Continue T Magazine Singapore.....
Subscribe to our Newsletter
You need to type at least 2 charecters to seach.
Home - T Singapore
  • You need to type at least 2 charecters to seach.
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.
Gourmet15 February 2019
Made in Singapore: Honey by Bees Kept in a Halfway House’s Garden

A Singaporean beekeeper conserves bees in a self-sustaining garden of a halfway house in Sembawang — and harvests small batches of raw, ripe honey.
Gourmet15 February 2019
At Grand Hyatt, a Restaurant’s Case for Conscious Eating

Placing sustainability at the fore, Grand Hyatt’s Mezza9 makes conscious eating second nature.
Gourmet1 February 2019
Chocolate-Making, According to a Godiva Pastry Chef

T talks to Godiva head pastry chef Christophe Garaud on all things chocolate.
Gourmet25 January 2019
A Chef’s Mini Playground In The Amoy Precinct

Fernando Arévalo's new, austere restaurant is a leveller. There are no geographical boundaries when it comes to food or people.

Gourmet24 January 2019
A Different Kind of Comfort Food for an Italian Chef

The traditional Indian dish is Italian chef, Nina Clemente's favourite comfort food.

Art & Design, Gourmet20 January 2019
One Photographer’s Delicious (and Technicolor) Homage to Apples

In “Odd Apples,” William Mullan chronicles — and idealises — rare varieties of the fruit.
Gourmet4 January 2019
Made in Singapore: Strawberries, and the Future of Sustainable Farming

In an indoor farm, the incubation of a forward-thinking formula for local agriculture — and the first Singaporean strawberries.
Gourmet3 January 2019
Looking Ahead at 2019’s Dietary Shifts

Moving forward from the plethora of diet plans that took over social media in 2018, what will this year bring?
Gourmet23 December 2018
A Surprisingly Sweet Noodle Dish for the Holidays

Sierra Tishgart, the co-founder of the colourful new cookware brand Great Jones, shares her family’s recipe for crunchy-but-creamy kugel.
Gourmet20 December 2018
What To Do With Cucumbers — A Palate-Cleansing Sorbet

The humble produce takes centre stage as a cooling reboot for the tastebuds.
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.
Load more
T magazine

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.