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In Singapore, the celebrity chef Daniel Boulud launches a special Mediterranean-themed menu — and more.
Is dining on nature’s predators an act of environmentalism — or just a new way for humans to bend the world to our will?
Nouri’s sister outlet Appetite parks food, music, and art under one roof.
Long thought to have medicinal benefits, fungi including reishi, lion’s mane and chaga are gaining popularity in the wellness world.
Neither plant nor animal, mushrooms have confounded humans since ancient times. Now, they’re a reminder of our tenuous place in an uncertain world.
The Singaporean fashion designer Priscilla Shunmugam’s first foray into furniture designing — and more.
When the jewellery designer Beth Bugdaycay serves her favourite green beans, she is not only feeding her own family but paying tribute to her husband’s Turkish heritage.
Right before a pandemic-ridden Mid-Autumn Festival, T spends a day at the factory of Singaporean bakery Tai Chong Kok, whose mooncakes are still made by hand.
Documenting quotidian ingredients that go into the making of staple Indonesian dishes, a photographer and a home cook capture the cuisine in a poignant light.
As we continue to eat mostly at home, these storied designers — from Angela Missoni to Brunello Cucinelli — offer some late-summer culinary inspiration.
Though they work in different fields — she in fashion, he in food — the siblings share a passion for craft and collaboration.
Working out of her 1920s Spanish-style kitchen, Sonoko Sakai pays homage to Japanese culinary traditions through recipes, food activism and intimate classes.
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.
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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T: The New York Times Style Magazine, and the T logo are trademarks of The New York Times Co., NY, USA, and are used under license by Atlas Press Pte Ltd.Content reproduced from T: The New York Times Style Magazine, copyright 2016 The New York Times Co. and/or its contributors, all rights reserved. The views and opinions expressed within T: The New York Times Style Magazine Singapore are not necessarily those of The New York Times Company or those of its contributors."
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