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A cultural compendium of things T editors are excited about in a given month.
In Singapore, Marco Fregnan, chef de cuisine of Publico Ristorante, prepares the Feast of the Seven Fishes: simple Christmas meals that revel in the bounty of the sea.
The designer Rejina Pyo and the store owner Alex Eagle host an artful but laid-back dinner for friends, with a menu by Pyo’s husband, the chef Jordan Bourke.
As they prepare to open their own ambitious farm-to-table project, James Henry and Shaun Kelly have discovered a sideline as sought-after producers.
Six ideas for creating imaginative tablescapes from interior designers, florists, artists and more.
Every Monday at Ichigo Ichie, Japanese chef Akane Eno takes over the Michelin-starred Sushi Kimura and creates a unique kaiseki experience with soulful, traditional Japanese dishes.
At McLaren Vale — the birthplace of the South Australian wine industry — stands the d’Arenberg Cube where wine-making departs from an inherent seriousness and slips into one man’s world of whimsy.
At the newly opened Somm restaurant in Hong Kong, Japanese ingredients and French techniques share the plate.
The timeworn codes of fine dining are rewritten by Dutch-born chef Richard Ekkebus at the Landmark Mandarin Oriental’s revamped restaurant Amber.
Sota Atsumi was part of a wave of rebellious French chefs. Now, he’s stepping out on his own, with a surprisingly traditional new project.
Matching wine and food that complements each other is simpler than it sounds — a wine connoisseur tells.
Why foam, derided in the last decade by chefs and diners alike, is ascendant once more.
A Singaporean pastry chef transforms the tree nuts into smooth strands of noodles, soaked in a chilled, fruity broth.
“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.
If by “better” you mean wildly popular and unpredictably caffeinated, then yes.
Scottish Highlands single malt whisky-maker Glenmorangie introduces a new time-distilled alchemy, brewed in an ultra-rare cask.
Every Wednesday and Thursday at Andaz Hotel’s 25th level, a restaurant opens its kitchen doors for an after-work feast.
Bethany Gaskin is an American mukbang star. Eating giant crab legs for YouTube has made her a millionaire, she says.
The fourth DFS Whisky Festival returns as a pop-up airport bar serving neat whiskies and live jazz tunes to Changi Airport’s travellers.
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.
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.
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