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Gourmet, Travel10 December 2018
Uncovering Wagyu: From a Live Tajima Cow Auction to Deep Frying A5-Graded Kobe Beef

From farm to table, we go behind the scenes to discover the meticulous practices behind Kobe’s wagyu industry.
Gourmet29 November 2018
The Beginning of Singapore's Gin Industry

Gin distilleries in Singapore were unheard of until just 12 months ago. Today, the once unchartered territory offers the promise of a diversified alcohol industry stamped with the imprint of locally produced gin.

Gourmet27 November 2018
Where to Dine This New Year’s Eve

The Grand Hyatt Singapore serves a bricolage of holistic feasts festively tailored for the last evening of the year.
Gourmet26 November 2018
On Set | Inside A Three-Michelin Omakase

With six Michelin stars under his belt, the acclaimed Japanese chef Masaki Miyakawa dishes his Omakase secrets.
Gourmet31 October 2018
The Husband & Wife Duo That Built TWG Tea

Over 10 years ago, Taha Bouqdib and Maranda Barnes left Paris for Singapore to build a global brand out of a humble tea leaf.

Gourmet15 October 2018
What To Do With Cheese — Stellar at 1-Altitude’s Chef Christopher Millar Tells

A light and fluffy gruyere cheese soufflé for the weekend home party.
Gourmet2 October 2018
Celebrating the Legacy of Dom Pérignon’s Chef de Cave Richard Geoffroy

After 28 years at Dom Pérignon, chef de cave Richard Geoffroy is handing over the cellar keys to his protégé Vincent Chaperon.
Gourmet18 September 2018
High-Protein, Ecologically Sustainable Superfood? Edible Insects

Some 2,100 insect species worldwide have been identified as edible, from leafhoppers and water boatmen to stink bugs and agave worms. And their nutritional benefits are substantial.
Gourmet, T | How To13 September 2018
How To | Create A Crazy Milkshake

Peter Caporal, General Manager at Black Tap Soho, walks us through the Sour Power milkshake at the newly opened Black Tap in Marina Bay Sands.
Gourmet4 September 2018
A Room that Prepares and Serves 500 Bowls of Pasta a Day

In chef Missy Robbins's new restaurant, a room just for pasta.
Gourmet28 August 2018
How To Reinvent Chinese Food

A new crop of local chefs offer their diners a novel approach to Chinese food.

Gourmet, Art & Design24 August 2018
Reviving a Centuries-Old Japanese Confectionery Art

Amezaiku, a candy-making technique that calls for sculpting molten sugar syrup, nearly went extinct. Now, it’s seeing new life among a dedicated group of Tokyo craftsmen.
Gourmet21 August 2018
To Massimo Bottura, Food Is An Instrument For Social Change

"Chefs can help to make visible the invisible through their knowledge."

Gourmet10 August 2018
A Cookbook of Artists’ Creative Summer Desserts

Seven baking-inclined contemporary artists share their go-to recipes for when they want to get their hands dirty in their kitchens.
Gourmet9 August 2018
At Ma Cuisine Singapore, The World Is In A Wine Glass

The technicalities of discerning the origins of a wine simply through taste and smell.
Gourmet10 July 2018
What To Do With Tofu — A Dessert, Apparently

Here, the Intercontinental Singapore's resident pastry chef Ben Goh's low fat, healthy tofu panna cotta to soothe the nagging sweet tooth.

Gourmet26 June 2018
In Seoul, The Revival of A Joseon Dynasty Sesame Oil Recipe

Emperor Yeongjo ruled Korea from 1724 to 1776 and his diet was royal — so was the sesame oil which he consumed.

Gourmet13 June 2018
What To Do With Lobsters — A Bartender Explains

Cook it, eat the meat, but keep the shells and make a cocktail out of it.

Gourmet11 June 2018
At the Pimalai Resort in Koh Lanta, Bruno Menard Designs A New Menu

Bruno Menard's new menu for The Seven Seas restaurant pays homage to the locals of Koh Lanta.
Gourmet29 May 2018
Bringing Tea Culture Into The 21st Century

It’s at the TWG Tea Institute, a trim and cosy space within the brand’s global headquarters, that the TWG Tea ceremony was conceived and developed to its current iteration over past 10 years.
Gourmet29 May 2018
Reinventing The Croissant

For years, no chef dared the improve the croissant. Now, though, a new generation of bakers is reinventing the most iconic of French patisserie.
Gourmet25 May 2018
In Conversation: A Spanish and Japanese Chef on Tuna

A Spanish and Japanese chef on their culinary cultures' tuna cutting techniques.

Gourmet10 May 2018
The Spirit of Korean Food — A Korean Chef Explains

It is about time that we understand the cuisine that has come to be an indelible part of our diet.

Gourmet21 March 2018
What To Do With Red Chillies — A Vietnamese-American Chef Tells

Prepare it the true-blue Vietnamese way: stuff it with prawn mousse.

Gourmet6 March 2018
A Nutritionist's Restorative Coffee Brews

Anti-oxidants, anti-inflammation, brain health and more.
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