famed pizza joint in Brooklyn, is one of them.
In bouquets and on the plate, the workhorses of the kitchen reclaim their mystical powers.
Welcome to the viral world of hyper-realistic cake slicing videos.
Shiza Shahid has brought her thoughtfulness and entrepreneurial spirit to a line of items for the modern, multiethnic kitchen.
Jesse Kamm makes this medley of vegetables and quinoa as often as twice a week.
In Singapore, a legendary pizza joint hailed from Brooklyn finds its second home — and more.
A herbalist shares three simple recipes for calming, restorative drinks.
Laila Gohar makes elaborate culinary installations for work, but when she’s home alone, she prefers “Mediterranean grandmother” cooking.
Like many other countries, Singapore’s food industry generates an enormous amount of waste — even before meals reach the dinner table. Three initiatives weigh in on how the average Singaporean can help make a change.
Easy recipes for the latter half of the day: a refreshing low-carb dinner, a dairy-free banana ice cream, and a cacao nightcap that helps the body unwind.
As she prepares to embark on a new chapter, Liz Lambert has rediscovered the joy of sharing food with her family.
Faced with the spread of the coronavirus, China’s government is promoting using serving utensils, but resistance is strong. Sharing food with personal chopsticks is one way Chinese people express intimacy.
At home, Kirk Westway, the executive chef of Jaan, shows T how he makes his easy crab-stuffed pasta dish.
For those at home and in a rut: an evergreen immunity-boosting breakfast, a caffeine-free latte and more.
In the city’s Muslim Quarter, meals are a celebration of globalisation and ethnic diversity — and a lasting defence against erasure.
The chef shares his recipe for a hearty broth-based dish, inspired by the version his grandmother used to make.
In the age of the visionary cook-as-auteur, those who have trained under the chef Enrique Olvera have reconceived Mexican cuisine, both in their country and beyond.
At his grandmother’s cottage in Brittany, Pierre-Alexis Delaplace of Kerzon would wait, somewhat impatiently, for this savoury treat.
A directory of restaurants, bakeries and bars in Singapore that now deliver to your doorstep.
In their home kitchens, Singaporean restaurateur Bjorn Shen and his team of chefs at Artichoke experiment with the quotidian ingredient of quarantine cuisine: instant noodles.
Sunday breakfasts are a shared ritual for Molly Goddard and her husband, Joel Jeffery, who together run the brand Desmond & Dempsey.
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.
Enter your email that you use to register and we’ll send you an email with a link to reset your password.
Enter a new password for this account. This password will replace the old one.
Your password was successfully changed
To save articles or get newsletters, alerts or recommendations - all free.
or
Not a member yet? Register here
By Registering, you agree to our Terms of Use and Privacy Policy.
Already a member? Log in here
Sign up for free newsletters and get more of T Magazine Singapore delivered to your inbox.
Your subscription has been confirmed. You’ve been added to our list and you will hear from us soon.